Amaretto Cream Filled Cake (Zuccotto Ripieno)
Submitted by Don99
Italian dome cake with amaretto-soaked sponge and whipped cream filling studded with toasted hazelnuts, almonds, and chocolate. No-bake showstopper.
YIELD
6 servingsPREP
60 minCOOK
0 minREADY
60 minZuccotto is the classic Florentine dessert where liqueur-soaked sponge cake lines a bowl, then gets filled with sweetened whipped cream loaded with toasted nuts and grated chocolate.
You flip the whole thing onto a plate to reveal a dome-shaped cake that slices to show layers of boozy cake and creamy filling.
It looks impressive but requires no baking, just assembly and patience while it chills.
Pro Tips
- Skin the hazelnuts: After toasting, wrap hazelnuts in a towel and rub vigorously to remove the bitter skins; this step makes a huge difference in flavor.
- Soak generously: Really drench those cake pieces in the amaretto-rum mixture; the cake should be moist and boozy, not dry.
- Chill fully: The 2-hour minimum chill time lets everything set so the cake holds its shape when you unmold it; less time means it might collapse.
Ingredients
Directions
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 4-inch circle from cake. Cut remaining cake into 1-inch 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 three-fourths 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 cake-lined 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.
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