Easy sponge cake:
3 c self raising flour
1 c plain flour
2 c caster sugar
1 1/4 c milk
3 tsp vanilla essence
250g fresh ricotta
3 egg yolks
1/3 c caster sugar
2 c strong coffee
1/2 c sweet sherry
Dark chocolate block for grating
Pre heat oven to 140°c
Make sure the eggs and butter are at room temperature – leave out for at least on hour if they are coming from the fridge
Grease a rectangular baking tin and line with baking paper.
Throw all the ingredients into a large bowl and mix together on low for 30 sec
Turn up the speed to high and beat for 2 mins.
Pour into the cake tin and place in the oven on a low shelf.
Cook for 2 1/2 hours or till a skewer comes out clean.
Remove and cool then slice into fingers
Make up your strong coffee and add the sherry to the still hot liquid. This will let the alcohol evaporate while you prepare the rest of the ingredients. Set aside in a large bowl.
Mix the ricotta and mascarpone till completely combined
In another bowl beat together the egg yolks and sugar till light a fluffy.
Add the cheese mixture to the eggs and carefully stir in till just combined.
One at a time, dip the slices of cake into the coffee mixture and line the base of a deep serving dish.
Pour half of the cheese mixture over the dipped sponge and then repeat one more time.
Grate the dark chocolate over the top and place in the fridge for 2 hours.
Beautiful creamy, coffee goodness – enjoy