Tiramisu Layer Cake

Tiramisu layer cake – a dreamy dessert for all occasions. Melt on your mouth glossy and mild sponge cake layers are soaked with extreme espresso and crammed with fluffy eggless tiramisu cream.

Ingredients: For sponge cake: 1 1/4 cups cake flour 1/2 teaspoon salt 3 huge eggs 1 cup (200gr) sugar 1/2 cup (120ml) boiling hot water 1/4 teaspoon cream of tartar 1 teaspoon natural vanilla extract 1/4 teaspoon almond extract For espresso syrup: 2 teaspoons espresso powder 3 tablespoons Disaronno (or Kahlua) For tiramisu cream: 2 cups (480ml) heavy whipping cream 1/2 cup (12oml) sweetened condensed milk 1 teaspoon vanilla extract 8 oz (225gr) mascarpone cheese, softened Directions: To make the sponge cakes, preheat the oven to 325°F (160°C). Lightly spray NULL 7-inch (18cm) spherical cake pans and line with parchment paper. Sift the cake flour with salt. Separate the eggs. In a blending bowl with paddle attachment, beat egg yolks 2 tablespoons chilly water till it’s doubled in size, about a minute. Add sugar, vanilla extract and almond extract. Continue to beat till the combination is thick and mild yellow on medium excessive speed. Reduce the velocity to low and slowly pour in hot water. Add the flour and blend till combined. In a separate bowl, whisk egg whites till foamy. Then upload cream of tartar and maintain to beat till difficult peaks form. Gently fold in half of egg whites into the egg yolk mixture. Add the closing egg whites and fold in till nicely combined. Divide the batter into the keen cake pans. Bake for 30 minutes, or till the inserted toothpick comes out clean. Cool the desserts within the pan for 5 minutes. Carefully run a knife circular the rims to launch the cake from the pan. Then invert the desserts onto a cooling rack. Cool completely. To make the syrup, dissolve espresso powder in 1/3 cup of water, and stir in disaronno. To make the tiramisu cream, in a blending bowl with whisk attachment, beat mascarpone cheese, sweetened condensed milk and vanilla extract till combined. In a separate bowl, whip the heavy cream till difficult peaks form. Gently fold in half of whipped cream into mascarpone cheese mixture. Then upload closing whipped cream and blend till nicely combined. Refrigerate till able to use. To gather the cake, as soon as the cake is totally cooled, cut every cake horizontally. Place the primary layer on a serving platter lined with parchment paper. Generously brush on espresso syrup. Don’t be shy; soak the cake with the syrup really good. Then unfold about 1 cup of tiramisu cream. Place the subsequent layer and repeat till all of the layers are stacked. Cover the cake with closing cream. If desired, adorn the cake utilizing a piping bag geared up with star tip. (I used Wilton 1M tip.) Dust with cocoa powder. Refrigerate till able to serve.

Yes, you learn that right. Eggless tiramisu cream! It’s so creamy, and fluffy, and dreamy. It’s what cloud ought to be made of!

This cake would possibly appear so complicated, but I guarantee you it’s not! You could make the sponge desserts a day or NULL ahead, then merely gather it collectively the day you propose on serving. And if you’re no longer a professional at decorating cakes, like me, don’t fret. Who mentioned the aspects of the cake needs to be perfectly smooth?

In fact, I via means of no means have persistence to glossy out the sides. I just crumb coat the complete cake first, after which pile extra frosting and  just swipe as much as create semi-presentable pattern. It’s virtually like my signature pattern, you know. (Doesn’t it remind you of my ultimate chocolate cake?)

Ok, here’re the step via means of step images to make the sponge cake and tiramisu cream filling. And as you would possibly have watched it, I tested easy methods to gather this tiramisu layer cake within the quick video up on ideal of this post.

Tiramisu layer cake with eggless tiramisu cream, step via means of step photograph directions.
When soaking the layers with espresso, be generous! And within the event you want, you'll be able to also upload shaved chocolate in among the layers. It’s a huge addition, but it’s no longer necessary.

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