| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Dessert, Italian, Hyatt hk |
8 |
Servings |
INGREDIENTS
| 12 |
lg |
Eggs |
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Flour; plus 2 tbsp |
| 3 |
tb |
Cornstarch |
| 3 |
oz |
Butter, melted |
| 1 1/4 |
lb |
Mascarpone cheese |
| 1/2 |
c |
Sugar |
| 5 |
|
Separated |
| 2 |
tb |
Cocoa |
| 2 |
tb |
Amaretto Galliano |
| 2 |
tb |
Myer's Rum |
| 2 |
tb |
Kahlua |
| 1/2 |
c |
Espresso, cooled |
|
|
Sugar syrup* |
INSTRUCTIONS
SPONGE CAKE
FILLING
SYRUP MIXTURE
*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 400°F 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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