CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
|
Caprial1 |
6 |
Servings |
INGREDIENTS
5 |
|
Eggs |
1 |
c |
Sugar |
1 |
t |
Powdered ginger |
2 |
t |
Minced candied ginger |
1/2 |
t |
Vanilla |
1 1/4 |
c |
Flour |
1 |
t |
Melted butter |
1 1/2 |
c |
Mascarpone |
8 |
oz |
White chocolate |
1 |
|
Pinches cinnamon |
2 |
T |
Dark rum |
1/2 |
c |
Powdered sugar |
1 |
c |
Whipped cream |
1 |
T |
Diced candied ginger |
|
|
rectangles. Set a side. |
INSTRUCTIONS
For the cake, place the eggs, sugar, and gingers in a mixing bowl and
over a water bath heat eggs until warm to the touch about 100 degrees.
Place the bowl on the mixer and on high speed whip the eggs until they
have tripled in volume about 5 minutes. When the eggs are finished
whipping remove the bowl from the mixer. In three parts using large
movements fold in the flour then the melted butter. Pour the batter
into a sheet pan that is very well greased and floured. Bake in a 350
degree oven and bake until the cake is golden brown and springs back
when touched about 20 to 30 minutes. Remove from the oven and allow to
cool about 10 to 15 minutes. Invert the cake onto a clean board and
cut into For the filling, over very low heat melt the white chocolate.
Remove the chocolate from the heat and allow to cool just a bit. Fold
the Mascarpone into the white chocolate. Add the cinnamon and rum and
mix. Chill the filling about 1 hour or until filling is firm. Over six
of the rectangles of cake distribute the chilled filling. Top with a
slice of cake. Garnish the top with powered sugar, then pipe whipped
cream on the side of the cake and top with chopped ginger. Serve cold.
Converted by MC_Buster. Per serving: 594 Calories (kcal); 25g Total
Fat; (36% calories from fat); 9g Protein; 87g Carbohydrate; 185mg
Cholesterol; 67mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean
Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 4 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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