Thursday, June 20, 2019

Tiramisu Cake #TheCakeSliceBakers

This delicious dessert is served up in cake form for an elegant and beautiful presentation.


Welcome to the World of the Cake Slice Bakers............





Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through.

This year it is The European Cake Cookbook by Tatyana Nesteruk. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes.

If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details. The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.



Our choices for June 2019 were ~
  1. Blueberry Lemon Ricotta Tea Cake
  2. Raspberry Cremeschnitte
  3. White Chocolate Raspberry Pistachio Mousse Cake
  4. Tiramisu Cake
Blueberry Lemon Ricotta Tea Cake
Raspberry Cremeschnitte
Tiramisu Cake
White Chocolate Raspberry Pistachio Mousse Cake
  • Note - this cake was not chosen by any group members
As you can see, I chose to go with the Tiramisu cake.  I chose this cake because Tiramisu is one of Frank's favorite desserts.  I served this up as Dessert for his Father's Day dinner last weekend.


This cake was absolutely delicious and so pretty.  It was very difficult to get a beautiful slice onto a plate.  It is much easier making this up in a 9x13" baking pan for serving but you won't have the same wow factor for presentation.


Fortunately it was just family for dinner so everyone was okay that the slices were not perfect.  They're all just about the taste anyway, which was superb.

I had some problems with the recipe as written.  The recipe had you temper the milk into the custard by whisking and adding slowly.  I have always tempered by first adding some of the hot into the cold and then adding this mixture to the remaining hot.  I followed the directions as written. The custard broke and became grainy.  Luckily the taste was still excellent and the custard was hidden inside the cake.  



Of course, this was because I ran out of custard so had to make up some more whipped cream for the top layer which I spread instead of piped on and garnished with chocolate syrup rather than cocoa powder.  I also had way too much more coffee than needed so my adaptation of this recipe rectifies that as well. 




Tiramisu Cake

Yield: 16 servings
Author: Wendy Klik
prep time: 1 H & 30 Mcook time: 20 Mtotal time: 1 H & 50 M
This delicious dessert is served up in cake form for an elegant and beautiful presentation.

ingredients:

Sponge Cake
  • 3 eggs
  • 1/2 c. sugar
  • 1/2 t. vanilla
  • 1/2 c. flour
  • 1/2 t. baking powder
Custard
  • 2 egg yolks
  • 1/2 c. sugar
  • 2 T. cornstarch
  • 2 T. water
  • 1 1/2 c. milk
  • 1 T. flour
  • 1 t. vanilla
  • 1 stick butter, cut into 8 Tablespoons
  • 1 (8 oz) tub Mascarpone cheese, room temperature
  • 2 c. heavy cream
  • 1/2 c. sugar
Assembly
  • 1 c. brewed coffee
  • 1/4 c. coffee flavored liqueur
  • 50 lady fingers
  • Cocoa powder for dusting
  • 1 c. heavy cream
  • 3 T.  powdered sugar
  • Chocolate syrup for garnish, if desired

instructions:

How to cook Tiramisu Cake

Sponge Cake
  1. In large bowl of stand mixer, fitted with the whisk attachment, beat the eggs, sugar and vanilla for about 5 minutes, until pale and thick. 
  2. Remove bowl from stand mixer.  Sift the flour and baking powder over the egg mixture and gently fold in with a spatula.  
  3. Pour into an 8" cake pan that has been treated with baking spray.  Bake in a preheated 350* oven for 18-20 minutes, until  golden brown.  
  4. Remove to a wire rack and let cool in the pan for 10 minutes before removing from pan and cooling completely.
  5. Once completely cooled, slice cake in half  by running a serrated knife horizontally through the middle of the cake, forming 2 layers.  These layers are hidden so don't sweat getting them perfectly even.
Custard
  1. Whisk together the egg yolks and sugar.  Make a slurry by combining the cornstarch and water.  Whisk into the egg yolk mixture.
  2. Place the flour and milk in a large saucepan and cook over medium heat, whisking until smooth and then stirring occasionally until steaming.  
  3. Whisk about half cup of the hot liquid into the eggs to temper and then whisk this mixture into the sauce pan with the milk.  Cook and whisk constantly until a pudding like thickness is reached, 5-7 minutes.
  4. Remove from heat and whisk in the butter and vanilla until butter is melted and incorporated.  Transfer to a cool bowl, cover with plastic wrap and refrigerate until completely cool, about an hour.  When completely cool, whisk in the mascarpone and set aside.
  5. Place the cream and sugar in the large bowl of a stand mixer, fitted with the whisk attachment.  Beat on low speed until combined and slightly thickened, increase speed and whip until stiff.  Add custard and whip for another minute or two, until consistency is light and fluffy.
Assembly
  1. Combine coffee and liqueur in a shallow bowl of pie tin.  
  2. Place one half of the sponge cake into the bottom of a 9" springform cake pan.  Brush lightly with the coffee mixture and dust with cocoa powder.
  3. Create the outside border by dipping lady finger cookies on one side into the coffee mixture and place them, dipped side facing in around the outside of the sponge cake, leaning against the sides of the springform pan.
  4. Add a layer of custard filling onto the sponge cake.  Dip lady finger cookies, this time on both sides, into the coffee and lay them in a single layer over the custard.  Dust with cocoa powder and add a layer of custard.
  5. Place the second layer of sponge cake on top.  Brush with coffee mixture. Sprinkle with cocoa. Top this with remaining custard.
  6. Make a final layer of coffee dipped lady fingers.  Sprinkle with cocoa.
  7. In small bowl of stand mixer, whip the cream and powdered sugar until light and fluffy.  Spread onto the lady finger layer.  And drizzle with chocolate syrup, if desired.
  8. Refrigerate cake for a minimum of 4 hrs or overnight.

NOTES:

Adapted from a recipe found in The European Cake Cookbook,.
Calories
406.13
Fat (grams)
22.36
Sat. Fat (grams)
12.92
Carbs (grams)
43.45
Fiber (grams)
0.60
Net carbs
42.86
Sugar (grams)
18.12
Protein (grams)
7.25
Sodium (milligrams)
138.16
Cholesterol (grams)
167.09
#desserts, #cakes, #custard, #whippedcream, #spongecake, #tiramisu,
Desserts, Cakes
Italian
Created using The Recipes Generator









6 comments:

  1. Oh, my goodness gracious! I want to stick a fork in my monitor. Good choice, Frank!! ;)

    ReplyDelete
  2. This cake is gorgeous! I bet Frank was thrilled!

    ReplyDelete
  3. Whipped cream, custard, coffee - what could be better! Looks terrific!

    ReplyDelete

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