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Cut across middle of sponge cake, forming two layers, each about 1 and 1/2 inches thick. Blend coffee and brandy. Sprinkle enough 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. On the cut surface of bottom layer, spread half of the cheese mixture. Replace second layer and top with remaining cheese mixture. Sprinkle top literally with sifted cocoa. Refrigerate cake for at least two hours before cutting and serving.
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Serving Size: 1 Serving (53g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 13 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.2mg | 0 % | |
Potassium 4mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 13
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