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1
To make the spongecake: Add sugar to the eggs, and whip until the batter becomes thick and white.
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2
Sift the dry ingredients, then briskly fold into the batter with a cutting motion.
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3
Fold in the melted butter.
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4
Then add the liqueur (optional).
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5
Pour into a cake pan and bake for 15 minutes in a preheated oven at 170C.
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6
* I use a cake pan for swiss rolls.
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7
After it's done baking, let it cool, then cut into sections that fit your poundcake mold (I used a poundcake mold and glass cups).
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8
* To make mini servings, I shredded the cake into small pieces and put them into glass cups.
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9
To make the filling: Add sugar to the marscapone brought to room temperature, then whisk until smooth.
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10
Mix in the egg yolks, one at a time.
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11
Add the liqueur (optional).
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12
Whip the heavy cream to a thin yoghurt-like consistency, then add to the filling mixture.
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13
To make the syrup: Put the sugar and espresso (and liqueur, if desired) into a heat-resistant dish, then microwave to dissolve the sugar.
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14
Layer the bottom of the mold with the spongecake.
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15
After it cools, brush a generous amount of the syrup onto the bottom spongecake layer.
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16
* Do not brush on the syrup, but allow it to fully soak.
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17
Pour in the filling and spread evenly, add another layer of spongecake, then brush on syrup as in Step 11.
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18
Pour another layer of filling on top.
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19
Using a strainer, sprinkle a generous amount of cocoa powder, and it's done.
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20
It will be soft, so chill it in the refrigerator to set, then serve!
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21
Here it is filled in glass cups.
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22
Tear the sponge cake into small piece, soak in the syrup, then pack them.
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23
These are prepared just like my husband likes it--with tons of filling!
