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Amaretto Cream Filled Cake




List of Ingredients



• 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
  






Instructions



1. Bake hazelnuts in ungreased baking pan at 400 degrees 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.
   
2. Cut 4" circle from cake. Cut remaining cake into 1" pieces.
   
3. Mix together amaretto and rum and sprinkle over cake.
   
4. Line large bowl with waxed paper. Butter waxed paper. Place cake circle on bottom of bowl. Line side of bowl with 3/4 of the cake pieces.
   
5. Beat together whipping cream and powdered sugar in chilled medium bowl until stiff. Fold in hazelnuts, almonds and chocolate. Spoon filling into cake-line bowl. Place remaining cake pieces on filling. Cover and refrigerate 2 hours. Invert onto serving plate. Remove bowl and waxed paper.
   
6. Sprinkle with additional grated chocolate, if desired.