Recipe by:
Serving Size: 6 Preparation time: 0:00
Categories: Cakes

A measured amount of ingredient – preparation method
——– ———— —————————— –
1 sponge cake (10-12 inch) –
Approximately 3 “tall
3 oz strong black coffee – or
Instant expresso
3 oz brandy or rum
1 1 / 2 pounds cream cheese or mascarpone
Room temperature
1 1 / 2 c Superfine / powdered sugar
Unsweetened cocoa powder

Across the middle of sponge cake forming two layers,
Each about 1 1 / 2 inches
High. A mixture of coffee and brandy.
Sprinkle enough of mixture over bottom half of cake
It tastes strong. The cake is not too wet or it
May collapse on serving. Beat room-temperature cheese
And 1 cup sugar until sugar is completely melted
Cheese is light and spreadable. Test sweetness
During the beating, adding
More sugar if necessary. Spread cut surface of bottom
Layer with half of cheese mixture. Second Change
This upper layer with the rest of cheese mixture.
Sprinkle top liberally with sifted cocoa. Cool
Cake at least 2 hours before cutting and serving.
From: Chef Terry Henderson Olive Garden Restaurant
7700 St. Bathurst, Rich, Ontario

This entry was posted in Olive Garden Recipes and tagged , , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *