| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cakes |
6 |
Servings |
INGREDIENTS
| 1 |
|
Sponge cake (10-12 inch) — |
|
|
About 3" tall |
| 3 |
oz |
Strong black coffee — or |
|
|
Instant expresso |
| 3 |
oz |
Brandy or rum |
| 1 1/2 |
lb |
Cream cheese or mascarpone |
|
|
Room temperature |
| 1 1/2 |
c |
Superfine/powdered sugar |
|
|
Unsweetened cocoa powder |
INSTRUCTIONS
Cut across middle of sponge cake forming two layers, each about 1 1/2
inches high. Blend coffee and brandy. Sprinkle enough of mixture over
bottom half of cake to flavor it strongly. Don't moisten cake too much or
it may collapse on serving. Beat room-temperature cheese and 1 cup sugar
until sugar is completely dissolved and cheese is light and spreadable.
test for sweetness during beating, adding more sugar if needed. Spread cut
surface of bottom layer with half of the cheese mixture. Replace second
layer and top this with remaining cheese mixture. Sprinkle top liberally
with sifted cocoa. Refrigerate cake for at least 2 hours before cutting and
serving. From: Chef Terry Henderson The Olive Garden Restaurant 7700
Bathurst St., Rich, Ontario
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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