Here is a very easy recipe for an ultra-moist cake. An incredibly light sponge cake flavored with almond powder, soaked in coffee, with a creamy touch of mascarpone.
For the sponge cake: Separate the egg whites from the yolks and whip the whites until stiff peaks form. Mix the yolks with the remaining ingredients, then fold in the whipped whites. Pour into a mold and bake in the oven at 180°C for 20 minutes. Let cool outside the oven.
For the mousse: Separate the egg whites from the yolks and beat the whites until stiff. Mix the yolks with everything else, then fold in the beaten egg whites.
To finish, soak the sponge cake with coffee, then cover with the mousse. Sprinkle with cocoa powder and place in the refrigerator for about 4 hours. Enjoy!
0 servings
6
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