Tiramisu Cake
 
 
Serves: 1 8 inch layer cake
Ingredients
For the cake (double the recipe)
  • 3 tbsp clarified beurre noisette (I have used clarified beurre noisette as well as just melted butter and both will do too)
  • 1 tsp vanilla
  • 5 large eggs
  • ½ cup sugar
  • 75 gms sifted flour
  • 25 gms cornstarch
For the filling (single recipe)
  • 6 large egg yolks
  • ¾ cup sugar
  • 400 gms mascarpone cheese - room temperature
  • 1¾ cup heavy whipping cream (420 ml)
For assembly
  • 1 cup strong cold espresso (240 ml)
  • ½ cup coffee flavored Liqueur optional (120 ml)
  • 1 ounce cocoa for dusting
Instructions
For the cake:
  1. Prepare three 8 inch cake pans by greasing them and lining the bottoms with parchment paper and greasing it again.
  2. Preheat oven to 350 F/ 180 C.
  3. Melt the clarified butter and keep in a medium bowl. Add vanilla and keep warm.
  4. Sift the flour with cornstarch.
  5. In a large mixing bowl, set over a pan of simmering water heat the eggs and sugar until just lukewarm, stirring constantly to prevent the eggs from cooking.
  6. Using the whisk attachment of a stand mixer, beat the mixture on high speed for 5 minutes until triple in volume.
  7. Mix 1 scant cup of the beaten eggs and sugar mixture into the melted clarified butter. Thoroughly whisk the two together.
  8. Using a big balloon whisk, very gently fold in ½ cup of the flour into the remaining whipped eggs. Be very careful during this step as you do not want to deflate the beaten egg mixture. Repeat with the remaining flour mixture until the flour disappears.
  9. Gently fold in the butter mixture, making sure not to deflate the batter.
  10. Pour into prepared pan and bake in oven for 20 to 25 min. The cake should be golden brown and the cake starts shrinking from the sides.
  11. Loosen the sides immediately and unmould onto a greased rack at once. Invert to completely cool.
For the filling:
  1. Mix the cold espresso with the coffee liquor. Set aside.
  2. Over a double boiler with simmering water, heat the yolks and sugar and let cook for 10 minutes, whisking constantly. Remove from the heat and whip yolks until thick and lemon-colored.
  3. Add Mascarpone to whipped yolks, beat until combined.
  4. In a separate bowl, whip cream to stiff peaks.
  5. Gently fold the whipped cream in the mascarpone sabayon mixture and set aside. Though the original recipe doesn't call for it, I like to add about 2 tbsp of plain espresso to the mascarpone sabayon mixture.
Assembly:
  1. Prick the cakes with toothpick.
  2. On the cake stand, or serving board, place one of the cake layers.
  3. Brush each side of the cake with the espresso liquid. Per side I use about 3-4 tbsp of espresso to brush. Except for the bottom most layer I brush both top and bottom side of the cake. Make sure you soak the cakes well.
  4. Spoon one third of mascarpone cream filling over the cake.
  5. Repeat process with the other two layers of cake.
  6. Refrigerate 4 hours or overnight.
  7. Dust with cocoa before serving.
Recipe by The Novice Housewife at https://novicehousewife.com/2017/01/13/tiramisu-cake-2/