Coffee Traybake with Mascarpone Frosting.

Coffee Traybake with Mascarpone Frosting.

Delicious and moist. The mascarpone frosting was a real hit.

Equipment:

20x30cm deep oven tray lined with grease proof paper.

Preparation.

-4tsp coffee granules diluted in 1/2 cup hot water. Leave to cool.

                 For the sponge.

Use an electric mixer to beat,

-250g self raising flour,

-1tsp baking powder,

-250g caster sugar,

-4 eggs,

-250g butter, at room temperature,

-1/2 of the diluted coffee,

-pinch of salt.

Beat to incorporate the ingredients.

Spoon into the prepared tin.

Bake 20-25 minutes.

Cool completely in tin.

                 Mascarpone cream.

Use an electric mixer, beat,

-250g mascarpone, with

-200ml single cream,

-reserved coffee,

-1tsp vanilla bean paste.

Whisk to combine.

                Almond crunch.

In a small frying pan,dry roast

-35g whole almonds.

Place on a foiled baking tray.

In a small saucepan, put in,

-100g caster sugar,

-4tbsp water.

Cook on low heat until the sugar has dissolved. Turn the heat up and cook without stirring until the syrup has turned golden brown.

Pour the syrup over the almonds, leave aside for 30 minutes to solidify.

Once ready, chop into rough chunks.

                To serve.

Place the cake on to a serving plate.

Spoon on the mascarpone cream. Spread evenly.

Slice into 16 portions.

Top with almond crunch.