Amaretto Cream Filled Cake (Zuccotto Ripieno)

Yields:	6 servings
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	Preparation	60 minutes
	Cooking	0 minutes
	Ready In	60 minutes

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Ingredients

1	each	sponge cake
1/2	cup	hazelnuts (filberts)
1/4	cup	amaretto liquer
1/4	cup	light rum
1 1/3	cups	heavy whipping cream
1/3	cup	powdered sugar
1/3	cup	almonds	blanched, chopped, toasted
1	ounce	chocolate unsweetened	grated

Directions

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.

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Member Review

RoTel Spicy Meat Loaf

My husband liked the spiciness of this meatloaf. I thought it was pretty good, but needs another egg to help hold it together.