Another birthday, another new adventure. This time I thought I’d try my hand at something different. I never do boozy cakes: I dislike the taste of alcohol. But hey, it’s only the birthday girl who has to like it!
The cake is a génoise sponge. What makes this different is that it does not use any leavening, instead relying on air suspended in the batter to make it rise! Unlike other sponges, it also uses the whole egg, rather than beating each part separately.
It is by nature dry and dense, so it requires a good soaking with liqueurs or similar – I don’t think I’d want to eat it plain!
Between each coffee liqueur soaked layer is a layer of mascarpone cream.
Topped with cocoa and surrounded by biscuits, and of course decorated with a ribbon.
It was a new challenge, but an absolute pleasure. I was nervous about the new components, but it worked out fine.
This was my first big layered cake, so I was dying to see how they turned out. You never can tell til you cut the cake.
All that was left was to celebrate with cake! The best way I know how!
If you wanna taste this one for yourself, follow this:
Génoise sponge cakes
300g plain flour
220g caster sugar
100g butter, melted
1 tbsp instant coffee
190g caster sugar
4 egg yolks
500g mascarpone cheese
300ml thick cream
500g chocolate wafer sticks
Génoise sponge cakes
1. Preheat oven to 180°C (350°F). Line or grease 2 22cm tins.
2. Sift flour thrice
3. Combine eggs and sugar in a large heatproof bowl (note: mixture will expand). Place bowl over saucepan of simmering water. Beat for 8 minutes; remove from heat and beat a further 3 minutes.
4. Add butter and flour; fold until just combined (retaining air in the mixture is the key to making this cake rise)
5. Bake each cake for 25 minutes.
1. Put coffee powder, 110g of the sugar, and 250ml water in a small saucepan; stir over low heat until dissolved. Remove from heat; add kahlua once cooled.
2. Beat yolks and 80g sugar in a heat proof bowl: place over pan of simmering water and beat for 3 minutes. Remove from heat and beat for a further 3 minutes.
3. Stir yolks into mascarpone cream; add cream and beat on low speed until thickened.
To assemble the cake, cut cakes into two layers (giving you a total of 4 layers). Drench each layer with coffee liqueur, cover with cream, then add the next layer; repeat. Chill for an hour. Once done, dredge the top of the cake with cocoa, then cover the sides of the cake with remaining cream. Trim wafers to desired height, then press into the cake. Decorate as desired.