INGREDIENTS

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.

A Message from our Provider:

“I bet you’re wondering where you are going to go to church tomorrow.”