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CAPPUCCINO CAPRICE

Ingredients:

Cake

6 pc MAGNOLIA BROWN EGGS
1 cup sugar
1/2 cup MAGNOLIA ALL PURPOSE FLOUR
1/2 cup cocoa powder
1 tsp vanilla
3 tbsp MAGNOLIA GOLD BUTTER, melted

Filling

1/2 cup MAGNOLIA ALL-PURPOSE CREAM
1 (225 grams) pack MAGNOLIA CREAM CHEESE, softened
1/4 cup
1 tbsp MAGNOLIA FULL CREAM MILK
1/2 tsp vanilla
120 grams semi-sweet chocolate, grated, melted then cooled

Espresso Butter Cream

1/4 cup water
1 cup sugar
7 pc MAGNOLIA BROWN EGGS, egg yolks only
1-1/2 tbsp MAGNOLIA GOLD BUTTER
1 tbsp instant espresso coffee

Caramel Topping

2 cups sugar
1/2 cup water
1/2 cup corn syrup
1-1/2 tbsp baking soda
1/2 cup coffee bean candies (optional)

Procedure:

  1. Preheat oven to 350°F. Line two 9" round pans with wax paper. Heavily grease a jelly roll pan. Set aside.
  2. Beat eggs until lemon-colored and fluffy. Add sugar gradually and continue beating until very light.
  3. In a separate bowl, sift together flour and cocoa powder and fold into egg mixture. Fold in vanilla and butter. Pour into prepared pans.
  4. Bake for 15 to 20 minutes or until done. Cool.
  5. Filling: Whip cream until stiff. Set aside.
  6. In a separate bowl, beat cream cheese until smooth. Add confectioner's sugar. Continue beating and gradually add milk and vanilla. Stir in melted chocolate. Fold in whipped cream. Set aside.
  7. Buttercream frosting: Boil water and sugar. Cook until a string is formed when back of spoon is lifted from the syrup. In a separate bowl, beat egg yolks until lemon colored. Add sugar syrup gradually. Continue beating until thick. Put this bowl in a bigger bowl with ice water to cool egg yolk mixture.
  8. In another bowl, cream butter until light and fluffy. Add coffee. Continue beating and gradually add the cooled egg yolk mixture. Beat until well blended.
  9. For the topping, boil sugar, water and syrup. Stir once and let boil until it reaches the crack stage or 300°F. Remove from heat.
  10. Add baking soda and beat with a rotary mixer. Pour into a heavily greased pan and let it cool. Break into pieces.
  11. To assemble, place one layer of cake on a serving plate. Spread cream cheese filling. Repeat procedure. Frost sides of the cake with espresso buttercream. Decorate with caramel and coffee bean candies.
Makes 10 to 12 servings.
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