Tiramisu Cake: a non-mascarpone version, a delicious recipe
published on 22 January, 2019 at 11:38
Ingredients
for Biskvit Cake:
6 large eggs room temp
1 cup all-purpose flour sifted
1 cup granulated sugar
1 tsp vanilla extract
6 large eggs room temp
1 cup all-purpose flour sifted
1 cup granulated sugar
1 tsp vanilla extract
for Tiramisu Frosting:
1.5 cups heavy whipping cream very cold
1 8oz stick cream cheese, room temperature
1/2 cup granulated sugar
for Tiramisu Coffee Syrup & Topping:
1 1/2 cups Strong coffee room temperature or cold
2 Tbsp granulated sugar
2 tsp rum
2 Tbsp unsweetened Cocoa Powder for dusting the finished cake
1 1/2 cups Strong coffee room temperature or cold
2 Tbsp granulated sugar
2 tsp rum
2 Tbsp unsweetened Cocoa Powder for dusting the finished cake
Directions:
In a bowl of your mixer, add 6 eggs and beat on high speed for 1 min. Add the sugar and mix. Add 1 tsp vanilla and sift the flour into your batter. Transfer the batter to your prepared pans. Bake 30 minutes or until the tops are golden brown. Remove from the oven and let cool. Cut it in half to make two cake layers.
Tiramisu Frosting:
Beat 1.5 cups heavy whipping cream. Transfer whipped cream to a medium bowl and refrigerate until ready to use. In the same bowl, beat softened cream cheese and sugar. Use a spatula to fold whipped cream into the cream cheese mixture, then refrigerate the frosting until ready to use.
Coffee Syrup:
Mix 1 1/2 cups strong coffee with 2 Tbsp sugar and stir until sugar dissolves. Stir in the rum.
Brush half of the coffee syrup over the bottom layer's cake. Spread 1/3 of the frosting over the first cake layer. Sift 1 Tbsp cocoa powder over the frosting. Center the second cake layer over the frosting and brush the remaining half of the syrup over the second cake layer. Spread the remaining frosting over the top and sides of the cake.
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