So just as I posted the recipe for Roasted Purple Carrot and Goat Cheese, my friend Sangeeta had just posted her recipe for the Black Carrot Soup with Feta on her blog as well. What a wonderful coincidence.
You see, we've had a glut of purple carrots this year. I mean I've never seen them last this long ever. Strange, but so good no? Therefore how can one resist not making something seasonal and delicious with them?
I roasted these bad boys a lot this winter and then topped the with thyme and goat cheese and ate them as is. Then I made a purple carrot cake, which I'll post later.
Meanwhile the big V-day is making its way towards us and as much as I love strawberries, I've been dying to eat something non-chocolate and non-fruity for a while. The toss up was between caramel and coffee and coffee won hands down, when I saw a cake Chandrima Sarkar had posted.
I used Deeba's foolproof sponge cake recipe - 3 eggs, 1/2 cup sugar. 1/2 cup flour - and made a nice dry sponge and finally used plenty of mascarpone to make a filling and topped it with some coffee whipped cream.
To be honest, this was a simple cake to make on a busy day, since I was able to bake, cool and fill in less than an hour and and a half and let it chill till the night, when we decided to cut and eat.
Oh this cake was delicious, and it totally made my day! I loved the tang from the mascarpone and the booziness from the Kahlua and rum. I loved how nicely the cake soaked up the juices and I love the how beautifully the coffee cream just brought it all together.
This is a must make cake, its stunning, easy and super delicious.
For the cake
1/2 cup sugar
For the mascarpone filling
100 grams mascarpone
50 grams cream
1 tsp instant coffee
1//3 cup icing sugar
1 tsp vanilla extract
a pinch of salt
For the soaking syrup
1/3 cup freshly pressed coffee
1/3 cup rum
1/4 cup Kahlua (optional) or 3 tblsp sugar
For the coffee cream
200 ml whipping cream
1/3 cup icing sugar
a pinch of salt
2 tblsp freshly pressed coffee
1. Start with the cake. Preheat the oven at 180 degree centigrade. Line a 5 inch tin with butter paper.
2. In a large bowl, whisk the egg whites with a pinch of salt until stiff keep aside.
3. In another bowl whisk the egg yolks and sugar until pale and frothy and nearly tripled in size. Fold in the flour.
4. Gently fold in the egg whites. Pour into the prepared tin and bake for 25 minutes or until done. Keep aside till cool.
5. Prepare the syrup by mixing together the coffee, rum and Kahlua or sugar.
6. To make mascarpone filling, whisk together all the ingredients until smooth. Keep aside
7. Make the coffee cream by whipping cream until stiff and add the coffee, icing sugar and salt. Refrigerate until ready to use.
8. To assemble the cake: Cut the cake in half horizontally. Brush one half of the cake with half the syrup. Top with all the mascarpone filling. Top with the other half. Brush with remaining syrup. Now, ice the cake with the coffee cream, covering it completely. Refrigerate for 4 hours until set.