Ingredients
3 eggs
1/2 c. superfine sugar
1/4 c. all-purpose flour
1/4 c. self-rising flour
1/4 c. corn starch
2 tbsp. instant coffee granules
3/4 c. boiling water
c. marsala wine
2 tbsp. coffee-flavored liqueur
1 lb. mascarpone cheese
c. confectioners’ sugar
1 1/4 c. heavy cream
Preparation
Step 1Preheat oven to 350 degrees F. Grease deep 9-inch square cake pan with butter.Step 2Beat eggs in small bowl with electric mixer about 10 minutes or until thick and creamy; gradually add sugar, one tablespoon at a time, beating until sugar dissolves between additions. Transfer to large bowl.Step 3Sift flours twice. Sift flours over egg mixture; fold ingredients together. Spread mixture into pan.Step 4Bake sponge about 25 minutes. Turn sponge immediately onto parchment-covered wire rack, turn top-side up to cool.Step 5Meanwhile, dissolve coffee in the water in small heatproof bowl. Stir in marsala and liqueur; cool.Step 6Beat mascarpone and confectioners’ sugar in small bowl with electric mixer until smooth. Beat in cream and 1/3 cup of the coffee mixture.Step 7Split sponge in half vertically, then split each sponge in half horizontally. Place one of the cake rectangles on serving plate, cutside up; brush with a quarter of the remaining coffee mixture, then spread with 2/3 cup of mascarpone mixture. Repeat layering process finishing with the cake, cut-side down, and remaining mascarpone mixture spread on top and sides of cake. Refrigerate cake 2 hours.Step 8Decorate cake with coarsely chopped candied or toffee almonds, if you like.
From: Delish A Home-Baked Christmas © 2012 by Hearst Communications, Inc. Buy the Book Now!
