Cof­fee and mas­car­pone layer cake

Dalby Herald - - LIFE -

THIS beau­ti­ful layer cake can take cen­tre-stage at any spe­cial oc­ca­sion.


1 tbs in­stant cof­fee gran­ules 1 tbs boil­ing wa­ter 250g but­ter, chopped 1 cup firmly packed brown su­gar 1⁄3 cup caster su­gar 3 eggs 1⁄2 cup milk 2 cups self-rais­ing flour 250g cream cheese, soft­ened 250g mas­car­pone cheese 1⁄3 cup pure ic­ing su­gar Grated dark choco­late, to serve


Pre­heat oven to 180C/160C fan­forced. Lightly grease a 6cmdeep, 22cm round cake pan. Line base and side with bak­ing pa­per. Com­bine cof­fee and boil­ing wa­ter in a bowl. Stir un­til cof­fee is dis­solved. Melt but­ter in a large saucepan. Add brown su­gar, caster su­gar and cof­fee mix­ture. Stir to dis­solve. Re­move from heat. Whisk in eggs, milk and flour. Pour into pre­pared pan. Bake for 50 to 55 min­utes or un­til a skewer in­serted in the cen­tre comes out clean. Stand in pan for 10 min­utes. Turn out onto a wire rack to cool. Mean­while, us­ing an elec­tric mixer, beat cream cheese and mas­car­pone un­til smooth. Grad­u­ally add ic­ing su­gar, beat­ing un­til com­bined. Us­ing a ser­rated knife, cut cake cross­ways into 3 lay­ers. Place bot­tom layer on a plate. Spread with one-third of cheese mix­ture. Re­peat with mid­dle layer and half re­main­ing cheese mix­ture. Top with re­main­ing layer, cheese mix­ture and grated choco­late. Serve. Recipe by Liz Macri Photo by Rob Palmer

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