Tort
Layered sponge cake with vanilla mascarpone cream and a vodka-cognac syrup soak for moisture and flavor.
Product list ingredients
- eggs
- heavy cream
- flour
- granulated sugar
- mascarpone
- vanilla extract
- powdered sugar
- baking powder
- vanilla sugar
- vodka
- cognac
Ingredients
Cake layers:
- •8 eggs
- •240 g granulated sugar
- •240 g all-purpose flour
- •1.5 tsp baking powder
- •1 tsp vanilla extract
- •Pinch of salt
- •120 ml water
- •60 g sugar
- •30 ml vodka
- •30 ml cognac
Filling:
- •500 g mascarpone, chilled
- •600 ml heavy cream (30%+), very cold
- •15 g vanilla sugar
- •80 g powdered sugar (or to taste)
Frosting:
- •Cocoa powder or fruit for decoration (optional)
Directions
Cake layers:
Preheat oven to 175 C. Whip eggs with granulated sugar and a pinch of salt until very light and tripled in volume. Sift flour with baking powder, then fold in gently with vanilla extract to keep as much air as possible.
Transfer batter to a lined cake pan and bake about 30-35 minutes until set and golden. Cool completely.
When fully cooled, cut the sponge horizontally in half using a string/thread (nitka) for a clean and even split.
Make syrup: dissolve sugar in hot water and cool it down. Stir in vodka and cognac. This mixed soak helps keep the sponge from drying out too quickly.
Filling:
Prepare cream: whip very cold heavy cream with vanilla sugar and powdered sugar to medium-firm peaks, then fold in chilled mascarpone until smooth and stable.
Frosting:
Brush the first sponge layer with part of the vodka-cognac syrup (do not flood it, just moisten evenly). Spread half of the cream. Place the second sponge layer, brush with remaining syrup, and cover top and sides with the remaining cream. Decorate as desired and chill before slicing. For clean pieces, chill well and cut with a warm knife.
Photos from the process.
