Amaretto Cream Filled Cake (Zuccotto Ripieno Recipe

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AZ Drink Recipes / Alcoholic recipes / Amaretto Cream Filled Cake (Zuccotto Ripieno recipe
AZ Drink Recipes / 'A' drink recipes / Amaretto Cream Filled Cake (Zuccotto Ripieno recipe

Category: Alcoholic
Yield: 6

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Amaretto Cream Filled Cake (Zuccotto Ripieno ingredients:

1		Sponge cake
1/2	cup	Hazelnuts
1/4	cup	Amaretto
1/4	cup	Light rum
1 1/3	cup	Whipping cream
1/3	cup	POWDERED SUGAR
1/3	cup	Almonds; blanched, chopped, toasted
1	oz.	Unsweetened chocolate;
		- grated

Amaretto Cream Filled Cake (Zuccotto Ripieno preparation:

1. Bake hazelnuts in ungreased baking pan at 400~ for 5 minutes or until skins begin to crack.

2. Wrap hazelnuts in clean towel.

3. Let stand 2 minutes.

4. Rub hazelnuts in towel to remove skins.

5. Chop hazelnuts.

6. Return to baking pan. Bake about 8 minutes until golden brown, stirring occasionally.

7. Cool. Cut 4-inch circle from cake.

8. Cut remaining cake into 1-inch pieces.

9. Mix together amaretto and rum and sprinkle over cake.

10. Line large bowl with waxed paper.

11. butter waxed paper.

12. Place cake circle on bottom of bowl.

13. Line side of bowl with three-fourths of the cake pieces.

14. Beat together whipping cream and powdered sugar in chilled medium bowl until stiff.

15. Fold in hazelnuts, almonds and chocolate.

16. Spoon filling into cake-lined bowl.

17. Place remaining cake pieces on filling.

18. Cover and refrigerate 2 hours.

19. Invert onto serving plate.

20. Remove bowl and waxed paper.

21. Sprinkle with additional grated chocolate if desired.

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