Source: Ana Maria Kruger. Indianapolis, IN. 1996
Makes 12 servings.
Preparation time: 45 minutes
Tips: Make a large or small cake. See note for filling variation
Ingredients
Preparation
SPONGE: (need TWO for LARGE cake)
4 large eggs, separated
3/4 cup sugar
1 teaspoon vanilla extract
3/4 cup flour
1/4 teaspoon salt
ITALIAN CREAM FILLING:
5 egg whites
3/4 cup sugar
1 teaspoon vanilla
8 ounces unsalted butter (2 sticks), room temperature
1 teaspoon instant coffee
6 tablespoons water
1. Choose size of cake to be made, bake Sponge/s as needed:
Bake (TWO) 9"x13" for a LARGE (5"x13") seven layer cake. Serves 12
Bake (ONE) 9"x13" for a SMALL (4 1/4"x9") five layer cake. Serves 6-8
2.TO MAKE SPONGE/S: one recipe per each 9"x 13"
-Beat egg whites, add sugar and yolks. Add vanilla, salt and flour. Spread in jelly roll mold lined Teflon sheet or wax paper greased and floured. Bake @ 350 F for 12- 15 minutes. Invert immediately into cutting board or plastic/Teflon sheet to cool. Peel Teflon sheet or wax paper. Cool completely. Set aside.
3. TO MAKE SYRUP: for LARGE cake use full syrup recipe. For SMALL cake use 1/2 syrup recipe. Heat coffee to dissolve sugar, add rum or brandy.
4. For LARGE cake, cut each sponge sheet into two pieces lengthwise.
For SMALL cake cut sponge sheet into 3 equal pieces width-length.
5. Place cake pieces on top of Teflon sheets or plastic wrap. Brush 1/2 the syrup over cake layers to moisten evenly. Cake should be totally absorbed with the syrup without falling apart. Carefully turn cake pieces over (use a plastic wrap/ Teflon sheet or plastic tray on top and invert). Brush the remaining syrup until all syrup is absorbed.
6. FOR THE FILLING:
For SMALL cake make 1/2 filling recipe using 3 egg whites.
For LARGE cake use full filling recipe.
-Bring butter at room temperature, quite soft. Using a whisk, cream butter in small bowl until light and fluffy. Set aside.
-Beat egg whites with electric mixer until soft peak form. Gradually beat in 2 tablespoons sugar and continue beating until stiff and glossy.
- Place remaining sugar, vanilla and 5 tablespoons water in small saucepan and bring to boil. Dissolve instant coffee into remaining 1 tablespoon of water. Add to cooking syrup. Boil syrup until temperature registers 240 degrees (soft ball stage) on candy thermometer.
- Pour sugar syrup in slow, steady, stream into beaten whites, beating constantly. Continue beating until meringue is cool. Let meringue cool to room temperature. You may place bowl in cold water to speed the process. Fold in creamed butter. ATTENTION: if meringue still warm the introduction to the butter will make it collapse and get watery. Meringue and butter should be at the same temperature. You may beat slowly using mixer once mixture is well incorporated to restore texture. Do NOT over beat or butter will separate.
7. ASSEMBLY: Alternate layer cake and cream. Repeat, finish with cream. Sprinkle cocoa on top layer, decorate with rosettes of Italian cream topped with chocolate covered coffee beans. Refrigerate.
NOTES : For a lighter filling use ITALIAN MERINGUE instead of ITALIAN CREAM as filling, i.e. eliminate the butter called for or cut amount of butter in 1/2. Italian meringue will not hold well over 24 hrs.
Large cake serves 12, Small cake serves 6-8.
SYRUP:
2 cups brewed espresso coffee
1 cup rum or brandy
8 tablespoons sugar
Mocha Layer Cake
Genoise, coffee syrup and Italian cream
