| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Italian, Desserts |
1 |
Servings |
INGREDIENTS
|
|
-SPONGE CAKE: |
| 8 |
|
Eggs |
| 450 |
g |
Sugar |
| 450 |
g |
Flour |
| 60 |
g |
Egg yolk |
| 50 |
g |
Sugar |
| 1 |
pn |
Vanilla |
| 20 |
g |
Tia Maria |
| 2 |
|
Leaves gelatin (about 2 teaspoons) |
| 250 |
g |
Mascarpone cheese |
| 125 |
g |
Whipped cream |
| 120 |
g |
Espresso coffee |
| 80 |
g |
Sugar |
| 2 |
ds |
Amaretto |
| 100 |
g |
Whipped cream cocoa (optional) |
INSTRUCTIONS
FILLING
TOPPING
For cake, beat eggs and sugar until thick and lemon colored. When at
ultimate volume, gently mix in flour by hand. Spread batter on a 20x20-cm
baking tray and bake at 400C (200F) for 3 to 5 minutes. Remove from tray,
and cut into three pieces 18/12-cm each. To make filling, beat together egg
yolks, sugar, Tia Maria and vanilla. Soften gelatin in cold water, remove
and melt over stove until completely dissolved. When egg mixture has
reached full volume, stir in gelatin. Add mascarpone cheese and mix at high
speed until mixture is a soft cream. Combine first four ingredients for
topping. To assemble: spread two slices of sponge cake with filling and
stack. Top with remaining layer of cake, then spoon topping mixture over
all. Sprinkle with powdered cocoa (optional) and serve cut into squares.
From the Post Hotel, Lake Louise, Alberta
Calgary Herald, December 4, 1991 From: Fred Towner Date: 08-03-93
A Message from our Provider:
“This is the day the Lord has made! Be glad!”