Tia Maria and Mascarpone Layer Cake

Tia Maria And Mascarpone Layer Cake

Ingredients:

For the cake

• 200g caster sugar
• 200g softened butter
• 4 eggs
• 200g self-raising flour
• 1 tsp baking powder

For the syrup:

• 85g caster sugar
• 50ml Tia Maria

For the filling:

• 284ml tub double cream
• 250g tub mascarpone
• 3 tbsp caster sugar
• cocoa powder for dusting

Method:

1. Heat oven to 190c/fan 170c/gas 5. Butter 2 x 20cm sandwich tins and line each with a circle of baking parchment.
2. Cream together the butter and the sugar. Add the eggs and keep beating until light and fluffy. Sieve in the flour and the baking powder and mix in gently until the flour is just combined - don’t beat too hard at this point or the cake will be tough. Bake for about 20 minutes, then turn out on a wire rack to cool.
3. In a small pan, heat the sugar, 2 tbsp water and Tia Maria together until the sugar has dissolved. Cut each cake in half and brush the syrup all over all four pieces of cake with a pastry brush.
4. For the filling, whip the cream until it forms soft peaks. Beat the mascarpone and caster sugar in a large bowl to loosen, then fold in the cream and mix together until smooth.
5. Spoon a third of the cream mixture over one of the cake halves. Sieve some cocoa powder onto the mascarpone layer, then sandwich another half on top. Repeat this twice more and then lay the final cake half on top. Sprinkle the top with cocoa powder then refrigerate until needed.

This recipe was adapted from BBC Good Food