Ingredients
Sponge biscuit
eggs
3pc
sugar
90g
3.15oz
0.36cup
6tbsp
vanilla
flour
80g
2.80oz
0.32cup
5.36tbsp
baking powder
0.25tsp
freshly brewer coffee for soaking
150ml
4.95fl oz
0.60cup
10tbsp
Cream
mascarpone
250g
8.75oz
1cup
16.75tbsp
cream 33-35%
125g
4.23fl oz
powdered sugar
45g
1.58oz
3tbsp
egg yolks
1.5pc
sugar
15g
0.53oz
1tbsp
gelatin
6g
0.21oz
0.40tbsp
freshly brewed coffee
30ml
0.99fl oz
2tbsp
Additionally
cocoa powder for sprinkling
savoiardi cookies for decoration
200g
7oz
0.80cup
13.40tbsp
Method
Sponge biscuit
- Divide the eggs into whites and yolks.
- Whip the egg whites until foamy. Add the sugar, stirring constantly, and whip until stable peaks.
- Pour the sifted flour and baking powder in 3-4 passes. Mix carefully with a spatula each time.
- Pour the dough into the mold, and bake it for 20-25 minutes until dry toothpick.
- Cool the finished biscuit, wrap it in cling film, and refrigerate at least overnight.
- Before assembling, cut the biscuit into three cake layers, and soak each one generously with coffee.
Cream
- Whip the yolks with sugar until the mass turns white.
- Soak the gelatin in 30g (1.05 fl oz) of cold water.
- Whip the cold cream and powdered sugar until peaks.
- Add the dissolved gelatin to the yolks, mix.
- Add the mascarpone to the mass, and whip.
- Carefully mix in the whipped cream.
- Pour in the coffee, and stir.
Assembly
- Spread the cream on the soaked cake layer. Level it, and sprinkle with a layer of cocoa.
- Repeat these steps with the second and the third cake layer.
- Leave a little cream to cover the sides of the cake.
- Put the cake it in the split ring, and refrigerate for several hours to stabilize.
- Remove the ring, cover the sides with cream, and decorate with savoiardi cookies if desired.
