Tira Misu Dessert Cake
Ingredients
1 sponge cake; 10 to 12 inch
3 ounces coffee, brewed; strong or 3 ounce instant espresso powder
3 ounces brandy or rum
1 1/2 pounds cream cheese room temperature
1 1/2 C. powdered sugar
Unsweetened cocoa powder
Cooking Instructions
Cut across middle of sponge cake forming two layers, each about 1 1/2 inches high. Blend coffee and brandy. Sprinkle enough of mixture over bottom half of cake to flavor it strongly. Don’t moisten cake too much or it may collapse on serving. Beat roomtemperature cheese and 1 C. sugar until sugar is completely dissolved and cheese is light and spread able. test for sweetness during beating, adding more sugar if needed. Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and top this with remaining cheese mixture. Sprinkle top liberally with sifted cocoa. Refrigerate cake for at least 2 hours before cutting and serving.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)