ingredients
serves 8
1/4 cup butter, melted, plus extra to grease
1 1/4 cups All purpose flour, plus extra to dust
4 large eggs, separated
1/2 cup golden superfine sugar
1 tbsp rich coffee granules, dissolved in 2 tsp boiling water
HAZELNUT PRALINE
3/8 cup whole blanched filberts
5/8 cup white superfine sugar
FILLING
2 cups mascarpone
2 cups golden Confectioner’s sugar, sifted
2 tbsp rich coffee granules dissolved in 1 tbsp boiling water
method
1. Grease two loose-based 7 inch sandwich tins with butter. Dust the tins lightly with flour and tip out excess.
2. Whisk the egg whites in a large bowl (using a freestanding electric mixer if you have one) until soft peaks form. Add 1 egg yolk and carefully whisk in; repeat with the other 3 yolks. Whisk in the sugar, 1 tbsp at a time, and continue to whisk until the mixture is thick enough to leave a trail when the beaters are lifted.
3. Sift half of the flour over the mixture and carefully fold in, using a large metal spoon. Mix the dissolved coffee with the melted butter and pour around the edge of the mixture. Sift in the remaining flour and gradually fold in.
4. Divide the mixture between the tins and bake at 190°C (170°C fan oven) for 25 minutes until risen and firm to the touch. Ease a small palette knife round the side of each sponge, then turn out on to wire racks and leave to cool.
5. Meanwhile, make the hazelnut praline. Scatter the filberts on a baking sheet lined with baking parchment. Melt the sugar in a heavy-based pan over a low heat, shaking the pan once or twice to help the sugar melt evenly, then increase the heat to medium and cook until it forms a dark golden brown caramel. Immediately pour the hot caramel over the nuts. Leave to cool and harden.
6. To make the filling, whisk the mascarpone, Confectioner’s sugar and dissolved coffee together in a large bowl until smooth.
7. Slice each cake in half horizontally to give 4 layers. Put one cake layer on a plate and spread with a quarter of the filling. Continue layering to sandwich the whole cake together, finishing with a topping of mascarpone icing.
8. Break up the praline and put between sheets of greaseproof paper. With a rolling pin, smash into small pieces. Use to decorate the top of the cake.
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