Not only does this recipe for Amaretto Cream Filled Cake taste good, but it looks great too.
Prep Time: 45 minutes
Total Time: 45 minutes
- 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 blanched almonds -- chopped and toasted
- 1 ounce plus unsweetened chocolate -- grated
Bake hazelnuts in ungreased baking pan at 400° for 5 minutes or until skins beginning to crack. Wrap hazelnuts in clean towel. Let stand 2 minutes. Rub hazelnuts in towel to remove skins. Chop hazelnuts and return to baking pan. Bake about 8 minutes until golden brown, stirring occasionally. Cool. Cut 4" circle from cake. Cut remaining cake into 1" pieces. Mix together amaretto and rum and sprinkle over cake. Line large bowl with waxed paper and butter waxed paper. Place cake circle on bottom of bowl. Line side of bowl with 3/4 of 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 and place remaining cake pieces on filling. Cover and refrigerate 2 hours. Invert onto serving plate. Remove bowl and waxed paper and sprinkle with additional grated chocolate, if desired.