My first attempt at baking a tiramisu cake for my bestie turned out well. We had planned for a birthday lunch and I was rather worried that my cake will melt in the hot weather on its way to the venue. I bought dry ice from Isetan KLCC first thing in the morning to accompany my cake!
I've tested a few tiramisu recipes but somehow the flavour, liquor, coffee aroma or even the sponge cake is not right Finally, I settled for Alan Ooi's tiramisu cake. It may not be the best around but I am very satisfied with the final outcome.
You may decorate your tiramisu cake with whipped cream or buttercream icing but I love to top the whole cake with caramelized walnut. You may prepare the walnuts in advance or right after you popped your cake into the chiller to set.
Click here for the caramelized walnut.
Ingredients for sponge cake (8" or 9" round cake)
92g self-raising flour
50g caster sugar
52g corn oil
50g water
4 egg yolks (Grade A)
4 egg whites (Grade A)
60g caster sugar
1/2 tsp cream of tartar
Method:-
1. Preheat oven to 140°C. Line an 8" or 9" (21 - 22 cm) removable bottom cake pan with a layer of parchment paper. Measure the ingredients as detailed above.
2. Whisk egg yolks with 50g caster sugar till dissolved. Add corn oil and whisk till just combined. Add water and stir till evenly mixed.
3. Sift flour into mixture and whisk till just combined.
4. In a separate bowl, whisk egg whites till frothy. Add cream of tartar. Gradually add 60g caster sugar whilst still whisking. Continue to whisk till firm peak stage.
5. Add whisked egg whites into egg yolk batter in 2 batches. Use a spatula to scrap and fold till just evenly mixed. Bang mixing bowl against worktop 2-3 times to remove bubbles.
6. Pour mixture into lined cake pan and bake in the middle oven for 50-60 minutes till skewer comes out clean.
7. Overturn the cake onto a wire-rack and remove the mould. Let it stay overturn until completely cooled.
Ingredients for coffee syrup
40g caster sugar
150g hot water
3 tbsp instant coffee powder
3 tbsp Kahlua
1 tbsp Baccardi rum
1. Add coffee powder and caster sugar into a measuring glass-cup.
2. Pour boiling water into the cup and stir until sugar is completely melted.
3. When coffee mixture is completely cool, add Kahlua and Baccardi into the mixture. Set aside.
Ingredients for Tiramisu filling
2 egg yolks (Grade A)
40g caster sugar
15g gelatine powder
80g water
250g mascarpone cheese
40g icing sugar
125g cream cheese (softened at room temperature)
400g dairy whipping cream
1 tbsp Baccardi rum
Method:-
1. Add water to gelatine powder in a ceramic bowl for 5 minutes. Microwave high for 30 seconds till dissolved completely. (You may double-boil if you wish.)
2. Cook egg yolks with caster sugar in Thermomix for 5 minutes/ 80°C / Sp 4
3. Pour cooked egg yolk mixture into a mixing bowl. Add in gelatine and mix thoroughly. Set aside.
Your egg yolk mixture should be still warm . For the next steps, you must work quickly so that the gelatine does not set. Otherwise, your filling will be lumpy.
4. In another bowl, whip dairy whipping cream until light and fluffy. Place in the chiller to maintain stability.
5. Using another bowl, whip cream cheese with sifted icing sugar until smooth.
Then add in mascarpone cheese and whisk till smooth. Do not over whisk or mixture will be rough.
6. Add 1 tbsp of rum and egg yolk mixture to cheese mixture and mixed till well combined.
7. Remove dairy whipped cream from chiller and add to the mixture with a spatula until well-combined.
Assembling the cake.
1. Cut sponge cake into 3 slices.
Tip:- If you do not have a cake slicer, use a 1cm height cookie pan as a separator.
2. Place one slice of sponge cake inside the same removable bottom cake pan. Using a brush, dip coffee syrup and brush generously onto cake.
3. Weigh your tiramisu filling. I use about 400g for the first 2 layers. Pour 400g of tiramisu filling on top of the 1st sponge layer. Use a spatula to level.
4. Next, pick up the 2nd slice of sponge cake. Brush coffee syrup generously. Place the sponge cake face down on top of the 1st layer. Then brush coffee syrup again on top. This 2nd slice of sponge cake have both faces brushed with coffee syrup.
5. Pour the next 400g of tiramisu filling on top of the 2nd layer. Level with a spatula.
6. Pick up the last slice of sponge cake. Again, brush generously with coffee syrup.
Place it face down onto the 2nd layer. Pour the remaining tiramisu filling on top and level.
Cover, and place inside the chiller.
Refrigerate for a minimum of 4 hours or overnight till set.
8. You may use either non-dairy whipped cream (eg. Vivo) or double-cream to frost your cake thinly. The frosting enables my caramelized walnut to stick firmly.
Whip about 150g of cream till stiff peak. Use an offset spatula and frost your cake.
9. Press caramelized walnut firmly onto the frosting until it sticks.
10. You may decorate your cake with some strawberries. Use a toothpick so that the strawberry will stay in place.
Isn't it beautiful? The caramelized walnut is an added luxury. I love how my besties oooh... and ahhh... over the taste. Some even commented being slightly drunk after savoring a piece.
These pictures were taken while making my second tiramisu cake for another bestie; who requested for the same cake for her birthday haha.....
As I was pressed for time, I used the same format for her "Happy Birthday" cake topper ;>. Well, ideas are evergreen! I even managed to come up with two birthday cards using my Silhouette Cameo.
That's all folks! Thanks for dropping by!
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