Tiramisu Cake

Tiramisu lovers will like this stunning two-layer dessert. Instant vanilla pudding is used in the light mascarpone and Marsala filling to support the sturdy cake stand. Genius!

Ingredients :

For the cake

• For the pan, use extremely soft butter or nonstick frying spray.

• 1 1/4 cups (145g) cake flour (such as Swans Down)

• 1 1/4 teaspoons baking powder

• 2 large eggs, at room temperature

• 1 cup (200g) sugar

• 1/2 teaspoon kosher salt

• 1/2 teaspoon vanilla extract

• neutral oil, such as canola, 1/2 cup (118g)

• 1/2 cup (112g) brewed black coffee, cooled

For the filling

• 2 cups (454g) heavy cream

• 16 ounces (454g) mascarpone

• 3.5 ounces of quick vanilla pudding mix, packaged (not Cook & Serve)

• 1/4 cup (56g) Marsala wine

• 1/4 cup (30g) powdered sugar

• 1 teaspoon vanilla extract

• 1/2 teaspoon kosher salt

To assemble the cake

• 1/4 cup (56g) brewed black coffee, cooled

• 2 tablespoons Marsala wine

• 2 tablespoons powdered sugar

• 2 tablespoons cocoa powder

Special Equipment

• Stand mixer

STEPS :

     1. Preheat the oven : 

The oven should be preheated to 350 degrees with a rack in the middle. Two 8-inch round cake pans should have their bottoms lined with parchment paper. Spray each pan's sides lightly with nonstick cooking spray or lightly grease them with softened butter using your fingertips.

     2. Combine the dry ingredients : 

Mix the cake flour and baking powder in a small bowl. Leave it alone.

     3. Whip the eggs and sugar : 

Whip the eggs on medium-high speed in a stand mixer with the whisk attachment until frothy, about one minute. Add the sugar in 4 batches while the mixer is running, whisking for 2 minutes between each addition. When the whisk is removed from the bowl, the eggs will appear light and fluffy and create a thick ribbon.

Add the vanilla and salt. About one minute is needed to thoroughly blend.

     4. Add the oil and coffee : 

Add the oil carefully and steadily in a thin stream while keeping the speed at medium-high. About a minute of whisking is required for complete blending. Add the 1/2 cup of coffee slowly and whisk for one additional minute to thoroughly blend.

     5. Add the flour mixture :

Add the flour mixture all at once, and beat on low speed for a minute, or until just combined and there are no observable, notable pockets of dry flour. Use a rubber spatula to scrape the bottom and sides of the bowl. Gently fold the batter several times to ensure that it is thoroughly mixed.

     6. Bake the cakes : 

The batter should be divided between the 2 prepared cake pans. The cakes should be baked for 20 to 25 minutes, or until the tops spring back when gently pressed and turn a light golden brown hue. Ten minutes after the cakes have finished cooling in the pans, turn them over onto a wire rack to finish cooling. Discard the parchment paper.

     7. Make the whipped mascarpone filling : 

When it's time to assemble the cake, combine the heavy cream, mascarpone, instant vanilla pudding mix, Marsala, powdered sugar, vanilla, and salt in a stand mixer with a whisk attachment. Whip the ingredients on medium speed for 3 to 4 minutes, or until the mixture is thick and fluffy.

To make the whipped mascarpone filling, measure out 2 1/2 cups. Place it in an airtight jar and chill until you're ready to put the cake together. This will be applied to the cake's top and sides. The cake will be layered using the leftover filling.

     8. Make coffee-Marsala soak :

Combine the 1/4 cup of coffee, Marsala, and sugar in a small bowl.

     9. Assemble the cake : 

Plastic wrap should be used to line an 8-inch round cake pan, providing a 2-inch overhang on all sides. The plastic wrap will make it simple to remove the cake after it has been assembled within the cake pan.

Put 1 cake that has totally cooled into the pan. Half of the coffee-Marsala soak should be applied to the cake with a pastry brush in an equal layer. Sift a generous layer of cocoa powder (approximately 2 tablespoons) on top using a fine-mesh sieve or sifter.

Put the filling in the pan, not the 2 1/2 cups you reserved for the refrigerator. Use an offset spatula or the back of a spoon to level the surface. Add the filling with 2 teaspoons of cocoa powder.

In order to prevent noticeable air bubbles from forming between the two layers of cake, place the second cake on top of the filling and gently push down. Over the cake, spread the leftover coffee-Marsala mixture.

     10. Chill the cake : 

Raise the plastic cover to enclose the cake. If the cake isn't completely covered, that's okay. Place the cake in the refrigerator for at least two hours and up to overnight to allow the filling to solidify.

     11. Finish decorating the cake and serve : 

When it's time to serve, carefully invert a sizable dish upside down onto the cake pan. Lifting the cake pan will allow you to remove the plastic wrap.

2 cups of the whipped mascarpone filling are set aside. Stir. Spread a thin layer of the filling (approximately 1/2 cup) all the way around the sides of the cake using an offset spatula or butter knife. The sides will still be somewhat exposed and feel quite "bare."

Top the cake with the remaining filling. Use a spoon's back to make swoops and swirls.

Add the final 2 teaspoons of cocoa powder to the top.

Always slice the cake when it is still cold for crisp, clean slices. To prevent cake residue from dragging and smearing on each slice, wipe any cake remnant left on the knife with a damp kitchen towel after each cut.

Read More Recipes : CLICK HERE