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Coffee Chocolate Mascarpone Layered Cake

Notes: 

Coffee Sponge Cakes {make 2 X 4 egg sponges, the quantities below are for 1 sponge only. Double them}

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Ingredients: 

Coffee Sponge Cakes {make 2 X 4 egg sponges, the quantities below are for 1 sponge only. Double them}
4 eggs
100 gm granulated sugar
1 tsp vanilla extract
1 tsp coffee extract
1 tbsp instant coffee powder
100 gm plain flour
3/4 tsp baking powder
Pinch salt
Coffee syrup
100 gm sugar
100 ml water
1 tbsp instant coffee

Mocha Pastry Crème
100 gm dark chocolate
100 gm sugar
2 egg yolks
1 tsp vanilla bean powder
300 ml low fat milk {divided 200+100 ml}
1 tbsp corn flour

Filling
1 portion mocha pastry cream {as above}
100 gm whipping cream, chilled
1 tsp gelatin (If you using light cream, you need to add 1 tbsp gelatin)
1 tbsp Rum (optional)

Coffee Mascarpone Frosting
250 gm Mascarpone {made from 400 gm low fat cream; recipe here}
100 ml low fat cream, chilled
25 gm icing sugar
1 tbsp instant coffee
1 tbsp Rum (optional)

Dark Chocolate Glaze
100 gm dark chocolate
50 gm unsalted butter
1 tbsp honey

To garnish
Dark chocolate flakes, cocoa nibs, cocoa


 

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