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    • #340073

      1 sponge cake (10-12 inch), about 3″ tall
      1/3 cup strong black coffee
      5 tbs rum or brandy, good quality
      1 1/2 lb cream cheese or mascarpone cheese, room temperature
      1 to 1/2 cups superfine or powdered sugar
      sifted unsweetened cocoa powder
      Cut across middle of sponge cake, making two even layers, each about 1 1/2 inches high. Combine coffee and brandy.Sprinkle enough of mixture over bottom half of cake to flavor strongly. Don’t moisten cake too much.

      Beat room-temperature cream cheese and 1 cup sugar until sugar is completely dissolved and the cream cheese mixture is light and fluffy. Test for sweetness and add more sugar if necessary. Spread cut surface of bottom layer with half of the cheese mixture.

      Replace second layer and top this with remaining cheese mixture. Sprinkle top liberally with sifted cocoa. Refrigerate cake for at least 2 hours before cutting and serving.
      worthy  smilie

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