Tiramisu Cake

Here's Wishing everyone a Very Happy Christmas.

Hope everyone had a fun holiday with lots of good food and got to spend time with family and friends. Talking about good food, I made this delicious Tiramisu cake from scratch for my cousin who happens to love Tiramisu. For a change I wanted to use a cake as the base instead of lady fingers. I made a vanilla yellow cake from the recipe here and used half of it to make a 8" round cake. I split the cake in half and layered it with mascarpone filling and chilled it until ready to serve.

 

You can use store bought yellow cake mix instead of making your own. Just follow the package instructions to make the cake. Make a note that this recipe uses only half the cake mix, so adapt the recipe accordingly.

 

Tiramisu recipe adapted from here & here:

Ingredients:

For Yellow Cake Mix:

All purpose flour - 1cup

Whole wheat pastry flour - 1cup

Evaporated Cane sugar - 1½cups
Baking powder - 4tsp
Salt - 1tsp
Unsalted Butter - ½cup + 2tbsp, softened

To make the Cake:
Yellow Cake Mix - ½ measure from above, about 2½cups
Egg - 1 large, at room temperature
Milk - ½cup, 2% low fat
Vanilla extract - ½tsp

For the Mascarpone Filling:
Mascarpone cheese - 8 oz., softened
Egg yolks - 2
Sugar - 1/3cup

Heavy Cream - ½cup
Espresso - ¾cup
Sugar - 3tbsp

 

Method:

• Make the yellow cake mix: Put both the flours in a food processor. Add sugar, baking powder, salt and pulse until combined. Cut butter into smaller pieces and add to the flour mixture. Process until well combined. Use the mix immediately or refrigerate in an airtight container for up to a month.
• Make the Cake: Preheat oven to 350°F. Lightly grease a 8" round baking pan.
• Take half of the cake mix from above (it came to about slightly less than 2½cups), add the egg, milk and vanilla. Beat with a electric mixer for 1 minutes on low speed. Increase the speed to medium-high and beat for another 2 minutes. Transfer to the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
• Let the cake cool slightly in the pan. Carefully slip the cake onto a wire rack and cool completely.
• Make the Mascarpone Filling: Add the yolks and sugar in a small bowl and whisk until pale and light in color. Bring some water to a boil in a medium saucepan; lower the heat and let the water simmer very lightly. Place the bowl with the yolks on the saucepan (make sure the bowl does not touch the water) and whisk continuously until the mixture starts to thicken and bubbles start to form around the edges, takes about 15-20 minutes. Set aside to cool.
• Beat cold heavy cream until stiff peaks form. 
• Beat softened mascarpone and stir into the egg mixture until combined.
• Gently fold in whipped heavy cream into the above mixture. Refrigerate until ready to use.
• Make the espresso syrup: Add sugar to espresso and bring to a boil. Remove from heat and set aside to cool.
• Assemble the Cake: When the cake is completely cooled, split it into 2 pieces. Place the bottom piece in a 8" spring form pan. Sprinkle half the espresso syrup on the cake. Spread with half the filling and top with the other layer. Sprinkle with the remaining espresso syrup and spread the frosting. 
• Chill the cake for at least 4-6 hours before serving.

  

This cake has quite a few steps and takes some time to make, but it is definitely worth every minute of time spent. Coffee lovers would definitely love it.

Lets check out what my fellow marathoners have cooked up for Day 3 for BM#11.