Amaretto Cream Filled Cake (Zuccotto Ripieno)

Recipe Ingredients

1		Sponge cake
1/2 cup	118ml	Hazelnuts
1/4 cup	59ml	Amaretto
1/4 cup	59ml	Light rum
1 1/3 cups	315ml	Whipping cream
1/3 cup	65g / 2.3oz	Powdered sugar
1/3 cup	30g / 1.1oz	Almonds; blanched - chopped, toasted
1 oz	28g	Unsweetened chocolate - grated

Recipe Instructions

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.

Source:
The Toronto Star, February 3, 1993

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