Amaretto And Cream Cake
Ingredients
1 sponge cake
1/2 C. hazelnuts
1/4 C. Amaretto
1/4 C. light rum
1 1/3 C. whipping cream
1/3 C. powdered sugar
1/3 C. almonds; blanched chopped, toasted
1 ounces unsweetened chocolate grated
Cooking Instructions
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 inches circle from cake. Cut remaining cake into 1 in pieces. Mix together Amaretto and rum plus sprinkle over cake. Line large bowl with wax paper. Butter wax paper. Place cake circle on bottom of bowl. Line side of bowl with 3/4 of cake pieces. Beat together whipping cream plus powdered sugar in chilled medium bowl until stiff. Fold in hazelnuts, almonds plus chocolate. Spoon filling into cake-lined bowl. Place remaining cake pieces on filling. Cover plus refrigerate 2 hours. Invert onto serving plate. Remove bowl plus wax paper. Sprinkle with additional grated chocolate if desired.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)