If you like the traditional version you’ll like thisTiramisu Layer Cake.
Even if you don’t like the original there’s a good chance you will like a Tiramisu Layer Cake. What you have here is a three-layer vanilla cake. Each layer is brushed (heavily) with a coffee/bourbon syrup. The original recipe called for brandy but I only had bourbon on hand. When it’s 9 degrees outside you use what you have on hand.
Even if you don’t like the original there’s a good chance you will enjoy a Tiramisu Layer Cake. It’s a three-layer vanilla cake, brushed (heavily) with a coffee/bourbon syrup filled and frosted with rich mascarpone frosting.
What’s really fun about this cake is that the frosting is a backdrop for you to decorate any way you choose. I lightly dusted the top with cocoa powder. Actually I used a stencil for a polka dot effect. I’m still hung up on polka dots. This cake is dense but the texture is light. Once it’s assembled and frosted it has to chill for at least four hours in the refrigerator. I left it in overnight, which made slicing it a bit easier.
It’s been a long time since I ate a slice of cold cake, but I took the plunge with this one and I wasn’t disappointed. As good as this is right out of the fridge it was twice as good at room temperature. After the photo shoot I wrapped the cake in plastic wrap, put it in a cake box and returned it to its icy home. There it sat for two days while I thought of who I could give it to.
Charisse has a week off from work so sending it with her wasn’t an option. However, I did manage to send a couple of slices home with her over the weekend. When I retired my co-workers said to remember them when I was baking. Aha! Off to my former workplace the last of the cake went. Seriously friends it’s getting harder to give my baked goods away and keeping them at home is way too much temptation. Guess I’ll have to renew my search for single serve desserts, maybe.
One of my favorite books to bake from when I was with the Cake Slice Bakers was the Southern Cake Book. That’s the same book the Mexican Chocolate Cake http://www.thesweetsensations.com/mexican-chocolate-cake-and-celebrate-your-story-link-party/ was from and that’s where I found this recipe. There are at least, and I kid you not, 15 cakes from that book I want to bake. Neither of them is a single serving.
- ½ cup butter, softened
- ½ cup shortening
- 2 cups sugar
- ⅔ cup milk
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon vanilla bean paste
- 1 teaspoon almond extract
- 6 egg whites
- Coffee Syrup
- 1 cup sugar
- ⅔ cup strong brewed coffee
- ¼ cup brandy or bourbon
- Mascarpone Frosting
- 1–3 oz package softened cream cheese
- ¼ cup butter, softened
- 5 ½ cups powdered sugar
- 1- 8 oz package mascarpone cheese
- 2 teaspoons vanilla
- Preheat oven to 350° and beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
- Stir together milk and ⅔ cup water.
- Combine flour and next 2 ingredients; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture.
- Beat at low speed just until blended after each addition. Stir in vanilla bean paste and almond extract.
- Beat egg whites at high speed until stiff peaks form, and fold into batter. Spoon batter into 3 greased and floured 8-inch round cake pans.
- Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
- For the Coffee Syrup combine sugar and ⅓ cup water in a small sauce pan over medium high heat.
- Stir until sugar is dissolved, then stir in coffee and bourbon, makes 1 ½ cups.
- Let cool 1 hour.
- To prepare Mascarpone Frosting, beat 1- 3 oz package softened cream cheese and ¼ cup softened butter at medium speed of an electric mixer until creamy.
- Gradually add the 5 ½ cups of powdered sugar beating at low speed and stopping to scrape the sides of the bowl after each addition.
- Add the 8 oz package of mascarpone cheese and 2 teaspoon of vanilla.
- Beat until thoroughly blended, makes 3 ¼ cups.
- Pierce cake layers with a wooden pick, making holes 1 inch apart. Brush or spoon coffee Syrup over layers.
- Place 1 cake layer, brushed side up, on a cake stand or serving plate.
- Spread top with 1⅓ cups Mascarpone Frosting.
- Top with second cake layer, brushed side up, and spread with 1⅓ cups Mascarpone Frosting. Top with remaining cake layer, brushed side up.
- Spread top and sides of cake with remaining Mascarpone Frosting.
- Chill 4 hours before serving.
- Garnish, if cocoa powder if desired.
Hopefully the blog hops I party with weekly are Tiramisu fans. These are the parties I’m linking up with.