Name: Cream cheese layer cake with sweet wine syrup
Yield: 0 serving
Cuisine: Bake
Ingredients: 4.00 eggs extra large, beaten; 160.00 ml castor sugar; 125.00 ml flour cake; 125.00 ml flour self-raising; 250.00 g cottage cheese; 250.00 g mascarpone cheese; 2.00 eggs extra-large, yolks only; 65.00 ml castor sugar; 190.00 ml cream thick; 1.00 orange zest only; 65.00 ml castor sugar; 250.00 ml water; 15.00 ml nescafé instant coffee granules; 80.00 ml wine sweet; 20.00 ml brandy

Recipe Disclaimer

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Ingredients (15)

4.00	eggs — extra large, beaten
160.00 ml	castor sugar
125.00 ml	flour — cake
125.00 ml	flour — self-raising

CREAM CHEESE FILLING

250.00 g	cottage cheese
250.00 g	mascarpone cheese
2.00	eggs — extra-large, yolks only
65.00 ml	castor sugar
190.00 ml	cream — thick
1.00	orange — zest only

SWEET WINE SYRUP

65.00 ml	castor sugar
250.00 ml	water
15.00 ml	nescafé instant coffee granules
80.00 ml	wine — sweet
20.00 ml	brandy

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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.