To make the caramelized fruit, melt butter in a frying pan over medium heat. Stir in sugar, orange juice and cinnamon. Bring to a boil, stirring, then reduce heat and simmer for 2-3 mins, until thickened slightly. Add fruit and cook for 2-3 mins, until tender and caramelized.
Heat a frying pan over medium heat and lightly coat with oil. Cook cake pieces for 30 seconds. Drizzle with Amaretto, if using, and top with caramelized fruit. Serve with mascarpone and almonds.
Place the sponge cake on a cake plate. Whip the heavy cream and vanilla extract until it forms stiff peaks. Spread over sponge cake. Mix the jelly with the strawberries then pile on top of the whipped cream. Sprinkle the toasted sliced almonds around the edge of the cake. Dust with powdered sugar.
8-inch sponge tins, lightly greased and lined with parchment paper
Grease and line an 8 inch square cake pan with parchment paper. Line pan with chocolate sponge cake, trimming cake to fit pan, if necessary. Spread mousse over top and sprinkle with chocolate curls. Cover and chill for 3 hours, or until set.
Meanwhile, for coffee custard, combine coffee, vanilla custard, milk and powdered sugar. Microwave on High for 1 min, or until warm.
Remove cake from pan and cut into pieces. Serve with coffee custard.
inch round cake pans. Line the bottoms with parchment or
For the Sponge Cake:
1. Preheat oven to
4 cup sugar together with egg yolks.
Sift
SPONGE CAKE: Sift the all-purpose flour,
Beat mascarpone cheese, cream, confectioners' sugar, coffee liqueur, instant coffee, and vanilla extract together in a bowl using an electric mixer until stiff peaks form.
Cut sponge cake in half horizontally, creating a top and bottom layer. Spread cream mixture on bottom layer and replace top half of cake; refrigerate for 1 hour. Dust top of cake with cocoa powder.
Slice sponge cake (homemade or store bought) in half.
Layer with fresh berries and 1/2 of the lite Cool Whip.
Place remaining berries on top and add remaining Cool Whip over berries.
Pour any juice you might have left over the top.
Let cool in refrigerator about 20 minutes.
You may use other fruits in place of strawberries.
Drizzle vanilla syrup over top of sponge cake. Let soak for 5 to 10 minutes.
Arrange blueberries on top of cake, then place strawberries on top of the blueberries. Finish by generously spreading whipped topping over the fruit.
Serve immediately, or if you prefer, chill in the refrigerator (no more than 2 to 3 hours), until ready to eat.
nd vermouth, set aside.
Cake; beat the eggs for 2
Italian Sponge Cake (Pan di Spagna):
od processor, along with 1 tablespoon of the cake flour, and process
ine 2 - 7 inch cake pans with parchment paper.
Whip egg
-inch round cake pan.
For the sponge cake, beat eggs and
inch loaf pan with plastic wrap. Cut sponge into 4 horizontal
(8 inch) cake pans and dust with flour.
In a
pring form cake tin, cut out the centre of the sponge/flan
Peel apples, leaving stems intact.
Combine