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
Recipes as a concept can be tracked far back into the far past, in truth as far back into history as ancient Egypt, and possibly even further. However, mostly, these early cookbooks were just basic pictorial instructions for meal preparation.
In an interesting twist, the most ancient recipe found, according to experts in ancient history are a few tablets in the Sumerian language describing the preparation 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. Continuing our culinary historical journey, we find a couple of interesting cookery books which date from the 1300s ; a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, they have no connection with the indian curry that we all know today, but rather descriptions of the types of meals on the tables of the rich and powerful of the time. Over the succeeding few hundred years, the powerful and rich tried to serve the most exotic meals, and as a result cooks and their recipe collections increased in prestige. Even so, it was during the 19th century that cookery and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and publishing the recipes that were being prepared for the better households. The TV revolution gave us celebrity chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Amaretto Cream Filled Cake (Zuccotto Ripieno recipe.
