Anisette Dessert Squares Recipes

ANISETTE-MASCARPONE CAKE

Steps:

• MAKE THE CAKE: Preheat oven to 350*F.
• Line a 13x9" baking pan with parchment paper; set aside.
• Whip the eggs and sugar together until light and fluffy using an electric mixer on medium-high speed.
• With the mixer running, drizzle in the vegetable oil, then the vanilla.
• Sift the flour and baking powder together; add to the egg mixture alternately with the milk, mixing after each addition, just until combined.
• Pour the batter into the prepared pan; bake until firm and springy to the touch, and a toothpick tests out clean, 35-40 minutes.
• Cool cake in the pan on a wire rack.
• MEANWHILE, MAKE THE TOPPING: Whip the egg yolks and sugar until light and fluffy and the sugar is almost dissolved.
• Add the mascarpone cheese and Sambucca; whip just until stiff and frosting-like, being careful not to overmix.
• (Overmixing may cause the mascarpone to separate.) Chill until ready to use.
• MAKE THE ANISETTE SYRUP: Bring the sugar and water to a boil in a small saucepan over medium-high heat.
• Remove pan from heat and add the Sambucca; set aside to cool slightly.
• Invert the cake; peel off the parchment paper.
• Brush the surface of the cake with the syrup until it is all absorbed.
• Cover with the mascarpone topping, using all the cream.
• Chill, lightly covered, at least 2 hours.
• When ready to serve, sprinkle with the grated chocolate, cut into squares, and serve cold.