Tiramisu Cake

/ Monday, May 26, 2014

Talk about a great Memorial Day weekend to kick off the start of warm sunny weather!
I was at my cabin this weekend with family and friends, so it was a perfect time to sit back and bake. Up at our cabin, we have limited supplies so its always interesting to see what kind of things double as a cake turntable or a stand mixer. But, everthing eventually gets done and really good baked goods become a must at our cabin.




We made three different desserts this week: oreo brownies, rhubarb crisp, and a tiramisu cake.
I wanted to make a light cake to eat during the warm months, and the cake version of the classic tiramisu certainly doesn't disappoint.


Tiramisu Cake

From (with edits to) : Call Me Cupcake

For the sponge cake:
3 eggs
1 1/4 cup sugar
1/2 cup milk
50 grams butter
3 dl all purpose flour
1 1/2 tsp baking powder
1 tsp vanilla extract

Preheat oven to 350 degrees F. Butter and flour two round round 6 inch (I used an 8 inch pan, but barely had enough zabaglione) cake pans.
Whisk eggs and sugar until white and fluffy. Heat the milk and butter in a sauce pan until the butter has melted. Gradually add the milk mixture to the batter. Mix the flour and baking powder in another bowl and then add it to the batter. Divide the batter evenly between the prepared pans.
Put the pans on the lower rack in the oven and bake for about 30-35 minutes or until a toothpick comes out clean.
Let pans cool on a rack for 15 minutes. Invert the cake onto parchment paper. Let cool for a while and then cut both cakes in the middle.

For the coffee marsala syrup:
1/2 cup strong coffee or espresso
1/4 cup marsala wine
1/4 cup sugar
Make the strong coffee or espresso. Mix with marsala and sugar in a saucepan. Let boil for about 4-5 minutes. Pour into a bowl and let cool completely.


For the zabaglione with mascarpone:
4 egg yolks
1/4 cup sugar
2 tsp vanilla
1 tup mascarpone cheese (250 g)
1 cup cream + 2 tbsp sugar
Beat egg yolks and sugar until light and fluffy, about 5 minutes. Put the bowl over simmering water and add vanilla. Mix constantly until the mixture starts to thicken (this can take a while, about 10 minutes). Be careful so you don't make scrambled eggs! Remove from heat and let cool. Strain the mixture to get rid of cooked egg bits. Put in fridge until completely cold.
Mash the mascarpone cheese in a separate bowl until soft and creamy (do not whip, that will ruin the texture)
In another bowl, whip the cream and 2 tbsp sugar until soft peaks form.
Mix the mascarpone and whipped cream together (by hand, but don't overwork it). Add the cold zabaglione. Put the bowl in the fridge for 1-2 hours.
For the Assembly:
Cocoa powder
Grated milk chocolate (about 100 gram)
Spoon a few tablespoons of coffee syrup on each cake layer (on the cut side). Put the first layer on a cake stand and spread mascarpone cream on it. Powder cocoa on top.
Repeat steps 2 & 3 until all layers are used.  
Garnish with grated chocolate. Let the cake stand in the fridge for a while to make it more stable.


(I didn't use the cocoa powder, because I wanted to bring out a more vanilla flavor, but a more traditional tiramisu would use it.)


Enjoy!

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