TIRAMISU LAYER CAKE
Inspired by the popular Italian dessert, this Tiramisu Layer Cake is a heavenly combination of espresso, mascarpone, and a hint of Kahlua.
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees, grease and flour three 8 inch x 2 inch round cake pans.
- In a medium sized bowl, add the flour, baking powder, and salt. Whisk to blend for 30 seconds. Set aside.
- In another bowl or measuring cup, combine the sour cream, milk, instant espresso granules, and vanilla.
- In the bowl of your mixer, beat the softened butter until smooth. Gradually add the sugar and beat on medium speed for 3-5 minutes until fluffy and lightened in color.
- Add the eggs one at a time, mixing until the yellow of the yolk disappears.
- Add the flour mixture and the sour cream mixture alternately, beginning and ending with the flour mixture (3 additions of dry ingredients, 2 of wet).
- Mix until combined and smooth, do not mix above medium speed or over-mix.
- Bake at 350 degrees for 25-28 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let the cakes cool 5-10 minutes, then turn out.
- Makes 7 cups batter. The recipe works well for cupcakes.
- Mix coffee, Kahlua and powdered sugar and set aside to cool.
- First, Place a bowl and the whisk attachment or beaters if using a hand mixer in the freezer about 10 minutes. This will help in whipping the heavy cream.
- Dissolve the espresso powder in 1/4 cup heavy cream.
- In the bowl of your mixer, add the softened mascarpone, powdered sugar, vanilla and dissolved espresso powder. Cover the bowl with a towel to avoid a cloud of powdered sugar.
- Begin mixing on low speed gradually increasing the speed to medium until the mixture is combined and smooth. Set this aside while you whip the heavy cream to stiff peak stage. Stiff peak stage is when you raise the beater, the cream will form a peak standing straight up or the tip will curl over only slightly. Be careful not to over beat.
- Fold the whipped cream into the mascarpone mixture.
- Place espresso cake layer on the pedestal or cake base
- Brush espresso syrup over the cake layer.
- Apply Mascarpone filling (staying about 1/4 inch from the edge of the cake layer.
- Repeat for the other layers
- If settling the cake, wrap the tier in plastic wrap and place a pan or book on top while chilling the cake in the refrigerator for a few hours. Frosting needs to be refrigerated as well.
- When ready to decorate, crumb coat the cake with a thin layer of mascarpone frosting and follow with the final coat of frosting.
- Dust the top with cocoa (we tapped it through a sifter). Add border and piping around the top to your liking. (We used an 8B star tip for the top, and a tip 21 for the shell border around the base. We also topped each piped star with a Ghirardelli dark chocolate chip (I like these because they are a little larger & flatter than most chocolate chips).
TIRAMISU LAYER CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield 10 to 12 servings
Number Of Ingredients 23
Steps:
- Make the cake: Preheat the oven to 325 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; line the bottoms with parchment paper. Butter the parchment and dust the bottom and side of each pan with flour, tapping out the excess. Whisk the flour, baking powder and salt in a medium bowl; set aside.
- Beat the butter in a large bowl with a mixer on medium-high speed until creamy, about 1 minute. Add the granulated sugar and continue beating until light and fluffy, about 4 minutes. Beat in the eggs one at a time until incorporated, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in three batches, alternating with the milk in two batches, until just incorporated. Increase the speed to medium high and beat until smooth, about 30 seconds.
- Divide the batter between the prepared pans and lightly tap each against the counter to remove any air bubbles. Bake until lightly golden and a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Let cool 15 minutes in the pans, then turn out onto a rack to cool completely; discard the parchment.
- Meanwhile, make the filling: Beat the cream cheese and coffee extract in a large bowl with a mixer on medium-high speed until smooth and creamy, about 1 minute. If using a stand mixer, switch to the whisk attachment. Add 1 1/2 cups heavy cream and the confectioners' sugar and beat until stiff peaks form, 2 to 3 minutes. Divide the filling between 2 small bowls (about 1 heaping cup each). Stir together the remaining 1 tablespoon heavy cream and the espresso powder in a small bowl to make a paste; fold into one bowl of filling. Fold the cocoa powder into the other bowl of filling. Refrigerate until ready to use.
- Make the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in the confectioners' sugar, 1 teaspoon coffee extract, the vanilla and salt until just combined. Increase the mixer speed to medium high and beat until fluffy, about 4 more minutes; set aside.
