Zuccotto Ripieno
Recipe: #27580
August 17, 2017
Categories: Desserts, Cakes, Italian, Baby Shower, Brunch, Christmas, Easter, Fathers Day, Mothers Day, Vegetarian, Chocolate, , more
"An Italian amaretto cream cake. NOTE: sponge cake not included in nutritional facts"
Original is 8 servings
Ingredients
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 by Step Method
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
No special items needed.
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