Amaretto cream filled cake (zuccotto ripieno

"Ideas for dinner - Discover how to cook this recipe free. Ideas for dinner to cook a healthy recipe. Delicious idea for dinner. Cooking tips and food recipe. Easy and free recipe!"
Recipe by: nebojsa

Rate this recipe (3 votes)

425 people have saved this recipe

click for zoom

Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Sponge Cake
1/2 c Hazelnuts
1/4 c Amaretto
1/4 c Light rum
1 1/3 c Whipping cream
1/3 c Powdered sugar
1/3 c Almonds; blanched,
- chopped, toasted
1 oz Unsweetened chocolate;
- grated

Bake hazelnuts in ungreased baking pan at 400~ for 5
minutes or until skins 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 circle on 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.