Tiramisu Cake


TIRAMISU CAKE (Recipe credits: Tasty treats) NOTE: These measurements are for a 3-layer cake

For the cake:

Cake Flour – 2 cups

Baking powder – 2 tsp

Baking soda – 1/8 tsp (a pinch)

Butter – 10 tbs or 1 and 1/4 sticks (room temp)

Sugar – 1 cup

Eggs – 3 + 1 yolk

Vanilla extract – 1 and 1/2 tsp

Buttermilk – 3/4 cup

(To make cake flour, remove 2 tbsp AP flour from each cup of AP flour and substitute with 2 tbsp of cornflour)
For the espresso extract:

Instant coffee or espresso powder – 3 tbsp

Boiling water – 2 tbsp
For the espresso syrup:

Water – 1 cup

Sugar – 1/2 cup

Coffee powder – 3 tbsp (add 1 tbsp Amaretto or Kahlua or Brandy if using alcohol)
For the filling and frosting:

Mascarpone cheese – 270 gms (or 1 8oz can)

Icing sugar – 1/2 cup sifted

Vanilla extract – 1 tsp

Espresso extract/Amaretto/Kahlua/Brandy – 2 tbsp

Heavy cream – 1 cup

Bittersweet or semisweet chocolate – 3 oz or about 85 gm

Cocoa powder or grated chocolate for decoration

Preheat the oven to 350 F/ 180C. Grease and dust two 9″ cake pans and line with parchment paper. (I baked at 170 C)
The cake:

Sift together flour, baking powder , baking soda and salt.

In a large bowl, beat the butter in medium speed until soft and creamy. 

Add the sugar and beat for another 3 minutes. 

Add the eggs one by one, followed by the yolk, beating for one minute after each addition. 

Beat in the vanilla, don’t be concerned if the mixture looks curdled.

Reduce the speed to low and add the dry ingredients alternately with the buttermilk, add the dry ingredients in three additions and the buttermilk in two (beginning and ending with the dry ingredients), scrape the bowl as needed and beat only until the ingredients disappear into the batter.

Divide the batter between the two pans and smooth the top with a rubber spatula.

Bake for 28-30 minutes, rotating the pans at the halfway point. (It took me 34 mins at 170 C).

When fully baked the cakes will be golden and springy to the touch and a knife inserted into the center will come out clean. 

Transfer the cakes to a wire rack and cool for 5 minutes. 

Then run a knife around the edge of the cakes and unmould them. Peel off the paper liners. Invert and cool the cakes to room temperature, right side up.
Espresso Extract:

Mix the espresso/coffee powder wiith the boiling water and stir until blended. Keep aside.
Espresso syrup:

Stir the water and sugar in a pan and bring just to a boil. 

Pour the syrup into a small heat proof bowl and stir in the coffee powder.

Keep aside.
Filling and frosting:

Put the mascarpone, sugar, vanilla and liqueur or espresso extract in a large bowl and whisk just until blended and smooth.

Whip the heavy cream until it holds firm peaks.

Using a rubber spatula stir about a quarter of the cream into the mascarpone.

Fold in the remaining cream with a light touch.
Assembling the Cake:

Level the cake. Place one layer, right side up on a cardboard round or cake plate, protected by strips of wax of parchment paper underneath to catch any syrupy drips. 

Using a pastry brush or a small spoon, soak the first layer with enough espresso syrup so that it soaks through (you’ll be using almost 1/3 of the syrup)

Gently spread about 1/3 of the mascarpone mixture, and then top with a generous layer of grated chocolate.

Now place the second layer of the cake, and repeat the process.

Finally, top with the third, the last layer, and soak the top with remaining espresso syrup.

Smooth the top and sides with the remaining mascarpone mixture, and if you wish, use a piping nozzle to draw out designs, etc. I used the back of my spatula to create small peaks.

Lastly, sprinkle some cocoa powder or grated chocolate on top.

Refrigerate until serving time.

It is crucial that your whipped cream and mascarpone are at the same temperature. I did not, and my frosting split slightly…

Though that didn’t alter the taste, I added 1/4 cup of room temp fresh cream (whey removed) and 3 tbsp of extra mascarpone to the frosting, and it came back to its creamy, smooth self.

My cake had three layers, so I made extra espresso syrup to soak the layers in.

Also, I bake in a convection MW, so even though I baked the cake twice, my layers weren’t the same size. So I cut them into three 🙂 

I didn’t frost the cake thickly, because it was already quite rich…you may choose to if you wish. 

Bake and frost the cake at least a day in advance. This will allow the flavours to deepen and give you a richer tasting cake.


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