INGREDIENTS (serves 8):
  • Flour 10.5oz (300g.);
  • Sugar 10.5oz (300g.);
  • Milk 3.5 (100ml.);
  • 5 eggs;
  • Juice of 1 lemon;
  • Baking powder 1tbsp.;
  • Mascarpone 7oz (200g);
  • 4 eggs;
  • Sugar 7oz (200g);
  • Rum 0.4cup(100ml);
  • Black coffee 3cup (700ml);
  • Cacao powder 4tbsp;
  1. Preheat the oven to 180°C;
  2. Beat the egg whites with 150 grams of sugar. Whisk the egg yolks with the remaining sugar until soft and smooth. Carefully add to the beaten egg whites. Then add the lemon juice, milk and flour mixed with baking powder;
  3. Line a baking sheet with parchment paper and pour the batter into it. Bake for 30 minutes or until lightly browned;
  1. Whisk the egg yolks with the sugar until white, add the rum and the mascarpone. Mix well;
  2. Whip the egg whites into the perfect airy foam and stir gently into the cream;
  3. Pour the coffee into a deep and wide bowl;
  4. Line a spring form pan with parchment paper;
  5. Remove the cake from the oven, allow to cool and cut into finger-sized pieces;
  6. Deep each piece into the coffee and lay in a circle in the prepared spring form pan until you reach the center;
  7. Once you finished the first layer, cover it with the cream. Add one more layer of cake and cover it with the remaining cream;
  8. Sprinkle the top layer with the cacao powder and refrigerate for a couple of hours


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