Amaretto Cream Filled Cake (Zuccotto Ripieno Recipe

• 1 x 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, minced, toasted
• 1 ounce Unsweetened chocolate, grated

1. Bake hazelnuts in ungreased baking pan at 400 for 5 min or possibly till skins begin to crack.
2. Wrap hazelnuts in clean towel.
3. Let stand 2 min.
4. Rub hazelnuts in towel to remove skins.
5. Chop hazelnuts.
6. Return to baking pan.
7. Bake about 8 min till golden, stirring occasionally.
8. Cold.
9. Cut 4-inch circle from cake.
10. Cut remaining cake into 1-inch pcs.
11. Mix together amaretto and rum and sprinkle over cake.
12. Line large bowl with waxed paper.
13. Butter waxed paper.
14. Place cake circle on bottom of bowl.
15. Line side of bowl with three-fourths of the cake pcs.
16. Beat together whipping cream and powdered sugar in chilled medium bowl till stiff.
17. Mix in hazelnuts, almonds and chocolate.
18. Spoon filling into cake-lined bowl.
19. Place remaining cake pcs on filling.
20. Cover and chill 2 hrs.
21. Invert onto serving plate.
22. Remove bowl and waxed paper.
23. Sprinkle with additional grated chocolate if you like.

hazelnuts, light rum, whipping cream, powdered sugar, chocolate

Taken from cookeatshare.com/recipes/amaretto-cream-filled-cake-zuccotto-ripieno-64420 (may not work)