Olive Garden Tomato/basil Crostini
INGREDIENTS:
1 Sponge cake; (10 to 12 1 1/2 lb Cream cheese or mascarpone
-- inch about 3" tall) -- room temperature
3 oz Strong black coffee; or 1 1/2 c Superfine/powdered sugar
Instant espresso Unsweetened cocoa powder
3 oz Brandy or rum
1 Sponge cake; (10 to 12 1 1/2 lb Cream cheese or mascarpone
-- inch about 3" tall) -- room temperature
3 oz Strong black coffee; or 1 1/2 c Superfine/powdered sugar
Instant espresso Unsweetened cocoa powder
3 oz Brandy or rum
Cut across middle of sponge cake forming two layers, each about 1 1/2 inches high. Blend coffee and brandy.
Sprinkle enough of mixture over bottom half of cake to flavor it strongly. Don't moisten cake too much or it may collapse on serving. Beat room-temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and spreadable. test for sweetness during beating, adding more sugar if needed. Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and top this with remaining cheese mixture. Sprinkle top liberally with sifted cocoa.
Refrigerate cake for at least 2 hours before cutting and serving.
Sprinkle enough of mixture over bottom half of cake to flavor it strongly. Don't moisten cake too much or it may collapse on serving. Beat room-temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and spreadable. test for sweetness during beating, adding more sugar if needed. Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and top this with remaining cheese mixture. Sprinkle top liberally with sifted cocoa.
Refrigerate cake for at least 2 hours before cutting and serving.