Tiramisu Cake
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Tiramisu Cake
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Layers of coffee-flavored sponge cake and mascarpone cream make this Tiramisu cake an absolutely delightful afternoon treat.
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Ingredients
For the sponge cakes
- 250 g (2 sticks) butter room temperature
- 300 g (1½ cups) caster sugar
- 2 tsp vanilla extract
- 4 extra-large eggs I use free-range
- 300 g (2½ cups) cake flour all purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 250 ml (1 cup) milk heated
- 1 tbsp instant coffee
For the coffee soak
- 125 ml (½ cup) water
- 100 g (½ cup) sugar
- 2 tbsp instant coffee
For the mascarpone frosting
- 500 g (1lb) mascarpone
- 250 ml (1 cup) heavy cream / whipping cream
- 250 g (2 cups) powdered sugar / icing sugar sifted
- cocoa powder for dusting
Instructions
- Pre-heat the oven to 350°F/180°c and grease three 7-8inch/20cm cake pans and line the bottom with parchment paper.
- In a large bowl, beat the butter and sugar until light and fluffy.
- In a different bowl, sift together the flour, baking powder and salt.
- Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. Add the vanilla extract and mix well.
- Add the ground coffee/instant coffee to the warm milk and mix until dissolved.
- Add the flour mixture and the milk/coffee alternating to the the butter, sugar and eggs mixture. Make sure to mix well after each addition.
- Divide the batter between the prepared cake pans and place in the pre-heated oven.
- Bake for 25-30 minutes until a toothpick inserted in the cakes comes out clean.
- Remove the cakes from the oven and allow to cool for 10 minutes in the pan before turning out onto a wire rack and allowing to cool completely.
- In the meantime, get started on the mascarpone filling and the coffee syrup.
- For the syrup, combine the sugar, water and coffee in a small saucepan and heat over medium heat until the sugar has dissolved. Remove from the heat and set aside.
- For the mascarpone frosting, beat the mascarpone and powdered sugar together until thick. Whip the cream to stiff peak stage then fold into the mascarpone.
- When the cakes are cool, brush with the coffee syrup until most of it has been absorbed.
- Layer the cakes with the frosting and finish with a generous dusting of cocoa powder then serve.
Nutrition Information
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Calories
640kcal
(32%)
Carbohydrates
79g
(26%)
Protein
10g
(20%)
Fat
33g
(51%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
5g
Monounsaturated Fat
12g
Trans Fat
0.01g
Cholesterol
101mg
(34%)
Sodium
578mg
(24%)
Potassium
327mg
(9%)
Fiber
1g
(4%)
Sugar
58g
(116%)
Vitamin A
1407IU
(28%)
Vitamin C
0.2mg
(0%)
Calcium
154mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 640 kcal
% Daily Value*
| Calories | 640kcal | 32% |
| Carbohydrates | 79g | 26% |
| Protein | 10g | 20% |
| Fat | 33g | 51% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 101mg | 34% |
| Sodium | 578mg | 24% |
| Potassium | 327mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 58g | 116% |
| Vitamin A | 1407IU | 28% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 154mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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