Tiramisu Cake

It’s Mother’s Day next Sunday so this weekend I invented a cake based on my Mum, Mother-in-Law and Wife’s favourite dessert: tiramisu. Follow the recipe below to make the mum in your life know how appreciated she is.

I’ve been a bit overwhelmed this week. Since last week’s blog, the number of people who have contacted me to say that it struck a chord with them has really taken me aback. I felt a bit exposed writing down what I said but I don’t regret it now, particularly if it’s helped other people. Our series of Bake Off is really popular on US Netflix and really lovely Americans getting in touch on a daily basis is such a treat for me, especially as they tend to message in the middle of the night (UK time) and I wake up to their kind thoughts. Thank you to everyone who’s taken the time to get in touch with me since watching the show or who has followed my blog, I really appreciate it.

Very interesting news this week about the new presenters of Bake Off on Channel 4. Prue Leith is taking over from Mary Berry, and replacing Mel & Sue are Sandi Toksvig (a familiar face to millions of us in the UK ever since her Number 73 days when I was a kid) and Noel Fielding, pictured above. I’m a massive fan of Noel Fielding, particularly on Never Mind the Buzzcocks and The IT Crowd. He’s very funny, but also has quite a gentle side and I think he’ll provide the right balance for the contestants in the tent. If they’re keeping to the usual schedule, there are 12 bakers and two reserves waiting nervously in the wings for filming to begin next month. Good luck to all of them, I’ll definitely be watching to see how the new line up gets on. While we’re talking about Noel Fielding, if you’ve got half an hour to spare, one of my favourite episodes of Buzzcocks hosted by the late, great Terry Wogan is below…

In the UK it’s Mother’s Day next Sunday. My very simple lemon and raspberry Mother’s Day cake from a few years ago was really popular, as were the raspberry and prosecco cupcakes from last year. If you make any of my bakes for your mum, tag me in on Twitter, Instagram or Facebook as I love to see what people have done. The cake below is really special. In my book, B.I.Y. Bake It Yourself, all of my recipes are graded levels 1, 2, or 3 depending on how difficult they are. As a guide, I reckon my lemon and raspberry cake is a level 1, and the cupcakes and this tiramisu cake are level 2. My 5-star-rated book is only £8.94 on Amazon at the moment, so there’s another great tip for a Mother’s Day present, to go along with the cake.

Tiramisu Cake Recipe

Ingredients

For the vanilla sponges

  • 3 large eggs
  • 160g sugar
  • 160g butter
  • 160g plain flour
  • 1 1/2 tsp baking powder
  • 1 tsp vanilla extract

For the chocolate sponges

  • 3 large eggs
  • 160g sugar
  • 160g butter
  • 130g plain flour
  • 30g cocoa powder
  • 1 1/2 tsp baking powder

For the mascarpone frosting and filling

  • 120ml Kahlua coffee liquor (this can be substituted with black coffee if you want to keep it alcohol-free)
  • 600ml double cream
  • 500g mascarpone
  • 200g icing sugar
  • 60ml brandy (this can be left out or substituted with a bit of milk to loosen the mix if you want to keep it alcohol-free)
  • 1 tbsp instant coffee
  • More cocoa powder to dust the top

Method

  1. Grease and line 2 x 6″ / 15cm tins with baking parchment
  2. Pre-heat the oven to 180oC  / fan 160oC  / gas mark 4
  3. Start with the vanilla sponges. Cream together the butter and caster sugar with an electric hand whisk
  4. Beat the eggs and vanilla extract into the mix
  5. Mix the baking powder into the plain flour
  6. Fold these dry ingredients into the mix with a silicone spatula or wooden spoon
  7. Divide the mixture evenly between the two cake tins (about 300g in each if you’re weighing your tins) and smooth the surface with an offset palette knife
  8. Bake for about 25 minutes or until a cocktail stick poked into the centre comes out clean
  9. Allow the sponges to cool in their tins for 10 minutes before taking them out and putting them on a cooling rack
  10. Wash your baking tins, beaters and bowl and grease and line the tins again with baking parchment
  11. To make the chocolate sponges, cream together the butter and caster sugar with an electric hand whisk
  12. Beat the eggs into the mix
  13. Mix the baking powder and cocoa powder into the plain flour – you’ll need to sieve these together, as the cocoa powder and baking powder can clump together
  14. Fold these dry ingredients into the mix with a silicone spatula
  15. Divide the mixture evenly between the two cake tins (again, about 300g in each if you’re weighing your tins) and smooth the surface with an offset palette knife
  16. Bake for about 25 minutes or until a cocktail stick poked into the centre comes out clean
  17. Allow the sponges to cool in their tins for 10 minutes before taking them out and putting them on a cooling rack
  18. To make the frosting, mix the double cream, mascarpone, icing sugar and brandy together in a bowl with an electric hand whisk until thick
  19. Take two sets of 5 tbsp of the mix and put this into two separate, small bowls
  20. Mix 1 tbsp instant coffee in a small amount of boiling water until it just dissolves. Mix 3/4 of this coffee into one of the small bowls of mascarpone frosting and 1/4 of this coffee into the other small bowl
  21. To construct the cake, level-off each of the cooled sponges (to make the tops flat) with a bread knife or ideally, a cake cutter
  22. If you do have a cake cutter, you might additionally want to cut each sponge layer in half horizontally to end up with eight thin layers to alternate as you construct. If you do this, you may need a little more Kaluha – no bad thing!
  23. Build the cake by starting with a vanilla sponge layer. Drizzle 30ml of Kaluha over the sponge (more if you like, but be careful not to make them too soggy!), then add 5 heaped tablespoons of mascarpone frosting and smooth down. Add the chocolate sponge layer and keep building up with 30ml of Kaluha and 5 heaped tablespoons of frosting
  24. Coat the cake with mascarpone frosting and smooth with a palette knife, dough scraper or icing smoother
  25. To get the ombre effect around the cake, add some of the light coffee mascarpone just under half way down the cake and the dark coffee mascarpone around the bottom of the cake and smooth. A cake turntable is really useful for this but not essential
  26. With a sieve, dust the top of the cake with cocoa powder and win at Mother’s Day!

The cake can be refrigerated until you’re ready to serve and it’s a fantastic, delicious, showstopper dessert. I hope you give it a go and until next week, Happy Baking!

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One thought on “Tiramisu Cake

  1. 1. Love me a bit of Buzzcocks – thanks for that!
    2. Great that your links to tools are things we could all afford
    3. That cake sounds amazing – and I love that you instruct to wash the dishes interim, not assuming we’ve all got dozens of pans! (nor just leave that important detail out, like so many recipes do)
    4. Noel Fielding is wild (cf The Mighty Boosh) but as you point out – he seems a really kind man

    Being on a show like Bake Off is a life-changing experience, for more reasons that even the viewers can recognise. Thank you so much for this and your last post.

    Like

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