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60 minutes
Prep: 60 minutes
Cook: 0 minutes
281 calories per serving view nutrition facts
6 servings
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| 1 | each | sponge cake | |
| 1/2 | cup | hazelnuts (filberts) | |
| 1/4 | cup | amaretto liquer | |
| 1/4 | cup | light rum | |
| 1 1/3 | cups | heavy whipping cream | |
| 1/3 | cup | powdered sugar | |
| 1/3 | cup | almonds | blanched, chopped, toasted |
| 1 | ounce | chocolate unsweetened | 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.
| % Daily Value* | |
| Total Fat 27.0g | 41% |
| Saturated Fat 13.0g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 21mg | 1% |
| Total Carbohydrate 11.0g | 4% |
| Dietary Fiber 1.0g | 5% |
| Sugars 7.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 16% | Vitamin C | 2% | |
| Calcium | 5% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Saffron is the stigma of Crocus sativus, a flowering plant in the crocus family. Saffron, the world's most expensive spice, is costly because more than 225,000 stigmas must be hand picked to produce one pound. In its pure form, saffron is a mass o...
This recipe was unique, delicious, and very quick and easy to make. I would suggest beating the egg yolks very well so they don't separate in the soup (since neither the yolks nor the soup will be cooked). Some people may want to cut down on the amount of sugar called for if you would like a soup that's a little less sweet. Because of the pale color of the soup it would look very elegant to float a colorful pansy or some other edible flower on the soup just before serving. You should definitely give this soup a try!
A delightful gourmet recipe brought to you by Real Food Direct
