We made this amazing Tiramisu Cake at our, Amazing Cake, Bake Club Meeting, last term. I loved it, so I’m sharing it.
Yes, Tiramisu Cake, rather than a pudding. A little more elegant don’t you think?
We got the recipe from a cookbook called “The Italian Baker” by Melissa Forti. There’re quite a few good recipes in this one, great addition to any cookbook library.
- FOR THE CAKE
- little softened butter, for greasing or use pan release
- 285 g plain flour
- 1½ tsp baking powder
- 200 g caster sugar
- 4 eggs, separated
- ¼ tsp cream of tartar
- 100 ml vegetable oil
- 200 ml strong brewed black coffee
- pinch salt
- 1 tsp vanilla paste or extract
- good-quality cocoa powder, for dusting
- FOR THE MASCARPONE FROSTING:
- 250 ml double cream
- 250 g mascarpone cheese
- 90 g icing sugar
- Preheat the oven to 180°C. Butter two 20-cm cake tins and line the bases with baking parchment.
- Sift the flour into a medium bowl, add the baking powder and half the sugar and whisk to combine.
- Put the egg yolks into the bowl of a stand mixer fitted with a paddle attachment and place the egg whites in a large, clean bowl with the cream of tartar. Add the oil, half the coffee, the salt and vanilla to the egg yolks and beat until mixed, then add the flour mixture and beat until well incorporated; do not over-mix.
- Using a hand-held electric whisk, whisk the egg whites until frothy, then add the remaining sugar and whisk to stiff peaks. Gently fold the whisked egg whites into the cake mixture, then divide the mixture between the prepared tins and bake for 20–25 minutes, until a skewer inserted in the middle comes out clean. Remove the cakes from the oven and brush off the remaining coffee over both, using a pastry brush. Wait for it to soak in, about 2 minutes, then invert the cakes onto a wire rack and cool.
- For the mascarpone frosting, whip the cream in a mixing bowl, using a hand-held electric whisk, until medium stiff. Meanwhile using the paddle attachment on the stand mixer, beat the mascarpone until creamy. Beat the whipped cream into the mascarpone and icing sugar.
- To assemble, brush the remaining coffee over both cooled cakes. Place one cake on a cake board or plate. Spread some mascarpone cream over the top, using a spatula. Dust generously with cocoa powder and top with the second cake. Spread the remaining mascarpone cream over the top and sides of the cake. Dust the top with cocoa powder.