Prep 1 hr 40 mins
Cook 6 hrs
awesome italian dessert
For the cake
- 1 cup flour (all-purpose)
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 4 large eggs
- 2⁄3 cup sugar
- 1 1⁄4 teaspoons vanilla
For the syrup
- 1⁄2 cup water
- 2 tablespoons coffee liqueur or 2 tablespoons dark rum
- 2 teaspoons instant espresso powder or 2 teaspoons instant coffee
For the filling
- 6 large egg yolks
- 1⁄3 cup sugar
- 1⁄4 cup coffee liqueur or 1⁄4 cup dark rum
- 1 tablespoon instant espresso powder or 1 tablespoon instant coffee
- 1⁄2 cup heavy cream
- 1 1⁄2 cups mascarpone cheese
- 1 1⁄2 teaspoons vanilla extract
- unsweetened cocoa
- chocolate curls
- Preheat the oven to 350.
- Lightly grease the bottom of a 9 inch round cake pan and line it with parchment paper.
- Lightly grease the paper and sides of the pan and then dust with flour.
- To make the cake, in a bowl, whisk together the flour, baking powder, and salt until blended.
- In a large bowl, using a mixer on medium high speed, beat the eggs until pale and thick, about 3 minutes.
- Add the sugar and vanilla and continue beating until very thick and tripled in volume, about 3 minutes more.
- Sprinkle the dry ingredients over the wet ingredients and, using a rubber spatula, fold gently until blended.
- Pour into the prepared pan and spread evenly.
- Bake the cake until it springs back when lightly touched, about 30 minutes.
- Let cool on a rack for 15 minutes.
- Run a small knife around the inside of the pan to loosen the cake.
- Invert onto a cooling rack and lift off the pan.
- Carefully peel off the parchment paper.
- Let the cake cool completely.
- To make the syrup, combine the water and the sugar in a small saucepan and cook over medium heat, stirring frequently, until the sugar dissolves.
- Bring to a boil and remove from the heat.
- Stir in the coffee liqueur and espresso powder.
- Set aside and cool to room temperature.
- To make the filling, in the top of a double boiler, whisk together the egg yolks, sugar, coffee liqueur, and espresso powder.
- Set over barely simmering water and beat with the mixer set on medium speed until very thick, about 6 minutes.
- Remove the top of the double boiler from the heat and set aside to cool, stirring frequently.
- Meanwhile, in a bowl, using the mixer on medium high speed, beat the cream until stiff peaks form when the beaters are lifted.
- When the yolk mixture is cooled to room temperature, add the mascarpone and vanilla.
- Beat until smooth and well blended.
- Using the rubber spatula, fold in the whipped cream.
- To assemble, cut the cake horizontally into 3 equal layers.
- Remove the bottom of a nine inch springform pan, close the ring, and set the ring on a flat serving plate.
- Place 1 cake layer in the springform ring.
- Generously brush and sprinkle with some of the syrup.
- Scoop about 1 3/4 cup of the filling onto the layer and spread evenly.
- Place another cake layer on top of the filling, pressing gently.
- Generously brush and sprinkle with more of the syrup.
- Spread about 1 3/4 cups of the filling evenly over this layer.
- Place the third cake layer on top, pressing gently, then generously brush with syrup.
- Spread the remaining filling to cover the top.
- Holding the pan ring and plate together, gently tap against the counter to settle the ingredients.
- Cover with plastic wrap and refrigerate for at least 6 hours or up to overnight.
- To serve, run a thin knife around the inside of the ring to loosen the cake.
- Unclasp and remove the ring.
- Garnish with chocolate curls and a dusting of cocoa.
- Slice and serve.
- Makes one 9 inch cake, or 12-16 servings.
- Note: This dessert is a bit labor intensive, but well worth the effort!
- After you've made it a couple of times, the process goes much more smoothly and quickly.