Amaretto Cream Filled Cake (Zuccotto Ripieno Recipe


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Amaretto Cream Filled Cake (Zuccotto Ripieno Recipe from the Recipes 4U Collection

 

Amaretto Cream Filled Cake (Zuccotto Ripieno Recipe

Recipe 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, toast
1 oz unsweetened chocolate, grated

Recipe Preparation

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.

 

 

Servings: 6

 

 

 

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Amaretto Cream Filled Cake (Zuccotto Ripieno Recipe Index from Recipes 4U

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This Amaretto Cream Filled Cake (Zuccotto Ripieno Recipe is one of our Dessert Recipes, which have been assembled from submissions from our readers and open source collections. Clearly, with in excess of 50,000 recipes in the cookbook it is not possible to prepare every recipe on our web site, so please take care, and double check everything and plan carefully. If you spot any mistakes, let us know.


 

Amaretto Cream Filled Cake (Zuccotto Ripieno Recipe

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