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Thursday, 25 December 2008 08:26

Ingredients: Hot Milk Sponge Cake

  • ¼ cup milk
  • 2 tsp butter
  • 1¼ cups flour
  • 1 tsp baking powder
  • 3 eggs
  • 1¼ cups sugar
  • 3 egg yolks

Directions: Sponge Cake

    1. Preheat the oven to 350 degrees.
    2. Grease and lightly flour 2 - 9 inch square pans
    3. Heat milk and butter until the butter melts.
    4. Stir the flour and baking powder together.
    5. Put the eggs, sugar, and yolks in a bowl and set over a hot water bath, whisking until the egg mixture triples in size.
    6. Fold in the flour mixture and the milk.
    7. Pour into the prepared pans.
    8. Bake for 10 - 15 minutes or until done.

Ingredients: Mascarpone Cream

  • 1¼ cup strong coffee
  • 3 Tbs grand marnier
  • 1 cup marscapone cheese
  • 2 Tbs rum
  • 3 eggs, separated
  • 6 Tbs sugar
  • 1 cup heavy cream
  • ⅛ teaspoon gelatin
  • ¼ teaspoon vanilla
  • a pinch of salt
  • cocoa powder for sprinkling
  • powdered sugar for sprinkling

Directions: Mascarpone Cream

  1. Combine the coffee and the Grand Marnier, set aside.
  2. Add the gelatin to the 1 cup of heavy cream in a medium bowl, set in fridge until needed.
  3. Combine the mascarpone and the rum in a large bowl, beat until smooth.
  4. In a medium bowl, beat the eggs yolks, and 3 tablespoons of the sugar together until smooth.
  5. Set over a hot water bath and beat for 3 minutes until light and foamy.
  6. Remove from the heat, and without waiting beat this mixture into the mascarpone mixture. Set aside.
  7. Whip the cream until the cream holds a firm shape.
  8. Fold in vanilla.
  9. In two small additions, fold about 1/3 of the mascarpone mixture into the whipped cream.
  10. Then fold the whipped cream into the remaining mascarpone mixture. Set aside.
  11. Beat the egg whites and salt on medium until foamy.
  12. Increase the speed and add the remaining 3 tablespoons sugar, beat until glossy, not dry.
  13. Fold the egg whites, all at once into the mascarpone.

Directions: Assembly

  1. Place 1 sponge cake on a platter and moisten the cake with half of the espresso mixture.
  2. Top with half of the mascarpone mixture, spreading it out evenly.
  3. Sprinkle generously with cocoa powder, and powdered sugar.
  4. Top with the other sponge cake layer.
  5. Moisten with the remaining espresso mixture.
  6. Top with the remaining mascarpone mixture, spreading evenly.
  7. Sprinkle generously with the cocoa powder and powdered sugar.
  8. Refrigerate, uncovered, for 2 hours.


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