Amaretto Cream Filled Cake Recipe - Cooking Index
Amaretto Cream Filled Cake Recipe - Cooking Index
| 1 | 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 oz | Unsweetened chocolate - grated |
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.
Source:
The Toronto Star, February 3, 1993
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