Zuccotto Mandorla - cooking recipe

Ingredients

1 (12 oz.) pkg. sponge cake mix or about 1 1/4 lb. baked sponge cake
1/4 c. brandy
1/2 c. Muscatel or other sweet wine
1 1/4 c. blanched almonds, coarsely chopped
3 c. whipping cream
1 1/2 c. confectioners sugar
5 oz. (5 sq.) unsweetened chocolate, grated
1 Tbsp. pure vanilla extract
cocoa
finely chopped almonds

Preparation

Bake cake as package directs.
Cool and cut cake into slices about 1/2-inch thick.
Sprinkle brandy and wine over cake.
Spread almonds in shallow pan and toast in 400\u00b0 oven 5 to 8 minutes or until golden.
Whip the cream with sugar until very stiff.
(Place towel over mixture if it splatters.)
Fold almonds, chocolate and vanilla into cream.
Line a 3-quart round mixing bowl with foil and butter well.
Place about 3/4 of cake slices all around the side of bowl.
Fill bowl with whipped cream mixture and make a layer of the remaining cake on top.
Cover with foil and chill for at least 24 hours before serving.
Invert pudding from bowl; remove foil and sieve cocoa over top.
Sprinkle with finely chopped almonds.
Makes 12 servings.