(God Tasha. Get a grip)
Finally. A recipe! Ah, I haven't baked since uh last week haha but I didn't wanna blog about it cause all i baked were oreo cupcakes with cadbury chocolate drizzles on top. Okay, I should have blogged about them. Ah well. Seeing as to how "spontaneous" I was with the whole I-wanna-bake decision I made I couldn't really wait for my cake to chill in the fridge for a day. I could but I couldn't. The worse part about baking: is the cleaning up. okay the second worse part about baking is the waiting. The waiting. I really don't have the patience to wait 12 hours for the cake to chill (Although that will help my frosting process a whole lot easier) (This is why I very seldom bake cakes but rather cupcakes cause they cool in 30 minutes tops)
"Cake is happiness. If you know the way of the cake, you know the way of happiness! If you have cake in front of you, you should not look any further for joy" - C.Joybell.C
I have to say this is my first time baking a tiramisu cake. Or tiramisu anything. And it was fairly easy. I would definitely consider baking it in the (not so near) future. But I think for a first attempt they taste pretty good.
So, Shall we?
Cake layers:
113 grams butter, room temperature
1 cup sugar
3 large eggs
1 large egg yolk
2 tsp vanilla extract
2 cups cake flour
2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
3/4 cup cream
- Preheat oven to 180 degrees C. Lightly grease 2 pans. (This recipe calls for 9-inch pans but you can use whatever size pan you have)
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one by one. Mix in the vanilla extract and gradually add in the dry ingredients (Cake flour, baking powder, baking soda & salt; all sifted). Mix in the cream
- Divide the batter equally and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Leave the cakes in the pans for 10 minutes before taking them out. When slightly cool, leave the cakes to cool overnight. (Trust me this step is the most important step)
Espresso extract
2 tbsp instant espresso powder (If you don't have any you can replace the espresso powder with 3 tbsp of coffee powder)
2 tbsp hot water
- In a small bowl, whisk powder and hot water. Set aside
Espresso syrup
1/2 cup water
1/3 cup sugar
1 tbsp of espresso extract (or if you can consume alcohol, add 1 tbsp of Kahula)
- In a small saucepan, bring the sugar and water to a boil. Add extract/liquor (or both). remove from heat. Set aside.
Filling and frosting
1 cup cold heavy whipping cream
227 grams mascarpone cheese
1/2 cup powdered sugar
2 tsp vanilla extract
1 tbsp extract/kahula
1 cup semi-sweet chocolate shavings
Ladyfingers for garnishing
- Get a metal bowl if possible and freeze it beforehand. Whisk in the heavy whipping cream till soft peaks form. Put bowl back in freezer.
- In another bowl, whisk together mascarpone, powdered sugar, vanilla extract and extract/kahula.
- Whisk in 1 tbsp extract
- Fold in the whipped cream gently into the marcarpone mixture
Assembling
- If the top of the cake is crowned, use a long serrated knife to trim off the top of the cake to make them level. place on cake on a separate plate. Using a pastry brush, soak the top and bottom of both cakes with the espresso syrup you made earlier. Set the cakes aside to absorb the espresso syrup.
- Once you're ready to assemble the cake, frost the top of one cake with the mascarpone frosting. Sandwich both cakes together and frost the whole cake entirely.
- Sprinkle the top of the cake with the semi-sweet chocolate shavings.
- Add your ladyfingers along the sides of the cake and leave in the fridge to cool
- Your cake should be ready to serve in about half and hour's time. Better yet, leave it overnight (without the ladyfingers as they will become soggy) and serve it the next day.
Enjoy!
Peace out bamboozles.
Tash.
(Recipe adapted from Pastry Affair) (Obviously I tweaked it a little, to my liking and convenience)
No comments:
Post a Comment