LADYFINGER CAKE
2 2/3 cups cake flour
2 2/3 cups confectioners' sugar
4 California Fresh Eggs
OR
7 ounces liquid or frozen whole egg product
16 large California Fresh Eggs, separated
OR
11 1/2 ounces liquid or frozen egg yolks
AND
18 1/2 ounces liquid or frozen egg whites
1 cup Kahlúa or coffee liqueur
FILLING
1 1/2 pounds cream cheese
OR
1 1/2 pounds Marscapone
1 1/2 cups granulated sugar
3/4 cup Marsala wine
9 large California Fresh Eggs
OR
6 1/2 ounces liquid or frozen egg yolks
Servings: 16
1. FOR LADYFINGER CAKE: Beat egg whites until soft peaks form.
2. Fold in confectioners' sugar and then beat until mixture is stiff.
3. Beat egg yolks with whole eggs until thick and lemon colored.
4. Fold yolks into white mixture.
5. Fold flour into white/yolk mixture.
6. Spread thinly (about 1/4-inch deep) over the surface of a well greased full size sheet pan.
7. Bake at 375 degrees F. for 12-14 minutes or until surface is lightly browned.
8. Turn out of pan and allow to cool.
9. Cut into even quarters. Brush with coffee liqueur just before assembling.
10. FOR FILLING: Whip egg yolks, sugar and Marsala wine until fluffy.
11. Add cream cheese or Mascarpone in small pieces, beating continuously until mixture is thick and smooth.
12. Chill until consistency of icing.
13. ASSEMBLY: Spread cheese mixture about 1/4 inch thick over surface of first cake layer.
14. Add second layer and spread cheese. Continue three times until the cake is four layers high ending with a cake layer.
15. Glaze with dark chocolate or sift dark cocoa powder over the top.
16. Cut into portions. KEEP REFRIGERATED AT ALL TIMES.
2 2/3 cups cake flour
2 2/3 cups confectioners' sugar
4 California Fresh Eggs
OR
7 ounces liquid or frozen whole egg product
16 large California Fresh Eggs, separated
OR
11 1/2 ounces liquid or frozen egg yolks
AND
18 1/2 ounces liquid or frozen egg whites
1 cup Kahlúa or coffee liqueur
FILLING
1 1/2 pounds cream cheese
OR
1 1/2 pounds Marscapone
1 1/2 cups granulated sugar
3/4 cup Marsala wine
9 large California Fresh Eggs
OR
6 1/2 ounces liquid or frozen egg yolks
Servings: 16
1. FOR LADYFINGER CAKE: Beat egg whites until soft peaks form.
2. Fold in confectioners' sugar and then beat until mixture is stiff.
3. Beat egg yolks with whole eggs until thick and lemon colored.
4. Fold yolks into white mixture.
5. Fold flour into white/yolk mixture.
6. Spread thinly (about 1/4-inch deep) over the surface of a well greased full size sheet pan.
7. Bake at 375 degrees F. for 12-14 minutes or until surface is lightly browned.
8. Turn out of pan and allow to cool.
9. Cut into even quarters. Brush with coffee liqueur just before assembling.
10. FOR FILLING: Whip egg yolks, sugar and Marsala wine until fluffy.
11. Add cream cheese or Mascarpone in small pieces, beating continuously until mixture is thick and smooth.
12. Chill until consistency of icing.
13. ASSEMBLY: Spread cheese mixture about 1/4 inch thick over surface of first cake layer.
14. Add second layer and spread cheese. Continue three times until the cake is four layers high ending with a cake layer.
15. Glaze with dark chocolate or sift dark cocoa powder over the top.
16. Cut into portions. KEEP REFRIGERATED AT ALL TIMES.
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