- Make the ganache: Put the chocolate in a small bowl. Heat the heavy cream in a small saucepan until steaming, then pour over the chocolate. Let sit 5 minutes, then stir until melted and smooth. Stir in the remaining 1/2 teaspoon coffee extract; let sit until cool but still pourable, about 1 hour.
- Assemble the cake: Using a long serrated knife, carefully slice each cake in half horizontally to make 2 thin layers; brush the cut sides of each cake with coffee liqueur, if desired. Put 1 cake layer cut-side up on a plate and spread with 1 heaping cup frosting. Top with another cake layer and spread the coffee filling over the top. Top with another cake layer and spread with the cocoa filling. Top with the remaining cake layer. Frost the top and side of the cake with the remaining frosting. Pour the ganache over the top and gently spread with an offset spatula, letting it drip down the side. (If the ganache is too thick to pour, microwave in 10-second intervals until smooth.) Let set about 20 minutes before slicing.
TIRAMISU LAYER CAKE
Fancy taste without all the work. This cake is wonderful for a get together or just a special occasion at home. Using a box cake mix as a base it's a real time saver!
Provided by bettina
Categories World Cuisine Recipes European Italian
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
- Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
- To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
- To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
- To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
- To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
Nutrition Facts : Calories 465 calories, Carbohydrate 46.3 g, Cholesterol 77.7 mg, Fat 28.9 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 15 g, Sodium 308.8 mg, Sugar 34.4 g
TIRAMISU WITH THREE LAYERED SPONGECAKE (VANILLA CUSTARD W/CAKE)
This treasured recipe is unlike any I'd ever seen, but had tasted in fancy restaurants. It has a few extra steps, but once you've had this perfect ratio of custard (missing in most recipes), sponge cake, and coffee, you will never go back! Recipe from Mercedes Zezza, Naples from Richard Sax's Classic Home Desserts. Note: the directions are long but specific to ensure a perfect dessert.
Provided by Roxygirl in Colorado
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F.
- Lightly butter 8 or 9 inch springform pan.
- Line bottom pan with wax paper(lightly buttered and floured) cut to fit.
- In a bowl, beat the egg whites with the salt until they form soft peaks, and gradually beat in the sugar.
- Beat until whites are just stiff, no longer.
- In another bowl, whisk the egg yolks and vanilla until blended.
- Fold in about 1/4 of the beaten whites.
- Pour the egg yolk mixture into the beaten whites.
- Sprinkle the sifted flour and cornstarch through a strainer over the egg whites.
- Fold together thoroughly, without over mixing.
- Spread the batter in the prepared pan, tilting gently so the batter spreads to the edges.
- Bake until the edges are set and the cake is golden, about 25-30 minutes.
- Cool the cake in the pan for a few minutes and invert the cake onto a wire rack, peeling carefully the paper.
- Let cool completely on rack.
- Wash your pan since you will be using it again.
- Custard:.
- In a saucepan over medium heat, scald all but two tablespoons of the milk with the sugar, stirring until sugar dissolves.
- In a bowl, beat the egg yolks with the reserved cold milk and the flour.
- Gradually pour about 1/2 of the hot milk into the yolk mixture and whisk constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it comes to a boil.
- Boil (keep stirring) for 2 minutes.
- Remove from heat and strain the custard (if necessary) into a clean bowl.
- Whisk in the butter, rum or cognac, and vanilla.
- Cover with wax paper or plastic wrap pressed directly on the surface to prevent a "skin" from forming.
- Refrigerate until cold, at least 2 hours.
- In a bowl, lighten the mascarpone by folding it over itself a few times with a rubber spatula and mashing gently, if necessary.
- Cover and chill until you are ready to assemble the cake.
- Assembling the cake:.
- With a serrated knife, cut the cake horizontally into 3 equal layers.
- Place the bottom layer in the springform pan.
- Drizzle and brush it with part of the espresso, soaking it generously.
- Gently top the cake with 1/3 of the custard.
- Repeat with another layer of cake, more espresso, and more custard.
- For the top layer, moisten the cut surface of the cake with espresso and invert it, browned side up in pan.
- Gently spread with the remaining custard, smoothing the surface.
- Sift some of the cocoa in an even layer over the top of the cake.
- Refrigerate for at least one hour so the cake will be well chilled and the layers will set.
- Sprinkle a little more cocoa over the top before serving in wedges.
