Zuccotto Ripieno

8
Servings
2.5h
Prep Time
13m
Cook Time
2h 43m
Ready In


"An Italian amaretto cream cake. NOTE: sponge cake not included in nutritional facts"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (60.4 g)
  • Calories 218
  • Total Fat - 13.2 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 22.1 mg
  • Sodium - 8.6 mg
  • Total Carbohydrate - 21 g
  • Dietary Fiber - 1.4 g
  • Sugars - 16 g
  • Protein - 2.7 g
  • Calcium - 38.7 mg
  • Iron - 0.5 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0.1 mg

Step 1

Bake hazelnuts in ungreased baking pan at 400 degrees for 5 minutes or until skins begin to crack.

Step 2

Wrap hazelnuts in clean towel. Let stand 2 minutes then rub hazelnuts in towel to remove skins, chop.

Step 3

Return hazelnuts to baking pan.

Step 4

Bake about 8 minutes until golden brown, stirring occasionally. Cool.

Step 5

Cut 4-inch circle from cake.

Step 6

Cut remaining cake into 1-inch pieces.

Step 7

Mix together amaretto and rum and sprinkle over cake.

Step 8

Line large bowl with waxed paper.

Step 9

Butter waxed paper.

Step 10

Place cake circle on bottom of bowl.

Step 11

Line side of bowl with three-fourths of the cake pieces.

Step 12

Beat together whipping cream and powdered sugar in chilled medium bowl until stiff.

Step 13

Fold in hazelnuts, almonds and chocolate.

Step 14

Spoon filling into cake-lined bowl.

Step 15

Place remaining cake pieces on filling.

Step 16

Cover and refrigerate 2 hours.

Step 17

Invert onto serving plate.

Step 18

Remove bowl and waxed paper.

Step 19

Sprinkle with additional grated chocolate if desired.

Tips & Variations


No special items needed.

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