Tiramisu Layer Cake is an irresistible delicacy. For special occasions like birthdays or parties, the cake is unbeatable and will surely please your guests.
Ingredients for Tiramisu Layer Cake:
FOR THE FLOORS:
100 g sugar
1 pck. bourbon vanilla sugar
1 pinch of salt
150 g wheat flour
1 teaspoon baking powder
200 ml cooled espresso
50 ml almond liqueur
FOR THE CREAM AND FOR DECORATING
5 sheets white gelatine
3 fresh egg yolks
125 – 150 g icing sugar
2 pck. bourbon vanilla sugar
750 g mascarpone
1 pinch of salt
50 g dark chocolate coating
2 – 3 teaspoons baking cocoa
Line a springform pan (ø 26 cm) with baking paper. Preheat the oven to 350°F top/bottom heat. For the dough, beat the eggs, 3 tbsp. warm water, sugar, vanilla sugar and salt with the whisk of a hand mixer for approx. 6-8 minutes until very thick and fluffy. Mix the flour and baking powder, sieve over the egg foam and fold in loosely with the whisk. Spread the mixture smoothly in the tin and bake in the hot oven for approx. 25 minutes until golden brown. Remove the sponge and leave to cool in the tin – preferably overnight.
For the cream, soak the gelatine in cold water. Separate the eggs. Whip all the egg yolks, icing sugar, vanilla sugar and 2 tbsp lukewarm water in a mixing bowl with the whisks of a hand mixer for at least 5 minutes until very pale creamy and thick. Thoroughly stir in the mascarpone in portions. Dissolve the gelatine, dripping wet, in a small saucepan over a low heat while stirring. First stir some of the mascarpone cream into the gelatine, then fold the stirred gelatine into the entire mascarpone cream and stir well again. Chill the cream briefly.
Set a cake ring slightly larger than the sponge cake base and place on a cake plate. Remove the sponge from the tin and cut in half horizontally. Place one base on the cake plate in the ring. Mix the espresso and liqueur. Drizzle approx. 10 tbsp. of the espresso mixture over the base in the cake ring.
Beat the egg whites until very stiff, adding salt as you go. Fold the beaten egg whites into the mascarpone cream in portions using a whisk. Spread half of the cream on the base. Make sure that the cream also runs between the cake ring and the base. Place the second cake layer on top, drizzle with the remaining espresso mixture and smooth the rest of the cream over the top. Cover the cake with cling film and chill for at least 4 hours.
Coarsely chop the couverture and melt over a hot water bath. Spread 1 tablespoon of couverture on a piece of baking paper at a distance from each other and allow to set. Carefully loosen the couverture pieces.
Remove the cake ring before serving. Dust the cake thickly with cocoa. Decorate with the chocolate pieces.
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