Try this Amaretto Cream Filled Cake (Zuccotto Ripieno recipe, or contribute your own.
Suggest a better descriptionBake 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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Serving Size: 1 Serving (89g) | ||
Recipe Makes: 6 | ||
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Calories: 392 | ||
Calories from Fat: 298 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.1g | 44 % | |
Saturated Fat 15.9g | 80 % | |
Monounsaturated Fat 13.5g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 18.2mg | 6 % | |
Sodium 15.2mg | 1 % | |
Potassium 428.7mg | 11 % | |
Total Carbohydrate 21.6g | 6 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 13.8g | ||
Protein 7.7g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 392
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