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Print this Recipe    Amaretto Cream

Amaretto Cream Filled Cake
(ZUCCOTTO RIPIENO)
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 400F 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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