Soaked with coffee and amaretto liqueur
Ingredients
Base:
- Butter, 100 g
- Eggs, 2
- Sugar, 170 g
- Flour, 180 g
- Baking powder, 2 teaspoons
- Milk, 100 ml
Cream:
- Egg yolks, 4
- Caster sugar, 170 g
- Mascarpone cheese, 500 g
- Gelatin powder, 2 teaspoons
- Instant coffee, 4 tablespoons
- Water, 100 ml
- Amaretto liqueur, 3 tablespoons
- Heavy cream, 300 ml
Extras:
- Cocoa powder, 3 tablespoons
- Powdered sugar, 3 tablespoons
Preparation
Preheat the oven to 175 degrees Celsius. Grease a 21 or 22 cm springform pan with butter and sprinkle with breadcrumbs. Melt and cool the butter.
Beat the eggs with the sugar. It’s best to place the bowl over a saucepan with lightly boiling water and mix for about 2-3 minutes until the mixture warms up slightly. Then, remove the bowl from the heat and mix for a few more minutes until the mixture cools, becomes fluffy, and the sugar is completely dissolved.
Sift the flour mixed with baking powder directly into the beaten mixture. Gently mix. While mixing, slowly pour in the milk, followed by the melted butter. Pour into the prepared pan.
Bake for 25-30 minutes in the lower part of the oven until the top is browned. Cool, remove from the pan, and cut into 3 thin layers.
Beat the egg yolks with sugar (the same way as the eggs, first over steam). Mix with the mascarpone cheese.
Dissolve the gelatin in a little hot water. In a saucepan, mix the coffee with water, add the gelatin, and heat on low, stirring until the gelatin dissolves. Remove from heat and add the liqueur.
Whip the cream until stiff and mix with the mascarpone mixture.
Place the first layer at the bottom of the pan (line the bottom with baking paper). Soak with the coffee and liqueur mixture and spread 1/3 of the cream. Attach the pan’s rim. Repeat with the remaining layers. The top should be the mascarpone cream. Sift the cocoa and powdered sugar over the cake. Place the cake in the refrigerator to set the cream.
