COFFEE SPONGE WITH MASCARPONE CREAM
Prep/Cooking Time: 60-90 Minutes
Ingredients
- 1 kilo Butter
- 1 kilo Brown sugar
- 1.2 kilo Pastry flour
- 16 Eggs
- 200ml Coffee
- 200g Almond flour
- 2 kilo Mascarpone cheese
- 600ml Heavy cream
- 600g Sugar
Instructions
- Place the butter and sugar in a mixing bowl and whisk at a high speed
- Whisk till the butter and eggs begin to build in volume and become lighter in color
- Whilst whisking crack the eggs into a bowl and then transfer into a pouring jug (to make sure there is no shell)
- Once the butter and sugar have nearly doubled in volume slowly add to the bowl the cracked eggs
- Keep the machine whisking at high speed so as to best incorporate the eggs
- Once all the eggs have been added pour in 90% of the cold coffee, now remove the bowl from the machine
- Add to the mix the sifted flour and the almond flour
- Mix through well to keep the mixture as light as possible
- Split the mix between 4 greased rings and cook in a pre heated oven at 180c for 40 minutes or until cooked through
- Once cooked remove from the oven and leave to cool naturally
- Once the cakes are completely cooled remove from the ring and set aside
- Place the mascarpone, sugar and cream into a mixing bowl and add the remaining coffee
- Whisk on a low speed till smooth, then raise the speed up and whisk till thickened with firm peaks
- Once the cream mix is ready store in the fridge till needed
- Take the sponges and cut crossways into 3 even pieces
- Now layer the sponge and cream alternately starting with sponge on the bottom and finishing with cream on the top
- Keep refrigerated till serving
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