Mini Mascarpone Layer Cakes
| Ingredients | ||
| 5 | eggs | 5 |
| 140 g | sugar | 2/3 cup |
| 1 pkg | Dr. Oetker Vanilla Sugar | 1 pkg |
| 5 drops | lemon flavour | 5 drops |
| 120 g | all-purpose flour | 1 cup |
| Cream | ||
| 300 g | Mascarpone cheese | 1 1/3 cups |
| 5 | egg yolks | 5 |
| 30 mL | whipping creme | 2 tbsp |
| 30 mL | rum | 2 tbsp |
| 1 pkg | Dr. Oetker Vanilla Sugar | 1 pkg |
| 4 | egg whites | 4 |
| 100 g | icing sugar | 3/4 cup |
| Dipping | ||
| 250 mL | strong black coffee | 1 cup |
| 1 pkg | Dr. Oetker Vanilla Sugar | 1 pkg |
| Dusting | ||
| some cocoa | ||
| Coffee Sauce | ||
| 250 mL | milk | 1 cup |
| 250 mL | whipping creme | 1 cup |
| 120 g | sugar | 2/3 cup |
| 10 mL | instant coffee | 2 tsp |
| 3 | egg yolks | 3 |
| 30 mL | Dr. Oetker Original Vanilla Pudding | 2 tbsp |
Method:
1. Preheat oven to 200°C/400°F. Lightly grease muffin tins.
2. In a mixing bowl, beat eggs, sugar, vanilla sugar and flavouring concentrate until thick and fluffy.
3. Sift flour over egg mixture. Fold in gently but thoroughly.
4. Turn 30 mL of batter into each muffin cup.
5. Bake for 10-20 minutes. Cool in tins. Remove slices. Set aside.
6. In a mixing bowl, beat Mascarpone cheese, egg yolks, whipping cream, rum and vanilla sugar until thick and fluffy.
7. In another bowl, beat egg whites and icing sugar to stiff peaks.
8. Fold beaten egg whites into cheese mixture gently but thoroughly.
9. Combine coffee and vanilla sugar. Dip each slice in the mixture. Pipe cream on the surface of three slices and sandwich together.
10. Dust surface of layer cake with cocoa. Chill for 2-3 hours.
11. In a saucepan, combine milk, whipping cream, sugar, instant coffee, egg yolks and pudding.
12. Bring mixture to a boil, over medium heat, stirring constantly. Let cool. Serve sauce with mini layer cakes.
