1 sponge cake
1/2 cup hazelnuts
1/4 cup amaretto
1/4 cup light rum
1 1/3 cup whipping cream
1/3 cup powdered sugar
1/3 cup almonds, blanched, chopped, toast
1 oz unsweetened chocolate, grated
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.
Servings: 6 servings
Amaretto Cream Filled Cake (Zuccotto Ripieno Recipe brought to you by Recipe Ideas
Categories: Alcohol; Cake; Dessert; Pie
The History of Recipes
It is possible to track the history of `recipes` back into the far past, at least as far into history as the early Egyptians, and possibly even further than that. Interesting though that maybe, in the main part, these ancient cookbooks were just basic hieroglyphic instructions for food preparation.
In an interesting twist, the oldest recipe discovered, according to academics are some ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. During the time of the Romans a man called Apicius assembled a number of documents describing recipes prepared by the Romans. In his publication, he tells us how the roman meals were split into starters, entrees and dessert, a very modern way of dining. Aspicius also describes how the Roman chefs made use of many different aromatic flavors, including many that are still in use today for example thyme, rue and dill. Later on, in the 15th century, the Crusaders brought back many foods and spices from the holy land, including spices like coriander, parsley, and basil. The introduction of these new herbs and spices led to a surge in manuscripts on food, most of which are now in academic collections. The arrival of TV brought us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Amaretto Cream Filled Cake (Zuccotto Ripieno recipe.
