Tiramisu Layer Cake
This dessert has only a few ingredients, but the result is magical and delightful. I admit that I feel a bit guilty calling this cake a Tiramisu Cake since it does not contain the same ingredients but mostly the same process.
Tiramisu is my mom's and my aunt's favorite dessert. When I was in Iran, I was making this cake for my mom's birthday every year. Since I am far now, I decided to make this cake and post it on my blog for her birthday.
High-quality coffee is essential for this recipe. Since we will soak the sponge layers with coffee, its presence is bold. Try to use the best coffee you can find. I make my espresso with a stovetop Moka pot, but feel free to use an espresso machine if you have one.
Happy birthday, mom. I love you.
Ingredients
For the sponge
90 grams all-purpose flour, sifted
110 grams superfine sugar
1 tsp baking powder
1/4 tsp salt
75 grams liquid heavy cream
3 large free-range eggs, separated at room temperature
For the soak
200 grams freshly brewed espresso coffee, cooled
For the Mascarpone filling
250 grams high-quality Mascarpone cheese
250 grams liquid heavy cream (at least 30% fat), cold
55-65 grams confectioners' sugar
Seeds from a vanilla bean pod, optional
To assemble
2 tbsp dutch-process cocoa powder
Fresh seasonal fruits, for decoration
Method
For the sponge
Preheat the oven to 180 C. Grease only the bottom of two 16 cm (6 inch) round pans with butter/oil and line with parchment paper.
In a small bowl, sift together the flour, baking powder, and salt. Set aside.
In another bowl, Whisk the egg yolks and cream. Set aside.
In a large mixing bowl whisk the egg whites on high speed until foamy. Turn the mixer to low and slowly tip in the sugar. Turn the speed up and beat to achieve stiff peaks. The mixture should be smooth and glossy, and the peaks will hold their shape.
Gently fold the egg yolk/cream mixture and dry ingredients into the egg whites without deflating the mixture.
Divide the batter between the two pans and bake for 20 to 24 minutes or until golden and a toothpick inserted into the center of the cake comes out clean.
Leave the cakes to cool on a wire rack.
For the Mascarpone filling
Whisk the Mascarpone cheese, confectioners' sugar, and vanilla beans until soft and homogenous. Slowly pour the cold heavy cream and keep whipping on medium/high speed until medium peaks form. Be careful not to over-whip your frosting since it can become grainy and lose its mouthful.
To assemble
Divide each cake horizontally into two layers (4 layers in total). Put the first layer and soak it with the coffee. Spread a thick and even layer of the mascarpone frosting with a spatula and dust heavily with dutch-process cocoa powder.
Repeat the process until you have a four-layer cake (I prefer a three-layer cake, so I made mine with three layers and snacked on the fourth one). You can leave it naked, or lightly frost the sides.
Leave the cake in the fridge for at least four hours or overnight for the best flavour.
