Shelly's Recipe

AMARETTO CREAM FILLED CAKE

Category: Cakes

1 sponge cake
1/2 cup hazelnuts
1/4 cup amaretto and light rum
1 1/3 cups whipping cream
1/2 cup confectioners sugar
1/2 cup almonds; blanched; chopped and toasted
1 oz unsweetened chocolate; grated

Bake hazelnuts in ungreased pan at 400 for 5 minutes or until skins begin to crack. Wrap hazelnuts in clean towel. Let stand 2 minutes. Rub in towel to remove skins. Chop and return to baking pan. Bake for 8 minutes until golden brown, stirring occasionally. Cool. Cut 4 inch circles from cake. Cut remaining cake into 1 inch pieces.

Mix together amaretto and rum; sprinkle over cake. Line large bowl with waxed paper. Butter waxed paper. Place cake side on bottom of bowl. Line sides of bowl with three-fourths of the cake pieces. Beat together whipping cream and confectioners sugar in chilled medium bowl until stiff. Fold in hazelnuts, almonds and chocolate. Spoon filling into cake-lined bowl. Place remaining cake pieces on filling. Cover and refrigerate 2 hours. Invert onto serving plate. Remove bowl and waxed paper. Sprinkle with additional grated chocolate.