Prep
1h
Cook
25m
Total
1h 25m
Ingredients
Method
Nutrition
Use a cake strip to create a flat cake. Soak these wilton cake strips in ice water before starting the cake batter. Just before baking, wrap the cake strips around the pan. The cold temperature on the outside of the cake will prevent the edges from baking faster than the center, resulting in an evenly baked flat cake. Separate the eggs with your hands. The best way to separate an egg and ensure the egg yolk doesn't break is to crack the egg into a shallow bowl, then pick up the egg yolk with your hands. The egg white will easily pull away from the yolk, which you can then place into another bowl. Chill the egg yolk-sugar mixture before mixing in the mascarpone. After heating the egg yolk-sugar mixture over a double boiler, stick the bowl in the fridge for about 10 minutes to bring it back to room temperature. This will ensure the mixture stays thick once the mascarpone is mixed in. Do not whip the egg whites until the egg yolk mixture is finished. Whipped egg whites will begin to deflate and dry out if left out for more than a few minutes. To avoid this, wait until after you've mixed the mascarpone into the egg yolk mixture to whip the egg whites. Use a cookie scoop to portion the filing. To add an even amount of filling to each layer, use a cookie scoop. I used a 3 tablespoon scoop and added 5 scoops to each layer. Chill the cake overnight. To allow the rum & coffee to soak into the cake layers, and for the filling to thick up, I recommend chilling the cake overnight. But if you're in a rush, chill it for at least 4 hours.
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Prep
1h
Cook
25m
Total
1h 25m
Ingredients
Method
Nutrition
Use a cake strip to create a flat cake. Soak these wilton cake strips in ice water before starting the cake batter. Just before baking, wrap the cake strips around the pan. The cold temperature on the outside of the cake will prevent the edges from baking faster than the center, resulting in an evenly baked flat cake. Separate the eggs with your hands. The best way to separate an egg and ensure the egg yolk doesn't break is to crack the egg into a shallow bowl, then pick up the egg yolk with your hands. The egg white will easily pull away from the yolk, which you can then place into another bowl. Chill the egg yolk-sugar mixture before mixing in the mascarpone. After heating the egg yolk-sugar mixture over a double boiler, stick the bowl in the fridge for about 10 minutes to bring it back to room temperature. This will ensure the mixture stays thick once the mascarpone is mixed in. Do not whip the egg whites until the egg yolk mixture is finished. Whipped egg whites will begin to deflate and dry out if left out for more than a few minutes. To avoid this, wait until after you've mixed the mascarpone into the egg yolk mixture to whip the egg whites. Use a cookie scoop to portion the filing. To add an even amount of filling to each layer, use a cookie scoop. I used a 3 tablespoon scoop and added 5 scoops to each layer. Chill the cake overnight. To allow the rum & coffee to soak into the cake layers, and for the filling to thick up, I recommend chilling the cake overnight. But if you're in a rush, chill it for at least 4 hours.
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