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- Zucotto Ripieno
- (Amaretto Cream
Filled Cake)
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Ingredients:
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- 1 sponge cake
1/2 cup hazelnuts
1/4 cup amaretto liqueur
1/4 cup light rum
1 1/3 cup whipping cream
1/3 cup powdered sugar
1/3 cup almonds; blanched, chopped, toasted
1 oz unsweetened chocolate; grated
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- Directions:
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- Bake hazelnuts in ungreased baking pan at 400° F for 5
minutes or until skins begin to crack.
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- Wrap hazelnuts in clean towel.
Let stand 2 minutes.
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- Rub hazelnuts in towel to remove skins. Chop
hazelnuts. Return to baking pan.
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- Bake about 8 minutes until golden brown, stirring
occasionally. Cool.
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- Cut 4-inch circle from cake. Cut remaining cake into
1-inch pieces.
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- Mix together amaretto and rum and sprinkle over cake.
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- 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.
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- Beat together whipping cream and powdered sugar in
chilled medium bowl until stiff. Fold in hazelnuts, almonds and
chocolate.
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- Spoon filling into cake-lined bowl. Place remaining
cake pieces on filling. Cover and refrigerate 2 hours.
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- Invert onto serving plate. Remove bowl and waxed
paper.
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- Sprinkle with additional grated chocolate if desired.
Serves 6.
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