18 oz fresh mascarpone
3 cups heavy or whipping cream
1 1/2 cups plus
2 tbsp confectioner’s sugar
1/2 cup rum
1 tsp vanilla extract

1 pan di spagna alla cioccolata, baked in half-sheet pan and cooled
2 tbsp unsweetened cocoa powder, preferably dutch process
15 grams semisweet chocolate optional

Pan di spagna alla cioccolata sponge cake 8888
5 – eggs, separated, room temp.
3 1/4 cups sugar (150 grams)
1 tbsp kahlua
1 tbsp rum
1 tbsp water
1 tsp vanilla extract
1 pinch salt
1/3 cup unsweetened dutch-process cocoa
2/3 cup pastry flour, sifted together with cocoa 3 times

How to prepare

Makes one 2-layer rectangular cake (14 x 8″); 10 to 12 servings press the mascarpone through a wire-mesh sieve into a mixing bowl, or process with several pulses in a food processor fitted with the steel blade until smooth. Add the cream, 1 1/2 cups sugar, 3 to 4 tablespoons of the rum, and the vanilla and beat with a wooden spoon or process until smooth and creamy. Cut the cake in half horizontally; you will have two equal layers. Brush each layer with 2 tablespoons rum. Spread half the cheese mixture on top of 1 cake layer and top with the second cake layer. Spread the remaining cheese filling over the top layer. Mix the cocoa and remaining 2 tablespoons sugar and sieve over the cake. If you want, grate the chocolate over the cocoa. To make sponge cake makes one 17 x 14″ or 18 x 13″ sheet sponge cake beat the egg yolks, half the sugar, the water, kahlua, rum, and vanilla in a mixer bowl until light, creamy, and lemon colored, about 5 minutes by hand-held electric mixer or 3 minutes by standing electric mixer. Warm the egg whites in a bowl set in warm water for a few minutes; add the salt and beat until soft peaks are formed. Gradually beat in the remaining sugar and continue beating until the peaks are stiff. Sift the flour and baking powder together and return to the sifter. Fold a quarter of the egg whites into the egg yolk mixture with a rubber spatula. Sift a quarter of the flour mixture over the top and fold in. Continue folding in the egg whites and flour mixture alternately until all is incorporated. Line the bottom and long sides of a jelly-roll or half-sheet pan (18×13″ or 17×14″ with parchment paper. Pour the batter into the prepared pan/s and smooth the top. Baking: heat the oven to 350f. Bake until the cake springs back when touched lightly near the center, 20 to 25 minutes. Cool on a rack for 5 to 10 minutes. Use a knife to release any part of the cake that is sticking to the pan. Invert the cake onto a rack or baking sheet and very gently remove the pan. Peel off the parchment paper. Invert onto a second rack so that it can cool right side up. Let cool to room temperature.

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