Anisette-mascarpone Cake

Total Time: 3 hrs 40 mins Preparation Time: 3 hrs Cook Time: 40 mins

Ingredients

• Servings: 12
• 3 eggs
• 1 cup sugar
• 1/2 cup vegetable oil
• 1/2 teaspoon vanilla extract
• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 cup milk
• 4 egg yolks
• 1/2 cup sugar
• 1 lb mascarpone cheese
• 1/4 cup sambuca or 1/4 cup other anisette
• 1/2 cup sugar
• 1/2 cup water
• 2 tablespoons sambuca or 2 tablespoons other anisette
• 2 tablespoons semisweet chocolate, grated

Recipe

• 1 make the cake: preheat oven to 350*f.
• 2 line a 13x9" baking pan with parchment paper; set aside.
• 3 whip the eggs and sugar together until light and fluffy using an electric mixer on medium-high speed.
• 4 with the mixer running, drizzle in the vegetable oil, then the vanilla.
• 5 sift the flour and baking powder together; add to the egg mixture alternately with the milk, mixing after each addition, just until combined.
• 6 pour the batter into the prepared pan; bake until firm and springy to the touch, and a toothpick tests out clean, 35-40 minutes.
• 7 cool cake in the pan on a wire rack.
• 8 meanwhile, make the topping: whip the egg yolks and sugar until light and fluffy and the sugar is almost dissolved.
• 9 add the mascarpone cheese and sambucca; whip just until stiff and frosting-like, being careful not to overmix.
• 10 (overmixing may cause the mascarpone to separate.) chill until ready to use.
• 11 make the anisette syrup: bring the sugar and water to a boil in a small saucepan over medium-high heat.
• 12 remove pan from heat and add the sambucca; set aside to cool slightly.
• 13 invert the cake; peel off the parchment paper.
• 14 brush the surface of the cake with the syrup until it is all absorbed.
• 15 cover with the mascarpone topping, using all the cream.
• 16 chill, lightly covered, at least 2 hours.
• 17 when ready to serve, sprinkle with the grated chocolate, cut into squares, and serve cold.