So this birthday was hard for me, it was an end of the era type of thing. IF I wasn't feeling bad enough Facebook has to go and be an ass and tell me here is what you were doing for the last decade on your birthday. The problem wasn't what I was doing, it was that I had been on Facebook for longer than a decade. Seriously! Had it really been that long.
Cake was needed to fix these feelings. Who cares I was going to make my own birthday cake. Tiramisu is my favorite dessert and so I thought about turning it into a cake. Im not a huge fan of kahlua liquor so I thought about going the more traditional route and used marsala. I didn't want to end up with soggy sponge cake, turning the marsala and coffee into a syrup.
Here is to the end of era, let's eat cake.
Tiramisu Cake Recipe
Lady Fingers Cake (aka sponge cake for Tiramisu)
6 eggs, divided
2/3 cup of granulated sugar – ultra fine
2 tablespoons of granulated sugar – ultra fine
1 cup of cake flour
1 teaspoon of vanilla bean paste (essential)
½ cup of powdered sugar
1. Move oven rack to the center of the oven. Then preheat oven to 350 degrees Fahrenheit. Get three 9 inch by 1.5 inch rounds and butter, flour, and parchment paper them.
2. Place egg whites in a medium stainless steel or copper bowl. Then place egg yolks in a large stainless steel bowl. Using a hand mixer take the bowl with the egg yolks and pour in 2/3 cup of sugar. Beat on medium high speed till the egg yolks turn pale in color and double in size. The mixture should be very thick. Then turn down to medium speed and add in vanilla bean paste. Mix till thoroughly incorporated. Turn of mixer and place yolk mixture to the side.
3. Clean beaters and dry completely. Place them back on your hand mixer and grab your bowl of egg whites. Turn mixer on to medium high and beat until frothy. Then add in slowly the 2 tablespoons of sugar. Beat until stiff peaks form.
4. In three batches fold in egg whites into yolk mixture. Be careful not to over mix the eggs. Finally sieve in the one cup of flour and fold till combined. Split the mixture into three cake pans. Bake for 8-10 minutes and cake is springing back from touch and a light brown crust on top. I bake the cakes one at a time.
5. Immediately remove cakes and place them on cooling racks. Sprinkle with powdered sugar.
6 eggs, separated
16 oz of mascarpone
1 cup of granulated sugar – ultra fine
2 tablespoons of granulated sugar – ultra fine
2 teaspoons of vanilla bean paste
1. Place egg whites in a medium stainless steel or copper bowl. Then place egg yolks in a large stainless steel bowl. Using a hand mixer take the bowl with the egg yolks and pour in 1 cup of sugar. Beat on medium high speed till the egg yolks turn pale in color and double in size. Then take the marscapone cheese and beat it into the mixture. The mixture should be very thick. Then turn down to medium speed and add in vanilla bean paste. Mix till thoroughly incorporated. Turn of mixer and place yolk mixture to the side.
2. Clean beaters and dry completely. Place them back on your hand mixer and grab your bowl of egg whites. Turn mixer on to medium high and beat until frothy. Then add in slowly the 2 tablespoons of sugar. Beat until stiff peaks form.
3. Fold in batches the egg whites to the cheese mixture. Fold until thoroughly combined but careful not to deflate the mixture. Wrap with plastic wrap and place in fridge for at least 6 hours. The mixture should be firm like a pudding.
Marsala Coffee Syrup
1 cup of coffee – strong
1 cup of marsala
2/3 cup of sugar
1. In a medium sauce pan on medium high place all the ingredients in and stir till the mixture starts to bubble and thicken. Remove and let cool completely. Store in refrigerator till ready to use.
1 cup of French Butter, or salted at room temperature
2 cups of powder sugar
1 ½ cups of tiramisu mixture – from above recipe
1. In a large stand mixer beat butter till fluffy and slowly add in powder sugar. Once the mixture starts to come to together and become fluffy again slowly add in tiramisu mixture. Mix till fluffy and thoroughly combined.
To Assemble Cake:
2 cups of chocolate shavings and spirals – milk or dark
¼ cup of cocoa powder
1. Filling piping bag fitted with large round tip and fill with buttercream. Set aside
2. Take marsala coffee syrup out of fridge and get a pastry brush and set aside.
3. Take the cake rounds and place on your desired stand. I use a 9 inch round piece of cardboard to make it easier to assemble. Pipe a small amount of frosting onto cardboard and then place first round on top. This will help keep the cake stable.
4. Using the pastry brush, brush the syrup generously over the top of the cake round. Then pipe a circle of frosting around the edge of the cake round. Take the tiramisu mixture and fill in the circle of frosting. Place the second layer on top of the cake and repeat the steps.
5. Place the third layer on top the frosted second layer and then brush syrup generously. Take your piping bag of frosting and start on the outside layer and frost in a circle till you reach the center. Using an offset spatula start spreading the frosting to the sides of the cake. Gently turning the cake or the stand and continue till all the sides of the cake are covered with frosting.
6. Take the cocoa powder and sieve and dust the top of the cake.
7. Take the chocolate shavings and gently pat into the sides of the cake. Making sure to cover the entire cake.
8. Store in fridge until ready to serve.