Amaretto Cream Filled Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I have no idea where this recipe came from. It is one that I have had over 20 years and one I make every Mother's Day for my mother, aunts, sister and sister-in-laws who always enjoy this cake. Hope you enjoy it as much as we do. Ingredients:
1 sponge cake |
1/2 cup hazelnuts |
1/4 cup amaretto |
1/4 cup light rum |
1-1/3 cups whipping cream |
1/3 cup powdered sugar |
1/3 cup almonds blanched and chopped |
1 ounce unsweetened chocolate grated |
Directions:
1. Bake hazelnuts in ungreased baking pan at 400 for 5 minutes.
2. Wrap hazelnuts in clean towel then allow to stand 2 minutes.
3. Rub hazelnuts in towel to remove skins then chop nuts and return to baking pan.
4. Bake 8 minutes stirring occasionally then cool.
5. Cut 4 circle from cake then cut remaining cake into 1 pieces.
6. Mix together amaretto and rum then sprinkle over cake.
7. Line large bowl with waxed paper then butter waxed paper.
8. Place cake circle on bottom of bowl.
9. Line side of bowl with three fourths of the cake pieces.
10. Beat together whipping cream and powdered sugar in chilled medium bowl until stiff.
11. Fold in hazelnuts, almonds and chocolate then spoon filling into cake lined bowl.
12. Place remaining cake pieces on filling then cover and refrigerate 2 hours.
13. Invert onto serving plate then remove bowl and waxed paper.
14. Sprinkle with additional grated chocolate if desired.
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