| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Dessert, Hyatt hk, Italian |
8 |
Servings |
INGREDIENTS
| 12 |
|
Eggs |
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Flour, plus 2 tbsp |
| 3 |
T |
Cornstarch |
| 3 |
oz |
Butter, melted |
| 1 1/4 |
lb |
Mascarpone cheese |
| 1/2 |
c |
Sugar |
| 5 |
|
Separated |
| 2 |
T |
Cocoa |
| 2 |
T |
Amaretto Galliano |
| 2 |
T |
Myer's Rum |
| 2 |
T |
Kahlua |
| 1/2 |
c |
Espresso, cooled |
|
|
Sugar syrup* |
INSTRUCTIONS
SUGAR SYRUP: Bring 3/4 cup water to a boil, stir in 2 tbsp sugar,
then let cool to room temperature. CAKE: Beat 12 eggs and sugar for
15 minutes or until fluffy. Sift flour and cornstarch together. Fold
flour and cornstarch into egg mixture and stir slightly. Pour in
melted butter and mix. Baked in a greased and lightly floured 9" round
cake pan at 400øF for about 25 minutes. Cool; cut into 1/2" thick
slices. TO ASSEMBLE: Mix mascarpone, 1/4 cup sugar and 5 egg yolks
slightly. Beat egg whites and 1/4 cup sugar for 15 minutes or until
fluffy. Mix the mascarpone mixture with the egg white mixture. Mix
together all syrup mixture ingredients. Brush sliced sponge cake with
syrup mixture until the sponge cake is fully soaked with the syrup.
Line a large glass bowl with the cake slices. Add some of the
mascarpone mixture. Place another layer of cake on top. Add another
layer of mascarpone. Continue to alternate layers. Refrigerate for 1
hour. Sprinkle with cocoa powder. Serves 8. Source: San Jose
Mercury, 1/12/99. Retyped by Frances Say. Posted to MM-Recipes Digest
V4 #4 by Frances.M.Say@bakernet.com on Jan 28, 1999
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