Amaretto Cream Filled Cake
From chefmeow 15 years agoIngredients
- 1 sponge cake shopping list
- 1/2 cup hazelnuts shopping list
- 1/4 cup Amaretto shopping list
- 1/4 cup light rum shopping list
- 1-1/3 cups whipping cream shopping list
- 1/3 cup powdered sugar shopping list
- 1/3 cup almonds blanched and chopped shopping list
- 1 ounce unsweetened chocolate grated shopping list
How to make it
- Bake hazelnuts in ungreased baking pan at 400 for 5 minutes.
- Wrap hazelnuts in clean towel then allow to stand 2 minutes.
- Rub hazelnuts in towel to remove skins then chop nuts and return to baking pan.
- Bake 8 minutes stirring occasionally then cool.
- Cut 4" circle from cake then cut remaining cake into 1" pieces.
- Mix together amaretto and rum then sprinkle over cake.
- Line large bowl with waxed paper then 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 then spoon filling into cake lined bowl.
- Place remaining cake pieces on filling then cover and refrigerate 2 hours.
- Invert onto serving plate then remove bowl and waxed paper.
- Sprinkle with additional grated chocolate if desired.
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