A classic of Italian pastry is transformed into a delicious cake, with a soft coffee sponge, accompanied by a smooth mascarpone cheese cream, and a crunchy ladyfinger inside, soaked in coffee.
1 1/2 teaspoons baking powder, For the coffee sponge cake
1 cup butter, For the coffee sponge cake (180g)
1 cup sugar, For the coffee sponge cake
4 eggs, For the coffee sponge cake
1 cup cow's milk, For the coffee sponge cake
5 tablespoons instant coffee, For the coffee sponge cake
1 teaspoon vanilla essence, For the coffee sponge cake
600 grams mascarpone cheese, for the cream cheese
1 1/4 cups icing sugar, for the cream cheese
1 tablespoon vanilla essence, for the cream cheese
4 egg whites, Ladyfinger sponge cake
4 egg yolks, Ladyfinger sponge cake
1 cup sugar, Ladyfinger sponge cake, divided
1 teaspoon vanilla essence, Sponge Cake
1 cup flour, Ladyfinger sponge cake
1 cup water, hot
2 tablespoons instant coffee
1/4 cups coffee liqueur
cocoa powder, for decoration
Preparation
1h 10 mins
50 mins
Medium
Preheat the oven to 170°C.
In a bowl, sift the flour, salt, and baking powder. Set aside.
Beat the butter with the sugar, eggs, milk, coffee, and vanilla essence. Gradually incorporate the dry ingredients while continuing to beat.
Pour into a 23 cm diameter cake mold that has been floured and greased, bake for 35 minutes. Let cool and set aside.
For the filling, beat the mascarpone cheese at low speed with the powdered sugar, vanilla essence, and place in a pastry bag with a plain tip. Chill in the refrigerator.
For the ladyfinger: Preheat the oven to 190°C, beat the egg whites with half of the sugar until they reach a stiff peak. Set aside.
Beat the yolks with the remaining sugar, add the vanilla essence, and fold in the egg whites, alternating with the sifted flour.
Pour into a pastry bag with a plain tip, place on a baking sheet lined with parchment paper, forming two circles the size of the cake diameter, and bake for 15 minutes.
Mix coffee in hot water, add the coffee liqueur, and set aside.
Cut the coffee sponge cake in half, place a ladyfinger, use a brush to moisten it with the coffee liqueur mixture, add a bit of cream cheese, and repeat to have two layers.
Decorate with cream cheese, sprinkle cocoa, and decorate with cream cheese rosettes.
Cut a slice and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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