Zutaten für Easy Tiramisu Cake
- 1 (18 1/4 ounce) package white cake mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 1 1/2 tablespoons brandy
- 3 large egg whites
- 2 tablespoons instant espresso coffee powder
- 1/4 cup boiling water
- 1/4 cup corn syrup
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 1/2 cups heavy whipping cream
- 1 1/2 tablespoons baking cocoa
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Zubereitung von Easy Tiramisu Cake
- Preheat your oven to the temperature specified in the original Betty Crocker recipe (this information is missing from the original description). Grease and flour two 9-inch round cake pans.
- Prepare the cake batter according to the original Betty Crocker recipe. Divide the batter evenly between the prepared cake pans.
- Bake according to the original Betty Crocker recipe's instructions until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the mascarpone cream. In a large bowl, beat the mascarpone cheese until smooth. Gradually add the powdered sugar and continue beating until combined.
- Brew strong coffee and let it cool completely. Add the coffee to the mascarpone mixture, along with the cocoa powder and Kahlua (optional). Beat until well combined.
- Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate or cake stand.
- Spread half of the mascarpone cream evenly over the first cake layer.
- Top with the second cake layer and spread the remaining mascarpone cream over the top and sides of the cake.
- Dust the top of the cake with cocoa powder. Refrigerate for at least 2 hours to allow the flavors to meld before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
94g
Fat
59g
Carbs
11g
