3/27/2018

Coffee cake with Espresso and Mascarpone Topping

This is the cake I  decided to make for a get together of the helpers in our Toddlers’ group. It’s just a coffee Victoria sandwich, and I used espresso powder to give it a better coffee flavour.
I now find that buttercream is a bit sweet for me. Guess your tastes change as you get older. I used mascarpone flavoured with espresso.

So it’s the usual mixture - 225g each of butter, caster sugar and sr flour, 1 tspn baking powder, 4 eggs and 2 dspn espresso coffee powder.
Filling and topping : 250g tub of mascarpone, 1 dspn espresso powder, 1 dspn sifted icing sugar


Preheat oven 180C                    Grease and line 2x20cm sandwich tins.


For the cakes - dissolve the coffee powder in the eggs. Put all the ingredients in a bowl of a stand mixer or use an electric hand mixer. Beat together till smooth.
Spoon into the tins and bake for about 25mins. Turn onto a wire rack to cool.

For the icing- beat the mascarpone, icing sugar and coffee powder together till smooth. If it’s thicker than you want, add a little milk.
Sandwich the cakes together with half the mixture then spread the rest over the top.


As it's Easter, I added a few eggs and chicks. I like this topping, and will certainly use it again. As you can see, my cake decorating skills amount to using a knife to make whirls!
I think it's originally a Mary Berry recipe, but as all sandwich cakes have the same proportion of ingredients, it's universal now!









2 comments:

Phil in the Kitchen said...

I definitely agree with you about buttercream. I've definitely become used to much less sweet tastes. Looks like a lovely cake. Have a good Easter.

Snowy said...

Happy Easter to you too, Phil.