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Home Eye Round With Rosemary

Amaretto Cream Filled Cake Recipe

Ingredients

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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The Cook

chefmeow Garland, TX

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