In the event that you need to have Tiramisu and cake in the meantime, at that point this Tiramisu Cake is the arrangement. 5 fixing genoise cake brushed with solid coffee and loaded up with powerfully rich espresso mascarpone cream. No crude eggs in the icing. Only 10 fixings!
IS IT SAFE FOR PREGNANT OR TODDLER?
Since there are no crude eggs in the mascarpone cream, it is ok for pregnant or little child. You might need to utilize decaffeinated espresso for little children.
DOES IT CONTAIN CAFFEINE OR ALCOHOL?
This Tiramisu Cake is made with solid fermented coffee for the most extreme espresso taste. Be that as it may, you could consider utilizing decaffeinated espresso. It doesn't contain liquor. Unique Italian Tiramisu does not contain liquor too. That is the motivation behind why I didn't add liquor to the cake.
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Ingredients
Genoise Cake
- 6 large eggs
- 1 cup granulated white sugar (200g)
- 1 cup all-purpose flour, sifted (120g)
- 1 tbsp cornstarch (7g)
- 1/2 tsp baking powder
- 1/2 cup strong brewed coffee, espresso preferred (120ml)
Mascarpone Frosting
- 4 + 1/2 cups full-fat mascarpone, cold (2.2 lbs / 1000g)
- 2+1/2 cups powdered sugar, sifted (300g)
- 1/2 cup strong brewed coffee - espresso preferred, chilled (120ml)
- 1+1/2 cups heavy cream, cool (360ml)
- unsweetened cocoa for dusting on top
- Decoration to your preference
- whipped cream
- cocoa powder
Instructions
- Preheat oven to 350°F / 175°C. Line the bottom and the sides of three 8" (20cm) baking pans with parchment paper. Set aside.
- Make the genoise cake: In a large mixing bowl, using a handheld or stand mixer fitted with a whisk attachment, whisk eggs on medium speed just until combined. Add sugar and whisk on medium-high speed for about 10-12 minutes until white pale, foamy and tripled in size. (It takes 3-5 minutes longer with a handheld mixer compared to a stand mixer). To know if you have the right consistency, let a bit of batter drip off the whisk attachment on top of the mixed batter. The dripped batter should be visible for 10 seconds before it sinks into the batter. If it sinks earlier, you need to whisk longer.
- With a wooden spoon, fold in flour, cornstarch baking powder carefully. Don't overwork the batter and don't work too fast otherwise, it will lose too much air. Divide in prepared baking pans and bake for 20-22 minutes until a toothpick centered in the middle comes out clean. Let cool in the pans for 5 minutes. Then remove from pans and remove the paper immediately. Transfer to a wire rack and let cool completely.
- Make the mascarpone frosting: Whisk mascarpone on medium speed until creamy for about 2 minutes. Add powdered sugar and whisk until creamy and combined another 1-2 minutes. Add coffee and whisk until well combined and creamy for about 2-3 minutes. Stir in heavy cream and whisk until fully combined and creamy for another 2-3 minutes.
- Assemble the cake: Place the first cake layer on a cake board or cake stand. Brush with a third of the 1/2 cup coffee.* Then spread 1/3 of the mascarpone cream with an offset spatula on top. Repeat one more time. Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Level the top and sides with the offset spatula. Chill at least 4 hours in the fridge.
- Pipe whipped cream on top if desired. Then dust with cocoa just before serving. Store leftovers in an airtight container in the fridge up to 3 days.
Notes
* If you adjust the amount of coffee to your taste consider following: More coffee = more intense coffee taste and wetter cake - the coffee might leak the longer it stands in the fridge. Less coffee = lighter coffee taste and dryer cake. I recommend staying between 1/4 - 3/4 cup of coffee. I used exactly 1/2 cup of coffee for the whole cake. For me, this was the perfect balance of coffee taste and consistency.
For more detail : bit.ly/2Xy9YLz
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