COFFEE SPONGE WITH MASCARPONE CREAM

Prep/Cooking Time: 60-90 Minutes

Ingredients

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