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4 egg yolks
2 Tbsp cold water
1 1/4 cup white sugar
1/2 cup boiling water
1 1/3 cup all purpose or 1 1/2 cup soft as silk cake flour
1/2 tsp salt
4 egg whites
1/2 tsp cream of tartar
1 tsp vanilla
1/4 tsp almond extract
1/4 cup cold espresso or very strong coffee
1/4 cup rum Mascarpone cream
3/4 cup grated semisweet chocolate
chocolate curls, if desired

Heat oven to 325. Grease and flour 2 round cake pans, 9 x 1 1/2 inches. Beat egg yolks and cold water in large bowl with electric mixer on high speed until light yellow in colour, gradually beating in sugar, gradually beat in boiling water. Mix flour and salt; gradually fold into egg yolk mixture. Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until stiff peaks form. Gradually fold egg whites, vanilla and almond extract into flour egg yolk mixture. Pour into pans. Bake 25-30 minutes or until edge of cake pulls away from side of pan. Cool 5 minutes; remove from pans to wire rack. Cool.

Mix coffee and rum. Prepare Mascarpone cream. Place 2 1/4 cups in medium bowl; fold in grated chocolate. Split each cake horizontally to make 2 layers. Place 1 layer on serving plate and brush with 2 Tbsp coffee mixture. Spread with 3/4 cup chocolate mixture. Repeat with 2 more layers. Top with remaining layer. Frost sides and top of cake with remaining Mascarpone cream. Garnish with chocolate curls. Refrigerate at least 4 hours or over night to allow flavours to blend. Cover and refrigerate any remaining cake.

Mascarpone Cream:

2 cups whipping cream
1/4 cup white sugar
1 tsp vanilla
1 pound mascarpone cheese

Beat all ingredients in large bowl with electric mixer on high speed until stiff peaks form. This is a favourite Italian dessert turned into a show stopping layer cake. Bon appetite! Submitted by Elaine Bryenton, Brackley, P.E.I.