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September
24
2006

CAPPUCCINO SLICE

[FC SUPERB SLICES P42] 

1/3 CUP [40g] SELF RAISING FLOUR

¼ CUP [30g] PLAIN FLOUR

1 TABLESPOON COCOA POWDER

¼ CUP [60g] CASTER SUGAR

1 EGG [lightly beaten]

1 TEASPOON VANILLA ESSENCE

65g BUTTER [melted]

¼ CUP [60ml] MILK

CAPPUCCINO FILLING

350g CREAM CHEESE

100g MASCARPONE CHEESE

1/3 CUP SOUR CREAM

1/3 CUP [90g] CASTER SUGAR

3 EGGS [lightly beaten]

1 TABLESPOON COFFEE POWDER

50g DARK CHOCOLATE [grated]

PREHEAT OVEN TO MODERATE [180C]. LINE A LIGHTLY GREASED, 19cm [8 inch] SQUARE CAKE TIN WITH BAKING PAPER, OVERHANGING TWO OPPOSITE SIDES.

SIFT THE FLOURS & COCOA INTO A BOWL, STIR IN THE SUGAR & MAKE A WELL IN THE CENTRE. COMBINE THE EGG, VANILLA, BUTTER & MILK & STIR INTO THE WELL UNTIL JUST COMBINED. SPOON INTO THE TIN & BAKE FOR 10 TO 15 MINUTES THEN COOL COMPLETELY. REDUCE THE OVEN TO 160C.

BEAT THE CREAM CHEESE, MASCARPONE & SOUR CREAM WITH ELECTRIC BEATERS FOR 3 MINUTES, OR UNTIL SMOOTH. ADD THE SUGAR GRADUALLY & BEAT FOR 3 MINUTES MORE. ADD THE EGGS GRADUALLY BEATING WELL AFTER EACH ADDITION.

DISSOLVE THE COFFEE IN A LITTLE WARM WATER, BEAT INTO THE FILLING & POUR OVER THE BASE. BAKE FOR 30 TO 35 MINUTES, OR UNTIL SET. LEAVE IN THE TIN TO COOL COMPLETELY. DECORATE WITH GRATED CHOCOLATE TO SERVE.

Damian Slices , trackback 383 views

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