Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 12 larges | Eggs |
| ¾ cup | Sugar |
| ½ cup | Flour; plus 2 tbsp |
| 3 tablespoons | Cornstarch |
| 3 ounces | Butter, melted |
| 1¼ pounds | Mascarpone cheese |
| ½ cup | Sugar |
| 5 \N | Separated |
| 2 tablespoons | Cocoa |
| 2 tablespoons | Amaretto Galliano |
| 2 tablespoons | Myer's Rum |
| 2 tablespoons | Kahlua |
| ½ cup | Espresso, cooled |
| \N \N | Sugar syrup* |
SPONGE CAKE
FILLING
SYRUP MIXTURE
*SUGAR SYRUP: Bring ¾ 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 400øF for about 25 minutes. Cool; cut into ½" thick slices.
TO ASSEMBLE: Mix mascarpone, ¼ cup sugar and 5 egg yolks slightly. Beat egg whites and ¼ 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@... on Jan 28, 1999