I decided to use sponge cake instead of savoiardi biscuits (lady fingers). It really tastes good! :)
Ingredients
Sponge Cake:
- 3 eggs
- 100g sugar
- 90g flour
- 15g butter
- 1 tbsp milk
Mascarpone cream:
- 250g mascarpone
- 2 eggs (separate egg yolks from egg whites)
- 1 1/2 tbsp sugar
Coffee syrup:
- 1/2 cup of espresso coffee
Garnishment:
- chocolate flakes
Procedure
SPONGE CAKE:
1) Boil some water in a pan. The ideal temperature is between 160-170° C.
2) Put the eggs in a bowl and beat them in low speed.
3) Put the sugar in the egg mixture and beat for 30 sec.
4) Deep the bowl in the hot water and beat for 1-2 mins until the sugar is totally dissolved. Take it off the hot water.
5) Add milk to the butter and melt.
6) Beat the egg mixture in high speed for 3-4 mins until it forms a whipping pattern on the surface (soft peak stage).
7) Sift the flour into the mixture and gently mix about 30 times. Pour the butter mixture and fold the batter for 50 times until it becomes glossy and smooth.
8) Pour the batter in a circle baking pan. Tap it to release air bubbles and bake for 23 mins. Let it cool.
MASCARPONE CREAM
9) Beat the egg whites until it becomes firm. Set aside.
10) In another bowl, beat the egg yolks and sugar. Add mascarpone and mix well.
11) Add the beaten egg whites in the mascarpone mixture and gently mix until all the ingredients are well combined. Put inside the fridge for 10mins
CAKE ASSEMBLING
12) Cut the cake into half with the cutting area facing up. Soak the cut part with the coffee syrup.
13) Put a generous amount of cream on the first layer and spread evenly. Add some chocolate flakes and cover with the other layer.
14) Repeat the same procedure as step 13. Keep in the frigde for 15mins and serve it. ^_^
If you make this, take some photos and upload it on INSTAGRAM with the hashtag #bakingwithKANON
I'd be glad to see some re-creations of my recipes.
