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 oz Unsweetened chocolate;
– grated
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.
Yields
6 servings