Tiramisu Cake

Coffee is a way of life! And so are desserts!

My husband turned 30 this past month and his favorite dessert is Tiramisu! I have tried my hand at making tiramisu earlier but I wanted to give it a spin and add cake layers to it.

Check out the recipe below and give this a try!

Layers

  • 2 cups  Cake flour ( I used All purpose baking flour, since that’s what I had available). To know more about the difference see this link .
  • 2 teaspoon Baking Powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 sticks (10 tablespoons) unsalted butter, if refrigerated, put in microwave for 20 secs to bring to room temperature
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 3/4 cup butter milk
  • Ladyfingers

Espresso Extract:

  • 2 tablespoon Instant Coffee, I used Nescafe
  • 3 tablespoon water

Sugar Syrup

  • 1/2 cup Water
  • 1/3 cup sugar
  • 1 tablespoon Kahlua

Frosting:

  • 8 ounce mascarpone cheese (you can find it in the cheese section of your supermarket)
  • 1/2 cup confectioners sugar
  • 1 1/2 teaspoon pure vanilla extract
  • 1 tablespoon Kahlua
  • 1 cup heavy cream ( make sure its cold, that would ensure perfect consistency of the frosting)

Decoration:

Don’t be intimidated by number of ingredients listed above, this is fairly simple to put together once you have all the ingredients laid out.

Cake:

  1. Pre-heat oven to to 350 degrees F.  Butter and dust 2- 9 inch cake pans.
  2. Sift together cake flour, baking powder, baking soda and salt.
  3. In a bowl, beat the butter, vanilla extract and sugar until soft and creamy.
  4. Beat in eggs one by one , don’t over mix.
  5. Add dry ingredients slowly (this is the step that I make the most mess in!) alternating with buttermilk. Beat until the batter is smooth.
  6. Fill the two cake pans and bake at 350F for about 25-30 mins. Run a knife through the center of the cakes to make sure they are done.
  7. Once done, take the cake out and cool.

Espresso Extract and  Sugar Syrup:

Stir in instant coffee powder in water in a small pan and bring it to boil. Keep aside to cool. Add Kahlua to the liquid once it cools.

Stir in sugar in water in a small pan and bring it to boil. Keep aside to cool. Add the espresso extract to the syrup.

Frosting:

Concocting frosting is my favorite part. In a bowl, mix the mascaporne, sugar, vanilla extract and kahlua. I also added couple of teaspoons of the espresso extract as well.In a separate bowl whisk the heavy cream until it starts holding peaks. Mix the mascaporne mix into the cream till its well folded in.

Assembly:

Let your imagination take over now! I started with a cooled layer of cake, (I evened the cake with a knife since my cake had crowned). Soak the cake with a the espresso extract syrup. Then I had a thin layer of frosting.

No tiramisu is complete without a layer of ladyfingers. I soaked the ladyfingers in the espresso extract syrup and layered them over the frosting. They are very fragile and mushy but they taste wonderful as a cake layer.

Repeat the above process once more with the other cake later and finish off  with a thick layer of frosting. For decoration, I dusted the cake with semi sweet cocoa powder and gold sugar crystal and lined the cake with  Pirouette cookies. The cake topper is really a photo booth accessory!

Hope you enjoy making this cake as much as I did! Leave comments if you have any questions!

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