Amaretto Cream Filled Cake (Zuccotto Ripieno)

1 sponge cake
1/2 cup hazelnuts
1/4 cup Amaretto
1/4 cup light rum
1-1/3 cups whipping cream
1/3 cup powdered sugar
1/3 cup almonds, blanched, toasted and chopped
1 oz. unsweetened chocolate, grated

Directions:

Bake hazelnuts in ungreased baking pan at 400°F for 5 minutes or untilskins begin to crack. Wrap hazelnuts in clean towel. Let stand 2 minutes. Rub hazelnuts in towel to remove skins. Chop hazelnuts. Return to baking pan. Bake about 8 minutes until golden brown, stirring occasionally. Cool.

Cut 4-inch circle from cake. Cut remaining cake into 1-inch pieces. Mix together amaretto and rum and sprinkle over cake. Line large bowl with waxed paper. Butter waxed paper. Place cake circleon bottom of bowl. Line side of bowl with three-fourths of the cake pieces. Beat together whipping cream and powdered sugar in chilled medium bowl until stiff. Fold in hazelnuts, almonds and chocolate. Spoon filling into cake-lined bowl. Place remaining cake pieces on filling. Cover and refrigerate 2 hours. Invert onto serving plate. Remove bowl and waxed paper. Sprinkle with additional grated chocolate if desired.

User Reviews:

this lookes very good and i will try it have aunt in tulsa,ok. that was looking for this recipe. will let you know how we like it.

Submitted by Jerry Koser on December 06, 2000

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