---------- Recipe via Meal-Master (tm) v8.02
  
       Title: AMARETTO CREAM FILLED CAKE (ZUCCOTTO RIPIENO
  Categories: Italian, Nuts, Alcohol, Cakes, Desserts
       Yield: 6 servings
  
       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.
  
 -----

Plain Text Version of This Recipe for Printing or Saving