A new take on an Italian dessert. Living in Oklahoma, it’s hard to find good quality specialty ingredients. Although I can find ladyfingers at my local specialty grocery store, texture wise they favor biscotti more than the light, airy cakey comfort I prefer. Although this one needs a bit of gussying up, most of the work is in the pretty! Give it a try for yourself. It’s simple, easy and a crowd pleasing favorite!
Prep Time: 30 minutes Bake Time: 25-30 minutes Makes: 1 4″ round, 2-layered cake
1 recipe Basic Yellow Cake, prepped per instructions
1 demitasse (4 ounces) of freshly brewed Nespresso (or any freshly brewed strong coffee)
1 recipe Mascarpone Frosting, prepped and chilled per instructions
Cocoa Powder, for dusting
Chocolate Shavings, for decorating
1. Prepare, bake and cool two 4″ round mini basic yellow cakes using the instructions provided on the hyperlink above.
2. Once the cakes have cooled enough to start pulling away from the edges of the pan, flip the cake pans over and gently nudge the cakes onto your work surface. Using a sharp paring knife, trim the cake as follows:
*Trim the top surface, such that the cake lies flat.
*Trip the bottom surface to remove any brown bits. This will help the Nespresso melt into the cake layers.
*Trim the sides to remove any brown bits.
*Repeat with the second cake, ensuring that both cakes are the same size and shape.
4. Repeating step 3, coat the bottom and sides of both cakes with freshly brewed Nespresso. Place both cakes in the refrigerator to chill for at least 15 minutes. (Note: chilling the cakes is preparation for smooth frosting skills!)
5. Frosting Central – prep and chill one batch of Mascarpone Frosting using the hyperlink shown above. Using a spatula, draw a line down the center of the frosting in the bowl giving you two equal batches of frosting. One will be used to skim coat the cakes (I would expect crumbs to appear in this batch since you are coming in direct contact with the cake!) The second batch will be used for the “pretty” layer of frosting and with any luck will be crumb free!
6. Working with your first batch of frosting, dollop a small handful of frosting on top of your first cake and use the frosting to glue the top cake layer to the bottom cake layer. Continue frosting the tops and sides of the cake. Remember! This is just a skim coat, so it doesn’t need to be perfect or pretty (see picture – awfully crumby! Hehe!) Food humor! I crack myself up! Place the cake in the refrigerator to chill for at least 15 minutes.
7. Keep calm and frost on. Clean your spatula and rotate the frosting bowl 180 degrees giving you a fresh, clean batch of frosting to work with. Frost the top and sides of the cake. This is your pretty layer of frosting, so we are hoping for a crumbless presentation!