Zutaten für Tiramisu Cake
- 2 cups cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Unsalted Butter
- 1/2 cup powdered sugar
- 4 large eggs
- Egg Yolk
- Vanilla Extract
- 1 cup buttermilk
- Instant Espresso Powder
- 1/4 cup boiling water
- 1/2 cup water
- 1 tablespoon amaretto liqueur
- 2 (8-ounce) packages mascarpone cheese
- Powdered Sugar
- 2 cups heavy cream
- Bittersweet Chocolate
- Chocolate Covered Coffee Beans
- Cocoa Powder
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Zubereitung von Tiramisu Cake
- Position oven rack in the center of the oven and preheat to 350°F (175°C).
- Grease and flour two 9x2-inch round cake pans. Line the bottoms with parchment paper.
- **Make the cake:** In a medium bowl, whisk together 2 cups cake flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs, one at a time, followed by 1 teaspoon vanilla extract. Mix well after each addition.
- Gradually add the dry ingredients and 1 cup buttermilk alternately to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans. Bake for 28-30 minutes, or until a wooden skewer inserted into the center comes out clean. Rotate pans halfway through baking.
- Let cakes cool in pans for 5 minutes before inverting onto a wire rack to cool completely.
- **Make the espresso extract:** In a small bowl, whisk together 2 tablespoons instant espresso powder and 1/4 cup boiling water until smooth. Set aside.
- **Make the syrup:** In a small saucepan, combine 1/2 cup water and 1/2 cup granulated sugar. Bring to a simmer, stirring until sugar dissolves. Remove from heat and stir in 1 tablespoon espresso extract and 1 tablespoon amaretto liqueur. Set aside.
- **Make the filling/frosting:** In a large bowl, beat 2 (8-ounce) packages mascarpone cheese with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until smooth. Add 2 tablespoons of your liqueur of choice.
- In a separate bowl, beat 2 cups heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until just combined.
- **Assemble the cake:** Level the cake layers if necessary. Place one layer on a cake plate or cardboard round. Brush with about 1/3 of the espresso syrup.
- Spread half of the mascarpone filling over the soaked layer and gently press 1/2 cup of chopped semi-sweet chocolate into it.
- Soak the top of the second cake layer with half the remaining syrup, then invert it onto the filling, soaked-side down.
- Soak the top of the assembled cake with the remaining syrup.
- **Make the frosting:** Whisk 1-2 tablespoons of the remaining espresso extract into the remaining mascarpone filling (taste to adjust). If too soft, chill for 15 minutes.
- Frost the cake with the remaining mascarpone filling. Refrigerate for at least 3 hours.
- Before serving, dust with cocoa powder and garnish with chocolate-covered espresso beans. Let sit at room temperature for 20 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
135g
Fat
67g
Carbs
18g
