'A Sweet punch' is a new baking group started by Ria, Divya and Maria. This group is for all those people out there who are still learning to bake (like me) and Sweet Punch is for all those whose have a passion for baking because the mission of this group is to make baking easy for EVERYONE. And thus, our first baking challenge by Ria of Ria's collection was to bake this Tiramisu cake.
Though I had never tasted this dessert before, I had heard a lottt about this dessert and I always wanted to make this at home. And Now,I have just fallen in love with this dessert and I am definitely going to try this again and again. TIRAMISU CAKE
For the espresso extract:
To make the cake:
Sift together the cake flour, baking powder, baking soda, and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy.
Add the sugar and beat for another 3 minutes. Add the eggs one by one, and then the yolk, beating for 1 minute after each addition. Beat in the vanilla; don’t be concerned if the mixture looks curdled. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. Divide the batter evenly between the two pans and smooth the tops with a rubber spatula.
Bake for 28 to 30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean. Transfer the cakes to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them, and peel off the paper liners. Invert and cool to room temperature right-side up.
Stir the espresso powder and boiling water together in a small cup until blended. Set aside.
To make the syrup:
Stir the water and sugar together in a small saucepan and bring just to a boil. Pour the syrup into a small heatproof bowl and stir in 1 tablespoon of the espresso extract and set aside.
Working with the stand mixer with the whisk attachment or with a hand mixer, whip the heavy cream until it holds firm peaks. Switch to a rubber spatula and stir about one quarter of the whipped cream into the mascarpone. Fold in the rest of the whipped cream with a light touch.
For the frosting- whisk 1 to 1 1/2 tablespoons of the remaining espresso extract into the remaining mascarpone filling. Taste the frosting as you go to decide how much extract you want to add. If the frosting looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for 15 minutes or so. Refrigerate the cake too.With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top. If you want to decorate the cake with chocolate-covered espresso beans, press them into the filling, making concentric circles of beans or just putting some beans in the center of the cake.
Refrigerate the cake for at least 3 hours (or for up to 1 day) before serving – the elements need time to meld.Just before serving, dust the top of the cake with cocoa.
The cake can be cut into small rounds and can be made as cakelettes or you can assemble them in a glass for individual servings.
I didn't use the whole syrup to moisten the cake, thinking it would become soggy. But I think the quantity given above should have been used to make the cake more moist.
And I have skipped using Kahlua or brandy for the extract and the syrup for obvious reason.
And as I didn't get chocolate covered express bean, I used choco chips to decorate.