Monday, September 20, 2010
Chef Chuck's Raspberry Mascarpone Sponge Cake
PanDiSpagna ai Lamponi e Mascarpone
A decadent dessert with a classic refreshing flavor. It all blended so well, a light sponge cake soaked in a coffee mixture coated in dark chocolate. Topped with a mascarpone cream and fresh juicy raspberries. A sinful dessert to enjoy anytime.
Raspberry Mascarpone Sponge Cake
1 1/2 cups powdered sugar
1 1/2 cups flour
1 teaspoon vanilla
1 teaspoon fresh lemon juice
zest of 1/2 a lemon
1/4 teaspoon sea salt
3 ounces sugar
3 ounces water
2 ounces espresso
1/2 teaspoon vanilla
1/4 cup dark chocolate
2 tablespoons heavy cream
16 ounces mascarpone cream
6 ounces powdered sugar
6 ounces heavy cream
Separate eggs, beat yolks and powdered sugar for 3 minutes. Beat egg whites with salt till stiff peaks form. Gently fold the yolk mixture into the egg whites. Sift a little flour at a time over the batter and fold in, continue till all flour is blended. Add vanilla, lemon juice and zest. Use a 12x9 baking pan, line with parchment paper then butter. Pour in batter and bake at 350 degrees for 25 minutes. Cool and place on a rack. On a cutting board, cut into rectangles about 1 1/2 x 4 inches, then slice in half to make layers.
Coffee Mix, combine sugar and water in a small pot till it boils and cool, add coffee, brush on the bottom layer of cake.
Melt chocolate and heavy cream in a double boiler. Coat a thin layer of chocolate on top of coffee layer, then refrigerate till is hardens. This takes about 30 minutes.
Mix mascarpone cream with the sugar and a little cream at a time, till it is all blended and thickens.
Add a layer of cream over chocolate then on top of cake use a star tip with a pastry bag or spread the cream, top with a few raspberries.