I made a twin layered Choco Mocha cake yesterday. Now I am left with some Mocha Mascarpone frosting. Surfing through the net I found this yummy recipe of no flour sponge cake which is super soft. Combining the cake base with mocha mascarpone frosting will be nice experiment. Finally I am very happy with the results; it’s really soft, creamy and actually mouth melting.
Partially adapted from Joy Of Baker
Serve 2
Preparation time: 30 minutes
Cooking time: 17 minutes
Ingredients:
For sponge
Egg: 3 large (separated)
Chocolate: 50 grams
Sugar: 5 tablespoon
Vanilla essence: 1/4 teaspoon
Pinch of salt
For frosting
Instant coffee powder: 2 teaspoon
Cheese Cream: 20 Grams
Mascarpone Cheese: 50 grams
Vanilla sugar: 2 tablespoon
Method:
1) Preheat the oven at 180 degree Celsius and place the rack at the center of the oven.
2) Butter the round tray and then line the pan with parchment paper and again butter the paper.
3) Melt the chocolate in a microwave or on a double boiler and reserve.
4) In a big bowl put 3 egg yolk and 4 tablespoon sugar and beat with an electric whisk for 3-4 minute until it become, thick light and fluffy. Add vanilla essence add mix again. Add melted chocolate and beat only to combine.
5) In a clean mixing bowl beat the egg whites until foamy. Add pinch of salt and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 1 tablespoons of sugar until stiff peaks form.
6) Fold the egg white to the yolk mixture to just combine. Don't over mix or batter will deflate.
7) Spread the mixture in the prepared tray and bake for 17 minutes at 180 degrees.
8) For frosting whisk together all the ingredients like coffee powder, cheese cream, mascarpone cheese and vanilla sugar until smooth and combined.
9) Carefully transfer the sponge with the parchment paper to the working table and let it cool completely.
10) Spread the frosting on the sponge and roll it with the help of parchment paper taking the paper out carefully. Pipe you favourite design on the top to decorate and enjoy a super soft and moist cake roll.
BON APPETIT...
Partially adapted from Joy Of Baker
Serve 2
Preparation time: 30 minutes
Cooking time: 17 minutes
Ingredients:
For sponge
Egg: 3 large (separated)
Chocolate: 50 grams
Sugar: 5 tablespoon
Vanilla essence: 1/4 teaspoon
Pinch of salt
For frosting
Instant coffee powder: 2 teaspoon
Cheese Cream: 20 Grams
Mascarpone Cheese: 50 grams
Vanilla sugar: 2 tablespoon
Method:
1) Preheat the oven at 180 degree Celsius and place the rack at the center of the oven.
2) Butter the round tray and then line the pan with parchment paper and again butter the paper.
3) Melt the chocolate in a microwave or on a double boiler and reserve.
4) In a big bowl put 3 egg yolk and 4 tablespoon sugar and beat with an electric whisk for 3-4 minute until it become, thick light and fluffy. Add vanilla essence add mix again. Add melted chocolate and beat only to combine.
5) In a clean mixing bowl beat the egg whites until foamy. Add pinch of salt and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 1 tablespoons of sugar until stiff peaks form.
6) Fold the egg white to the yolk mixture to just combine. Don't over mix or batter will deflate.
7) Spread the mixture in the prepared tray and bake for 17 minutes at 180 degrees.
8) For frosting whisk together all the ingredients like coffee powder, cheese cream, mascarpone cheese and vanilla sugar until smooth and combined.
9) Carefully transfer the sponge with the parchment paper to the working table and let it cool completely.
10) Spread the frosting on the sponge and roll it with the help of parchment paper taking the paper out carefully. Pipe you favourite design on the top to decorate and enjoy a super soft and moist cake roll.
BON APPETIT...
fabulous n mouthwatering roll...yummy
ReplyDeletethis looks so good Ruchi, coffee, cram cheese love the combinations :)
ReplyDelete