Very Berry Booz-y Moscato Layered Cake скачать в хорошем качестве

Very Berry Booz-y Moscato Layered Cake

Very Berry Boozy Moscato (Gran Marnier & Malibu)layered cake with fruits & white chocolate ganache & mascarpone filling Italian Buttercream Icing! Sponge Cake (my version) 9 Large eggs room temp 1 1/2 Cups of sugar 2 Cups of Cake flour or if you don't have cake flour remove 3 Tbspns of flour and add 3 Tbspns of corn starch & sift! 1 1/2 Baking powder 2 Tsp Almond extract Wisk the Eggs, sugar, and Almond extract for about 5 minutes or until you see them pale in color and the volume has increased (practically tripled in size. Once the eggs are done add in the dry ingredients sifted twice prior to starting and then sift in 4 parts into the batter, and fold it into the volumized eggs (use a spatula) it takes time but do it in parts so you don't reduce the volume of the eggs. Pour into three 8 or 9 inch pans do not grease the sides of the pan use parchement paper on the bottom of the pan, if you want the cake higher than what is shown just half the recipe and it will make one extra sponge cake. Bake the cakes at 350 F until GOLDEN make sure they are golden, let them cool off completely! Just run your knife around the cake pan when they come out. This will yield a very nice tall layered cake or you can make two cakes just not as tall. Wine - Moscato, Shot of Gran Marnier, Shot of Malibu Fruits - Mango, Raspberries, strawberries, blueberries, kiwi, blackberries. Let the fruits soak over night in the wine. Also use some wine to soak into the sponge cake. Cream filling - 2 cups of heavy cream warmed up enough to melt 10 to 12 oz of white chocolate use a good brand, I used one that had bourbon in it as well! Let it cool and place in the refrigerator to get cold. Once it very nice and cold whip it and then whip in the 8 oz of Mascarpone cheese, add 3 Tbsn of Gran Marnier. Italian buttercream Icing to finish.