| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Cakes, Italian |
6 |
Servings |
INGREDIENTS
| 1 |
|
10-12" Sponge Cake 3" Tall |
| 3 |
oz |
Strong Black Coffee Or: |
|
|
Prepared Instant Espresso |
| 3 |
oz |
Brandy, Rum Or Your Favorite Liqueur |
| 1 1/2 |
lb |
Cream Cheese Or: Mascarpone* |
| 1 1/2 |
c |
Superfine Or Powdered Sugar |
|
|
Cocoa Powder, Unsweetened |
INSTRUCTIONS
* Cream cheese or mascarpone should be at room temperature. Mascarpone is
available at some Italian specialty food stores and some gourmet food
stores. ~------------------------------------------------------
~----------------- Cut across the middle of the sponge cake to form two
disks, about 1"-1-1/2" thick, each. Blend the coffee or espresso and
liqueur together.
Sprinkle the bottom half of the cake with the coffee liqueur blend, enough
to flavor it strongly, but don't saturate the cake so much that it will
collapse. Mix the cream cheese or mascarpone with the sugar and beat the
cheese until the sugar is completely dissolved and the cheese is light and
spreadable. Spread the bottom half off the cake with half of the creamy
cheese, in a fairly thick layer. Set the second half of the cake on the
bottom half and repeat the process - sprinkle the coffee/liqueur blend and
spread with the remaining cream cheese. Put the cocoa powder into a wire
strainer and coat the top layer of cream cheese completely with cocoa.
Refrigerate the cake for at least two hours before cutting and serving.
From: The Olive Garden Italian Restaurant.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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