Anisette-Mascarpone Cake - cooking recipe

Ingredients

CAKE
3 eggs
1 cup sugar
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 cup milk
TOPPING
4 egg yolks
1/2 cup sugar
1 lb mascarpone cheese
1/4 cup sambuca or 1/4 cup other anisette
FINISH
1/2 cup sugar
1/2 cup water
2 tablespoons sambuca or 2 tablespoons other anisette
2 tablespoons semisweet chocolate, grated

Preparation

MAKE THE CAKE: Preheat oven to 350*F.
Line a 13x9\" baking pan with parchment paper; set aside.
Whip the eggs and sugar together until light and fluffy using an electric mixer on medium-high speed.
With the mixer running, drizzle in the vegetable oil, then the vanilla.
Sift the flour and baking powder together; add to the egg mixture alternately with the milk, mixing after each addition, just until combined.
Pour the batter into the prepared pan; bake until firm and springy to the touch, and a toothpick tests out clean, 35-40 minutes.
Cool cake in the pan on a wire rack.
MEANWHILE, MAKE THE TOPPING: Whip the egg yolks and sugar until light and fluffy and the sugar is almost dissolved.
Add the mascarpone cheese and Sambucca; whip just until stiff and frosting-like, being careful not to overmix.
(Overmixing may cause the mascarpone to separate.) Chill until ready to use.
MAKE THE ANISETTE SYRUP: Bring the sugar and water to a boil in a small saucepan over medium-high heat.
Remove pan from heat and add the Sambucca; set aside to cool slightly.
Invert the cake; peel off the parchment paper.
Brush the surface of the cake with the syrup until it is all absorbed.
Cover with the mascarpone topping, using all the cream.
Chill, lightly covered, at least 2 hours.
When ready to serve, sprinkle with the grated chocolate, cut into squares, and serve cold.