An Italian dessert consisting of layers of sponge cake soaked in coffee and with powdered chocolate and mascarpone cheese.

Serves:
4-5


Cooking Time:
30:35 Min


Equipment:
egg beater,bowl

Ingredients


For Sponge Cake


  • Eggs Large | 3
  • Granulated Sugar | 3/4cup +2 tbsp
  • Salt | 1/4tsp
  • Liquid Vegetable Oil | 1/4cup +1 tbsp
  • Whole Milk | 1/4cup + 1 Tbsp
  • Vanilla Extract | 1/2 Tablespoon
  • Flour | 1cups
  • Baking Powder | 3/4teaspoons

 


For Cream Filling


  • 3/4cup | hot brewed espresso coffee
  • 2tablespoons | powdered sugar,
  • 1cup | cheese(Philadelphia or mascarpone cheese)
  • 1 cup | powdered sugar
  • 1/2tsp | vanilla
  • 2cup | cold whipping cream

For Garnishing

  • 2tablespoons | Dutch-processed or regular unsweetened cocoa

How to Cook!


 

For the Cake

  1. Place the eggs and sugar in a large metal mixing bowl and set it over a double boiler.
  2. Whisk the eggs gently while warming them from the heat from the double boiler. Once they reach about 100° F (no thermometer necessary just slightly hotter than your body temperature) remove the mixing bowl from the heat and transfer to the bowl of the Kitchen Aid mixer with a whip attachment.
  3. On high speed whip the eggs until they reach the ribbon stage.
  4. Add the sifted flour, salt and baking powder to the whipped eggs all at once, and on low -medium speed blend to combine well.
  5. Add the oil/milk & extracts mixture all at once and mix just until combined.
  6. Pour into prepared pans and bake in a preheated 350° F oven until its done.

For Frosting

  1. In a small bowl, mix coffee syrup ingredients. Set aside to cool.
  2. 
Meanwhile, in a large bowl, beat mascarpone cheese, 1 cups powdered sugar, and the vanilla with electric mixer on medium speed until smooth.
  3. In a small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Gently fold whipped cream into mascarpone mixture until combined.
  4. To assemble, cut each cake horizontally to make 2 layers. Place 1 cake layer on plate; moisten generously with coffee syrup, then spread with about 1 cup of the filling.
  5. Repeat with remaining 3 cake layers. Spread remaining filling over top and side of the cake.

Sprinkle cocoa over cake.
  6. Sprinkle chopped chocolate around the bottom edge of cake. Refrigerate at least 3 hours before serving..

Try this quick and easy to recipe and leave your feedback in the comments box below.