RECIPE

Ingredients:

    •      3/4 cup almond paste

    •      3/4 cup granulated white sugar

    •      3 eggs at room temperature 

    •      1 stick softened butter

    •      2 tsp. vanilla

    •      ½ tsp. baking powder

    •      ½ cup flour 

Mascarpone Icing:

    •    8 oz. Mascarpone Cheese

    •    ½ cup confectioner's sugar

Assembly Ingredients:

   •    1 tsp. espresso

   •    2 tsp. coco powder

Directions:

• Preheat oven to 350
• Prepare 2 or 3 4-inch cake pans by spraying with canola oil.  
• In a large mixing bowl, combine almond paste with sugar until forms a grainy paste.
• In the following order, gradually mix in vanilla, baking powder, butter & eggs until smooth.
• Add flour mixture.
• Pour batter into prepared pans and bake for 30 minutes.    
• While cake is baking, combine Mascarpone Cheese and sugar until thick and fluffy. 
• Allow cake to cool for 15 minutes and then remove from pan. 
• Once the cakes have cooled, “brush” them: drizzle espresso over each cake, so the top is wet, but not soggy.
•  Spread Mascarpone Icing in between each layer and sprinkle with coco powder
• Spread Mascarpone Icing around the cake layers.
• Apply #ChefanieSheet & enjoy!

    20 minutes active time, 1 hour total time. Serves 6.

    Note: This cake batter is enough for 3 4-inch cake pans.