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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. sponge cake: Preheat oven to 350 degrees. | 2. grease and lightly flour a 9*13 inch sheet tray. | 3. heat milk and butter until the butter melts. | 4. stir the flour and baking powder together. | 5. put the eggs, sugar, and yolks, in a bowl and set over a hot water bath, whisking until the egg mixture triples in size. | 6. fold in the flour mixture and the milk. | 7. pour into prepared pan. | 8. bake 10-15 minutes or until done. | 9. Mascarpone cream: Combine the espresso, water and the Grand Marnier, set aside. | 10. combine the mascarpone and the rum in a large bowl, beat until smooth. | 11. In a medium bowl, beat the egg yolks, and 3 Tbsps of the sugar together until smooth. | 12. set over a hot water bath and beat for 3 minutes until light and foamy. | 13. remove from heat, and without waiting beat this mixture into the mascarpone mixture. | 14. set aside. | 15. whip the cream until the cream holds a firm shape. | 16. fold in vanilla. | 17. in two samll additions, fold about 1/3 of the mascarpone mixture into the whipped cream. | 18. then fold the whipped cream into the remaining mascarpone mixture. | 19. Set aside. | 20. beat the egg whites and salt on medium until foamy. | 21. Increase the speed and add the remaining 3 Tbsps sugar,beat until glossy not dry. | 22. assembly: cut the sponge cake in half crosswise. | 23. place in a pan large enough to fit the halved sponge cake snugly. | 24. moisten the cake with half of the espresso mixture. | 25. top with half of the mascarpone mixture, spreading evenly. | 26. sprinkle generously with cocoa powder, and podwered sugar. | 27. top with other half of sponge cake layer. | 28. moisten with remaining mascarpone mixture, spreading evenly. | 29. sprinkle generously with cocoa powder and powdered sugar. | 30. Refrigerate, uncovered for two hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
butter	2	teaspoons		57.0	2.6189999999999998	1.781	4.8
flour	1 1/4	cups		722.85	158.2567	11.7512	2.8045
egg	3			214.5	1.08	18.84	14.265
sugar	1 1/4	cups		1007.475	251.995	0.0	0.0
egg yolk	3			164.22	1.8309	8.0886	13.5354
espresso	10	tablespoons	brewed	-	-	-	-
hot water	10	tablespoons		0.0	0.0	0.0	0.0
grand marnier	3	tablespoons		-	-	-	-
mascarpone cheese	1	cup		-	-	-	-
rum	2	tablespoons		-	-	-	-
egg	3		seperated	214.5	1.08	18.84	14.265
sugar	6	tablespoons		1007.475	251.995	0.0	0.0
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
vanilla	1/4	teaspoon		3.0239999999999996	0.1328	0.0006	0.0006
salt	1	pinch		-	-	-	-
cocoa powder				-	-	-	-
sugar			powdered	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.