This cake is so elegant and delicious. It may sound complicated, but it’s really worth the work. It’s best to make it the day before, let it chill in the refrigerator overnight so that all the favor blend together.
Ingredients:
Cake:
4 oz Butter
1 Cup Sugar
3 Eggs
1 Egg Yolk
1 tbsp Vanilla Extract
2 Cups Cake Flour
1 tbsp Baking Powder
¼ tsp Baking Soda
¼ tsp salt
¾ Cup Cream
Espresso Extract:
4 tbsp Instant Espresso Powder
4 tbsp Hot Water
Espresso Syrup
1 Cup Water
2/3 Cup Sugar
3 tbsp Baileys
Filling:
2 Cup Cold Whipping Cream
16 oz Mascarpone Cheese
1 Cup Powdered Sugar
2 tbsp Vanilla Extract
2 tbsp Baileys
4 oz Bitter Sweet Chocolate Shavings
24 Ladyfingers
Preparations:
Cake:
1. Preheat oven to 350 degree F. Lightly grease 2 9 inch baking pans.
2. In a medium mixing bowl, mix together cake flour, baking powder, baking soda and salt.
3. In a large mixing bowl, cream butter and sugar.
4. Add eggs and egg yolk, one at a time, mix well after each addition.
5. Mix in Vanilla Extract.
6. Fold in dry ingredients.
7. Mix in Cream.
8. Divide batter into the 2 baking pans. Bake for 30 minutes, or until a toothpick comes out clean.
9. Let it cool on the pan for 10 minutes. Transfer to a cooling rack to cool completely.
Espresso Extract:
1. In a small bowl, dissolve espresso powder in hot water.
2. Set aside.
Espresso Syrup:
1. In a small saucepan, dissolve sugar in water over medium heat.
2. Stir in Baileys and 2 tbsp of the Espresso Syrup.
3. Set aside.
Filling:
1. In a large mixing bowl, whip cream until it forms stiff peaks.
2. In another mixing bowl, whisk together Mascarpone Cheese, powdered sugar, vanilla extract, Baileys and the rest of the Espresso extract.
3. Fold the whipped cream into the Mascarpone mixture.
To Assemble:
1. Trim off the top of the cakes, making sure they are level.
2. Place 1 cake on the cake plate. Soak the top of the cake with 1/3 of the espresso syrup.
3. Spread 1/3 of the Mascarpone filling onto the top of the cake.
4. Soak one side of the second cake with 1/3 of the espresso syrup.
5. Flip the second cake upside down. Put it on top of the first cake.
6. Soak the top of the cake with the remaining espresso syrup.
7. Spread the remaining Mascarpone filling over the top and side of the cake.
8. Trim one end of the Ladyfingers.
9. Line the Ladyfingers onto the side of the cake.
10. Secure the Ladyfingers with a ribbon.
11. Layer the top of the cake with the chocolate shavings.
12. Chill in the refrigerator overnight.
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