Wednesday, December 15, 2010

Tiramisu Cake

On Sunday, I made a Tiramisu Cake for my staff party.  It was from Dorie Greenspan's Baking From my home to yours.  It was scrupdilicious!    You start by making a yellow cake, but to get it to have the spongy texture of ladyfingers, it's very eggy.    You then make an espresso syrup to brush on the cake layers.  The fun part is making the marscapone & whip cream filling & frosting.  I have to confess that I licked the beaters more than once (but only after all the beating was done!!!)  This cake does take a bit of effort, but it's worth it in the end.

 With flash (cold and harsh)



Without flash (looks like a different cake...too dark)!

Under my outdoor simulation lights (looks a bit better)
See how the espresso syrup bleeds seeps down into the cake, as if it were a sponge.

This cakes gets better each day it sits!  And it's official...we now have too many sweets in our house!  HELP!!!!

Since the recipe has been published multiple times across the Internet, I've copied it here for you.
Enjoy!


Tiramisu Cake by Dorie Greenspan
For the cake:
2 cups cake flour
2 tsp baking powder
1/8 tsp baking soda
¼ tsp salt
1 ¼ sticks (10 tablespoons) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 large egg yolk
1 ½ tsp pure vanilla extract
¾ cup buttermilk
For the espresso extract:
2 tbs. instant espresso powder
2 tbs. boiling water
For the espresso syrup:
½ cup water
1/3 cup sugar
1 tbs. amaretto, Kahlua, or brandy
For the filling and frosting:
1 8-oz. container mascarpone cheese
½ cup confectioners sugar, sifted
1 ½ tsp pure vanilla extract
1 tbs. amaretto, Kahlua, or brandy
1 cup cold heavy cream
2 ½ oz. bittersweet or semisweet chocolate, finely chopped, or about ½ cup store bought mini chocolate chips
Chocolate covered espresso beans, for decoration (optional)
Cocoa powder, for dusting
Getting ready: Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms of the pans with parchment or wax paper. Put the pans on a baking sheet.
To make the cake: Sift together the cake flour, baking powder, baking soda and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugar and beat for another 3 minutes. Add the eggs one by one, and then the yolk, beating for 1 minute after each addition. Beat in the vanilla; don’t be concerned if the mixture looks curdled. Reduce the mixer speed to low  and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in three additions and the buttermilk in two (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter.
Divide the batter evenly between the two pans and smooth the tops with a rubber spatula.Bake for 28-30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean. Transfer the cakes to a rack and cool then for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up.
To make the extract: Stir the espresso powder and boiling water together in a small cup until blended. Set aside.
To make the syrup: Stir the water and sugar together in a small saucepan and bring just to a boil. Pour the syrup into a small heatproof bowl and stir 1 tablespoon of the espresso extract and the liqueur or brandy; set aside.
To make the filling and frosting: Put the mascarpone, sugar, vanilla and liqueur in a large bowl and whisk just until blended and smooth. Working with the stand mixer with the whisk attachment or with a hand mixer, whip the heavy cream until it holds firm peaks. Switch to a rubber spatula and stir about one quarter of the whipped cream into the mascarpone. Fold in the rest of the whipped cream with a light touch.
To assemble the cake: If the tops of the cake layers have crowned, use a long serrated knife and a gentle sawing motion to even them. Place one layer right-side up on a cardboard round or a cake plate protected with strips of wax or parchment paper. Using a pastry brush or a small spoon, soak the layer with about one third of the espresso syrup. Smooth some of the mascarpone cream over the layer – user about 1 1/4 cups – and gently press the chopped chocolate into the filling. Put the second cake layer on the counter and soak the top of it with half the remaining espresso syrup, then turn the layer over and position it, soaked side down, over the filling. Soak the top of the cake with the remaining syrup.
For the frosting, whisk 1 to 1 1/2 tablespoons of the remaining espresso extract into the remaining mascarpone filling. Taste the frosting as you go to decide how much extract you want to add. If the frosting looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for 15 minutes or so. Refrigerate the cake too.
With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top.
Just before serving, dust the top of the cake with cocoa, or top with shaved chocolate.
The end!

3 comments:

Cher said...

I have this recipe earmarked for a holiday dessert. I am very glad to hear it worked out well for you! It's a nice switch from all of totally chocolate desserts that seem to be popping up in from of me everywhere I go.

yummychunklet said...

I always love tiramisu whenever it's offered. Thanks for posting the recipe! I'll be making this very soon!

Anne Marie said...

Awesome, Steph!! Excellent job with all the steps and it looks so pretty. I have the same problem of too many sweets in the house. Oh well. Bake on!