Ingredients: for sponge cake
28cm.(11in) round cake pan.
6 eggs
1-1/4 cups sugar
1 cup plain flour
1/2 cup cornflour (cornstarch)
1-1/2 teaspoons baking powder
Preparation: Sponge Cake
1.Preheat oven 350 degrees F. Grease with 1 teaspoon Crisco and sprinkle with 1 teaspoon flour into deep 28cm.(11in) round cake pan.
2. Beat the eggs until thick and creamy,gradually add the sugar.
3.Sift the flour,cornflour and baking powder.Gently add sifted ingredients to the mixture.
4.Pour the cake mixture into cake pan.Bake 40 minutes in preheated oven .
5.Turn out the cake immediately on a wire rack and cool. keep covered with plastic wrap in fridge overnight or more days until decoration time.
Coffee brandy/Rum liqueur :
1 cup Canadian/American strong black coffee. (measuring cup)
3 tablespoons brandy or rum (I used rum)
Preparation:Combine cold coffee with brandy and mix well keep aside.
Decoration:
-1/2 cup 35% whipping cream for decoration on top (whisk with electric whisker to have thicker cream)
1/2 cup sliced almonds
few fresh strawberries sliced to half
Ingredients for Custard Frosting and Filling:
1 cup cornflour (cornstarch)
1 cup custard powder
1 cup sugar
4 teaspoons vanilla
3 cups 35% whipping cream
5 cups whole milk 3.25%
60g unsalted butter
4 egg yolks beaten
Ingredients for chocolate frosting and filling:
half of the prepared cooked custard filling (4-1/2 cups custard)
180 g.dark chocolate melted (I use Baker’s unsweetened chocolate)
Preparation:
Frosting and filling:
1.Place cornflour,custard powder and sugar into saucepan,stir until combined.
2.Gradually add milk,stir with whisker until smooth and free of lumps.Add vanilla and liquid cream stir over medium heat until custard boils and thickens.Add butter,simmer for 3 minutes,stirring constantly.Remove pan from heat add beaten egg yolks,mix well.
3.Divide custard mixture into half.Place each in separate bowls,cover with plastic wrap allow to become cold.
4.Meanwhile Place roughly chopped chocolate in heat resistant Pyrex bowl, place over small saucepan simmering water,let the chocolate melt,allow to cool slightly just for a second
5.Add melted chocolate to one half custard mixture, mix well cover both with plastic wrap.
Preparation for Coffee mixture:
1.Prepare 1 cup strong Canadian/American coffee.
2. Combine slightly cold coffee with sugar,Rum or brandy ,mix and keep aside.
Assembling the cake:
1.Cut sponge cake into four even layers,place first layer of cake onto plate;brush well with coffee liqueur mixture.
2.Spread half of the vanilla custard mixture evenly over cake.
3.Place second layer of cake on top of custard,brush with coffee liqueur mixture spread one third of chocolate custard over cake.
4.Place third layer of cake on top of custard,brush with coffee mixture,spread with remaining half of vanilla custard.
5.Top with fourth layer of cake,brush with coffee mixture,spread remaining chocolate custard over top and side of cake,smooth over and surface with a large spatula .Refrigerate for several hours or overnight.
Garnishing the Cake:
1.Arrange sliced almonds around the cake.
2.Whisk over high speed the whipping cream.
3.Place the cream in cake icing bag .Pipe a decorative border around top of the cake.
4. Garnish with strawberries .
Cover and Keep in fridge until serving time.
1.Preheat oven 350 degrees F. Grease with 1 teaspoon Crisco and sprinkle with 1 teaspoon flour into deep 28cm.(11in) round cake pan.
2. Beat the eggs until thick and creamy,gradually add the sugar.
3.Sift the flour,cornflour and baking powder.Gently add sifted ingredients to the mixture.
4.Pour the cake mixture into cake pan.Bake 40 minutes in preheated oven .
5.Turn out the cake immediately on a wire rack and cool. keep covered with plastic wrap in fridge overnight or more days until decoration time.
1 cup Canadian/American strong black coffee. (measuring cup)
3 tablespoons brandy or rum (I used rum)
Preparation:Combine cold coffee with brandy and mix well keep aside.
-1/2 cup 35% whipping cream for decoration on top (whisk with electric whisker to have thicker cream)
1/2 cup sliced almonds
few fresh strawberries sliced to half
1 cup cornflour (cornstarch)
1 cup custard powder
1 cup sugar
4 teaspoons vanilla
3 cups 35% whipping cream
5 cups whole milk 3.25%
60g unsalted butter
4 egg yolks beaten
half of the prepared cooked custard filling (4-1/2 cups custard)
180 g.dark chocolate melted (I use Baker’s unsweetened chocolate)
Frosting and filling:
1.Place cornflour,custard powder and sugar into saucepan,stir until combined.
2.Gradually add milk,stir with whisker until smooth and free of lumps.Add vanilla and liquid cream stir over medium heat until custard boils and thickens.Add butter,simmer for 3 minutes,stirring constantly.Remove pan from heat add beaten egg yolks,mix well.
3.Divide custard mixture into half.Place each in separate bowls,cover with plastic wrap allow to become cold.
4.Meanwhile Place roughly chopped chocolate in heat resistant Pyrex bowl, place over small saucepan simmering water,let the chocolate melt,allow to cool slightly just for a second
5.Add melted chocolate to one half custard mixture, mix well cover both with plastic wrap.
1.Prepare 1 cup strong Canadian/American coffee.
2. Combine slightly cold coffee with sugar,Rum or brandy ,mix and keep aside.
1.Cut sponge cake into four even layers,place first layer of cake onto plate;brush well with coffee liqueur mixture.
2.Spread half of the vanilla custard mixture evenly over cake.
3.Place second layer of cake on top of custard,brush with coffee liqueur mixture spread one third of chocolate custard over cake.
4.Place third layer of cake on top of custard,brush with coffee mixture,spread with remaining half of vanilla custard.
5.Top with fourth layer of cake,brush with coffee mixture,spread remaining chocolate custard over top and side of cake,smooth over and surface with a large spatula .Refrigerate for several hours or overnight.
1.Arrange sliced almonds around the cake.
2.Whisk over high speed the whipping cream.
3.Place the cream in cake icing bag .Pipe a decorative border around top of the cake.
4. Garnish with strawberries .
Cover and Keep in fridge until serving time.