Cream cheese layer cake with sweet wine syrup

Recipe from: 10/15/1998 12:00:00 AM
Ingredients 17
Servings 0
Time

Ingredients

  • 4
    extra-;large eggs, beaten
  • 160
    ml
    castor sugar
  • 125
    ml
    cake flour
  • 125
    ml
    self-;raising flour
  • CREAM CHEESE FILLING
  • 250
    g
    creamed cottage cheese.
  • 250
    g
    mascarpone cheese
  • 2
    extra-;large egg yolks
  • 65
    ml
    castor sugar
  • 190
    ml
    thick cream
  • 1
    orange, grated rind
  • SWEET WINE SYRUP
  • 65
    ml
    castor sugar
  • 250
    ml
    water
  • 15
    ml
    instant Nescafé coffee powder
  • 80
    ml
    sweet wine
  • 20
    ml
    brandy
 

Method

 
Preheat the oven to 180 °C and spray a 20 cm square cake tin with non-stick spray. Beat the eggs and sugar together for about seven minutes until thick and creamy. Sift the dry ingredients over the egg mixture and fold in gently with a metal spoon. Turn the batter into the prepared cake tin and bake for about 25 to 30 minutes until the cake feels springy to the touch and a testing skewer comes out clean. Turn out onto a wire rack and cool to room temperature. Mix all filling ingredients in a mixing bowl and beat until stiff peaks are formed, taking care not to overbeat. Heat the sugar and water for the syrup over low heat, stirring until the sugar has dissolved. Stir in the coffee powder, sweet wine and brandy, stirring until heated through. Carefully slice the cake into three horizontal layers. Drizzle a third of the syrup over one layer and place it on a serving platter. Cover with half the filling and place a second cake layer on top. Repeat with a third of the syrup. Cover with the remaining filling and place the last cake layer on top. Drizzle over the remaining syrup, cover and chill for a few hours until firm. Dust with a little cocoa just before serving. Makes a medium cake.
 

Read more on: bake  |  dairy
 

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