You can never go wrong with this cake. It is made with a simple batter and the toppings make the sweet difference. The chocolate dripping was processed in the microwave. By melting the chocolate bar with added small amount of milk in a cup, it is heated until liquid is in fine consistency, then this is poured on top of the cake until the chocolate drips.
MASCARPONE SPONGE CAKE
Ingredients for the cake:
2 oz (50 g) plain wholewheat Flour,
2 tsp baking powder,
8 oz ( 230g) ground almonds,
8 oz ( 230 g) soft butter,
8 oz (230 g) soft light brown sugar,
6 eggs.
Mix flour, baking powder and ground almonds together.
Whisk butter & sugar and the eggs gradually, adding a bit of the almond/flour mixture to stop curdling...
With a spatula, fold in remaining flour, blend well and spread the cake evenly over a springform of about 26 cm. Place the cake on the middle oven rack and bake for about 25 minutes under 180 degrees°C / Gas mark 3 until springy to touch, remove cake from form and cool on rack.
Ingredients for the Fillings and Toppings:
500 g Mascarpone Cheese ( italian cream cheese used for Tiramisu)
100 g Sugar
250 g whipped cream with added sugar of about 4 tbsps and 2 tsp whipping cream stiffener
sliced almonds & favorite berries to decorate as toppings
50 grams chocolate bar
Milk
To make the fillings
Beat the mascarpone cheese and sugar until well blended, let cool in the ref for at least 2 hours.
Divide the cake horizontally into 2 parts, spreading the bottom part of the cake with the cheese mixture
then add the top layer spreading mascarpone cheese again and on top of it,Use pastry bag to decorate the cake with the whipped cream, add sliced almonds on the side of the cake, add the berries of your choice as additional topping.
In a cup heat 1/2 plain chocolate bar with 3 tablespoons milk in the microwave until the chocolate melts. Take the cup out of the microwave... mix with a spoon until milk is fully blended with the chocolate, if necessary add more milk to get a fine dripping consistency. Spread the chocolate mixture all over on top of the cake until it drips on all sides.
Refrigerate the cake for about 2 hours til the cheese and the whipping cream get stiff.
HAPPY BAKING!
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