Recipe - Amaretto Cream Filled Cake (Zuccotto Ripieno

1 Sponge Cake
One half cup Hazelnuts
One fourth cup Amaretto
One fourth cup Light rum
1 1/3 cup Whipping cream
1/3 cup Powdered sugar
1/3 cup Almonds; blanched,
chopped, toasted
1 ounce Unsweetened chocolate;
grated

Bake hazelnuts in ungreased baking pan at 400~ for 5
minutes or until skins begin to crack. Wrap hazelnuts
in clean towel. Let stand 2 minutes. Rub hazelnuts in
towel to remove skins. Chop hazelnuts. Return to
baking pan. Bake about 8 minutes until golden brown,
stirring occasionally. Cool. Cut 4inch circle from
cake. Cut remaining cake into 1inch pieces. Mix
together amaretto and rum and sprinkle over cake. Line
large bowl with waxed paper. Butter waxed paper. Place
cake circle on bottom of bowl. Line side of bowl with
threefourths of the cake pieces. Beat together
whipping cream and powdered sugar in chilled medium
bowl until stiff. Fold in hazelnuts, almonds and
chocolate. Spoon filling into cakelined 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 if desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini