Zucotto Ripieno
Amaretto Cream Filled Cake
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
Bake hazelnuts in ungreased baking pan at 400 F 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. Serves 6.
That's it!
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