Monday, May 14, 2012

Laura's birthday cake

My little daughter turns 15 years old today! Time is flying relentlessly, but it gives us peace of mind when everyday we receive the opportunity to watch how our kids change into beautiful people. 
Laura, my love, you are what I breathe. 
Here's a cake for you.

Cappuccino cake with raspberries and cherries
sponge cake
6 eggs
3/4 cup flour
1/4 cup patato starch
3 tablespoons of cappuccino coffee dissolved in a minimum amount of water
3/4 cup sugar
1/2 teaspoon baking powder
Beat eggs with sugar until they are fluff. Slowly pour flour with baking powder. Bake in a baking tray lined with baking paper for about 35 minutes at 170 degrees
1/2 cup of coffee
1 spoon of sugar
2 spoon of coffee liqueur
1 cup of Mascarpone cheese
2 cups heavy whipped cream
1 tsp. of vanilla extract
3/4 cup of sugar
6 tablespoon spoon cappuccino dissolved in the least amount of water

Whip cream with vanilla sugar and 4 tablespoons of regular sugar. Leave half of the whipped cream for decoration. Whipped cream, sugar, and  mascarpone cheese  should be mixed until smooth,then slowly add  cappuccino. Chill in refrigerator about 1 hour.
Sponge cake should be cut into 2-3 tops. Each top should be soaked in prepared punch, then spread the cream, put the fruit in and cover with another top. Spread cream outside the cake and garnish with whipped cream and fruit. It tastes best when chilled for several hours in the refrigerator