Turn sponge cakes into exciting new treats! Soak in coffee, milk, chocomint, add cream and decorate with chocolate shavings. Further introduce varieties by offering different shapes and sizes. Pack in attractive container to sell as gifts.

Ingredients:

Sponge Cake
300 g Egg Yolk
350 g Granulated White Sugar
(divided into two: batch 1:50 g, batch 2:200 g)
450 g Egg Whites
312 g CONTINENTAL All-Purpose Flour

Coffee Syrup:
1250 g Water (boiling)
18 g Instant Coffee Powder
160 g Coffee Liquor
100 g Granulated White Sugar

Coffee Cream Filling:

6 g Gelatin Powder
360 g Coffee Liquor
120 g Egg Yolks
170 g White Sugar (divided into 2 equal parts)
450 g Whipping Cream, whipped and chilled
450 g Cream Cheese, softened
as desired Whipping Cream
as desired Cocoa Powder

Sponge Cake Preparation:

1. Preheat oven to 350ºF.
2. Line baking sheet with parchment paper then set aside.
3. Using mixer, whisk egg yolks until light in color and fluffy. Add 150 g of granulated white sugar and continue beating until the mixture becomes really thick and ivory in color. The whisk must form a trail of ribbon when lifted from the mixture. If the trail does not easily disappear, set aside.
4. In a separate bowl, whisk egg whites until peaks form.
5. Gradually add remaining 200 g of granulated white sugar while whisking. Continue beating until stiff peaks form. Set aside.
6. Fold in 1/3rds of sieved CONTINENTAL All-Purpose Flour alternating with 1/3rds of the egg white mixture into the egg yolk mixture. Mix until well blended.
7. Full spread batter onto whole baking sheet. Bake at 350ºF for 15-20 minutes or until toothpick inserted in the middle comes out clean.
8. Line another baking sheet with parchment paper then dust it with confectionery sugar.
9. When sponge cake is baked, invert it onto prepared sugar-dusted baking sheet then peel off parchment paper. Invert back immediately then cool completely.
10. Cut into pieces according to desired size.

Coffee Cream Filling:

1. Bloom in gelatin powder in coffee liquor for 5 minutes. Warm it over low fire until gelatin is fully melted. Set aside until cool.
2. Beat egg yolks over a double broiler until warm. Whisk vigorously to prevent eggs from over cooking. Transfer in a mixing bowl then beat in a mixer with a paddle attachment at medium speed until light and fluffy. Add 85 grams of granulated white sugar and continue to beat until ribbon stage is achieved.
3. Pour cooled gelatin mixture into egg yolk mixture.
4. In a separate mixing bowl, beat the cream cheese with a paddle attachment until smooth and creamy. Add remaining 85 grams sugar and continue to beat until light. Fold the egg yolk mixture into the cream cheese.
5. Fold whipping cream into the cream cheese mixture.

Assembly:

1. Brush one side of the sponge cake with coffee syrup.
2. Spread coffee cream filling then top with another layer of sponge brushed with coffee syrup. Repeat the layers until desired height.
3. Cut into single serve pieces using 2” x 2” square cutter.
4. Finish each piece with piped whipped cream then dust top with cocoa powder. Add chocolate shavings for décor.

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