YOU WILL NEED:
- One 9-inch sponge cake or Genoise
- Sweetened Espresso (at right)
- Mascarpone Mousse (at right)
- 3/4 cup sliced almonds, gently toasted
- 2 T Dutch process cocoa
- 1 cup whipped cream for final frosting (1 cup heavy cream whipped with 1 T powdered sugar and 1 t vanilla extract)
If necessary, level the top of each layer of cake.
Place one layer on a serving plate or cake circle. Generously soak with one-third of the sweetened espresso. Top with 1 generous cup of the mousse and spread evenly. Repeat, being carful to stack the other cake layers evenly so the cake is not lopsided. Use nearly all the cream between the middle cake layers, reserving a little less than a cup for the crumb coat.
When you have soaked the top layer, smooth a very thin but even layer of mousse all over the cake (this is the CRUMB COAT) and then transfer the cake to the fridge for 20-30 minutes.
Make your whipped cream frosting (1 cup heavy cream whipped with 1 T powdered sugar and 1 t vanilla extract). Remove the cake from the fridge and frost.
Use a mesh strainer or tea immerser to dust the top with unsweetened cocoa powder. Press cooled almonds onto sides. Refrigerate until ready to serve.Sweetened Espresso
3/4 cup water
1 1/4 cup sugar
1/4 cup prepared espresso or coffee
1/4 cup dark rum
Combine water, sugar and espresso in a small saucepan and bring to a boil. Reduce heat and simmer 2-3 minutes, or until sugar is dissolved. Stir in rum and keep warm.
Makes enough to fill one 9-inch, three layer cake
8 ounces mascarpone
1 1/2 cups heavy cream
2-3 T powdered sugar
1 t vanilla extract2 T dark rum
Measure all the ingredients into a mixing bowl (or bowl of a stand mixer) and whisk with an electric mixer for about 5 minutes, until thick and fluffy. Reserve, covered, in the fridge until ready to use.