Ginger Mascarpone Cream Cake

MASCARPONE CREAM FILLING
1 1/2 c Mascarpone
8 oz White chocolate
1 Pinches cinnamon
2 tb Dark rum

GARNISH
1/2 c Powdered sugar
1 c Whipped cream
1 tb Diced candied ginger

For the cake, place the eggs, sugar, and gingers in a mixing bowl and over
a water bath heat eggs until warm to the touch about 100 degrees. Place the
bowl on the mixer and on high speed whip the eggs until they have tripled
in volume about 5 minutes. When the eggs are finished whipping remove the
bowl from the mixer. In three parts using large movements fold in the flour
then the melted butter. Pour the batter into a sheet pan that is very well
greased and floured. Bake in a 350 degree oven and bake until the cake is
golden brown and springs back when touched about 20 to 30 minutes. Remove
from the oven and allow to cool about 10 to 15 minutes. Invert the cake
onto a clean board and cut into 12 rectangles. Set a side.

For the filling, over very low heat melt the white chocolate. Remove the
chocolate from the heat and allow to cool just a bit. Fold the Mascarpone
into the white chocolate. Add the cinnamon and rum and mix. Chill the
filling about 1 hour or until filling is firm. Over six of the rectangles
of cake distribute the chilled filling. Top with a slice of cake. Garnish
the top with powered sugar, then pipe whipped cream on the side of the cake
and top with chopped ginger. Serve cold.