Nutrition Facts : Calories 330.5, Fat 14, SaturatedFat 7.1, Cholesterol 271.1, Sodium 140.2, Carbohydrate 39.4, Fiber 0.9, Sugar 25.5, Protein 8.3
More about "tiramisu with three layered spongecake vanilla custard wcake recipes"
TIRAMISU LAYER CAKE - YOUR FAVORITE ITALIAN DESSERT IN CAKE …
From lifeloveandsugar.com
5/5 (8)Total Time 2 hrs 43 minsCategory DessertCalories 978 per serving
- Prepare four 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
- . Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
TIRAMISU TRES LECHES CAKE | KITCHEN @ HOSKINS
From kitchenathoskins.com
VANILLA MAGIC CUSTARD CAKE | HOMEMADE TRIPLE LAYER …
From omgchocolatedesserts.com
TIRAMISU CAKE - JUST LIKE THE TRADITIONAL ITALIAN DESSERT, …
From bakingamoment.com
CUSTARD-FILLED VICTORIA SPONGE CAKE - WALLFLOUR GIRL
From wallflourgirl.com
TIRAMISU TRES LECHES CAKE - JO COOKS
From jocooks.com
MAGIC THREE LAYER CUSTARD CAKE | RECIPETIN EATS
From recipetineats.com
VANILLA TIRAMISU CAKE. - HALF BAKED HARVEST
From halfbakedharvest.com
TIRAMISU SPONGE CAKE - THE CANDID APPETITE
From thecandidappetite.com
HOMEMADE CLASSIC ITALIAN TIRAMISU LAYER CAKE
From anitalianinmykitchen.com
THREE LAYER TIRAMISU CAKE RECIPE - RECIPELAND.COM
From recipeland.com
EASY AND PERFECT TIRAMISU CAKE | PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
TIRAMISU CAKE WITH MASCARPONE SABAYON- THE LITTLE …
From thelittleepicurean.com
TIRAMISù LAYER CAKE WITH MASCARPONE MOUSSE RECIPE
From bonappetit.com
TIRAMISU WITH SPONGE CAKE | HOMEMADE TIRAMISU WITHOUT
From youtube.com
TIRAMISU LAYER CAKE ~SWEET & SAVORY
From sweetandsavorybyshinee.com
TIRAMISU LAYER CAKE - JAJA BAKES - JAJABAKES.COM
From jajabakes.com
THE ULTIMATE TIRAMISU LAYER CAKE | MILK BAR RECIPES
From milkbarstore.com
TIRAMISU SPONGE CAKE WITH MASCARPONE - NITHA KITCHEN
From nithaskitchen.com
CUSTARD TIRAMISU RECIPE - COOKIST.COM
From cookist.com
THE BEST TIRAMISU CAKE - MOMSDISH
From momsdish.com
THE ULTIMATE TIRAMISU CHEESECAKE LAYER CAKE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
EID TIRAMISU- THREE DECADENT LAYERS - BAKE WITH SHIVESH
From bakewithshivesh.com
TIRAMISU CUPCAKES - LITTLE SWEET BAKER
From littlesweetbaker.com
TIRAMISU LAYER CAKE - THE CHEESE KNEES
From cheeseknees.com
ITALIAN SPONGE CAKE - PAN DI SPAGNA RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
TIRAMISU CAKE RECIPE (VIDEO) - SIMPLY HOME COOKED
From simplyhomecooked.com
TIRAMISU SPONGE CAKE - RECIPES
From worldrecipes.eu
RECIPE: TIRAMISU SPONGE CAKE STEP BY STEP WITH PICTURES
From handy.recipes
TIRAMISU CAKE WITH MASCARPONE CUSTARD AND COFFEE BUTTERCREAM
From cakebycourtney.com
TIRAMISU CUPCAKES FROM A SPONGE CAKE | CRAFTYBAKING | FORMERLY …
From craftybaking.com
TIRAMISU LAYER CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
TIRAMISU CAKE - PREPPY KITCHEN
From preppykitchen.com
LAYERED SPONGE CAKE RECIPE | SIDECHEF
From sidechef.com
4 LAYER TIRAMISU CAKE RECIPE - A DAY IN CANDILAND
From adayincandiland.com
30 TYPES OF CAKE, EXPLAINED - TASTINGTABLE.COM
From tastingtable.com
RECIPE TIRAMISU SPONGE CAKE - FOOD NEWS
From foodnewsnews.com
VANILLA TIRAMISU WITH PUDDING MIX & WHIPPED CREAM
From theseamanmom.com
TIRAMISU CAKE - THE SCRAN LINE
From thescranline.com
AUTHENTIC ITALIAN SPONGE CAKE – MADE WITH TIRAMISU OR …
From glorifiedhobby.com
RECIPE TIRAMISU SPONGE CAKE
From whereiscake.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love