Recipes by Ingredients My Pantry Food Allergies and Dietary Restrictions Browse Recipes Find Recipes based on Your Ingredients Contribute Recipes Recipe Key Tour
default image
Have you made Amaretto Cream Filled Cake (Zuccotto Ripieno)?
Upload a Picture Now

Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: Italian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 340
% Daily Value**
Total Fat 25g
39%
Saturated Fat 11g
16%
Unsaturated Fat 2g
Cholesterol 72mg
24%
Sodium 40mg
2%
Total Carbohydrate 17g
6%
Dietary Fiber 2g
8%
Sugars 7g
Protein 5g
Vitamin A  12%Vitamin C  1%
Calcium  6%Iron  7%
Potassium  5%Vitamin E  12%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Amaretto Cream Filled Cake (Zuccotto Ripieno)

Date Added: June 11, 2009

Ingredients:

1/4 Cup Light Rum
1/2 Cup Hazelnut peeled and finely chopped
1 1/3 Cups Heavy Whipping Cream
1/3 Cup Confectionery Sugar
1/4 Cup Amaretto
1 Sponge Cake
1/3 Cup Almond blanched, chopped, toasted
1 Ounce Unsweetened Chocolate grated
Check to Add to My Pantry
Match Percentage [?]
0%
You have 0 ingredients
out of 8 in the recipe.
View My Pantry
Recipe Tools

Directions:

1. Bake hazelnuts in ungreased baking pan at 400 F for 5 minutes or until skins begin to crack.

2. Wrap hazelnuts in clean towel. Let stand 2 minutes.

3. Rub hazelnuts in towel to remove skins. Chop hazelnuts.

4. Return to baking pan.

5. Bake about 8 minutes until golden brown, stirring occasionally. Cool.

6. Cut 4-inch circle from cake. Cut remaining cake into 1-inch pieces.

7. Mix together amaretto and rum and sprinkle over cake.

8. Line large bowl with waxed paper.

9. Butter waxed paper. Place cake circle on bottom of bowl. Line side of bowl with three-fourths of the cake pieces.

10. Beat together whipping cream and powdered sugar in chilled medium bowl until stiff.

11. Fold in hazelnuts, almonds and chocolate.

12. Spoon filling into cake-lined bowl. Place remaining cake pieces on filling.

13. Cover and refrigerate 2 hours. Invert onto serving plate.

14. Remove bowl and waxed paper.

15. Sprinkle with additional grated chocolate if desired.

Comments on Amaretto Cream Filled Cake (Zuccotto Ripieno) Recipe:

Currently No Comments. Be the first to add a comment below!
Comment Here:
Dietary Notes:
This recipe is very low-sodium with 40.17mg per serving

This recipe is a good source of Vitamin A with 12% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 12% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Tree Nuts, Gluten, Almonds, Natural Sweeteners, Alcohol allergies.
  SHARE RECIPES
Have a Similar Recipe or Complementary Dish?
My Pantry - Food Allergies - Browse Recipes - Recipe Collections - Contribute Recipes - Recipe Blogs - Site Tour
© Recipe Key 2018 - Terms of Service - Privacy Policy - Advertise - Sitemap - Recipe Key Home
 


Browse Latest : Freshco Flyer | No Frills Flyer | Loblaws Flyer | Food Basics Flyer | Superstore Flyer