Amaretto Cream Filled Cake |
Course : Italian
Serves: 6 |
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Ingredients:
1 package 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 -- chopped, toasted |
1 ounce unsweetened chocolate -- grated |
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Preparation / Directions:
Bake hazelnuts in ungreased baking pan at 400F 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.
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