Source:

From the recipe files of Carole Walberg

Serves/Makes:6

Ingredients

• 1 sponge cake (10 inch)--about 3 inches tall
• 3 ounces strong black coffee (or expresso)
• 3 ounces brandy or rum
• 1-1/2 pounds cream cheese or mascarpone --room temperature
• 1-1/2 cups (350 ml) superfine or powdered sugar
• unsweetened cocoa powder

Preparation

• Cut across middle of sponge cake, forming two layers, each about 1 1/2 inches high.
• Blend coffee and brandy.
• Sprinkle enough of mixture over bottom half of cake to flavor it strongly, but don't moisten cake too much or it may collapse on serving.
• Beat cheese and 1 cup (225 ml) sugar until sugar is completely dissolved and cheese is light and spreadable.
• Test for sweetness during beating, adding more sugar if needed.
• Spread cut surface of bottom layer with half of the cheese mixture.
• Replace top layer and top this with remaining cheese mixture.
• Sprinkle top liberally with sifted cocoa.
• Refrigerate cake for at least 2 hours before cutting and serving

Comments

Contributed by Karen (kls949@aol.com)