Sponge Cake Tiramisu Recipes
TIRAMISU CAKE
You can use rum or brandy, if you like.
Provided by Michelle
Categories World Cuisine Recipes European Italian
Time 2h20m
Yield 12
Number Of Ingredients 6
Steps:
- Cut the cake in half lengthwise to make two layers. Combine the coffee and brandy. Sprinkle enough of the coffee mixture over the bottom cake layer to moisten it well, but not soak it.
- Beat together the mascarpone and the confectioners' sugar until fluffy. Spread half the cheese mixture over the bottom cake layer. Top with remaining cake layer and spread remaining cheese on top. Dust liberally with sifted cocoa. Refrigerate 2 hours before serving.
Nutrition Facts : Calories 402.2 calories, Carbohydrate 32.7 g, Cholesterol 70.9 mg, Fat 26.8 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 14.3 g, Sodium 243.3 mg, Sugar 15.4 g
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- In a stand mixer, beat 8 eggs until foamy. Then slowly add the sugar and vanilla while the mixer is still beating.
- Meanwhile combine the cream cheese, mascarpone cheese, powdered sugar, and Kahlua in the bowl of your stand mixer. If your mascarpone cheese has a runny consistency, refrigerate this mixture for 40 minutes before adding in the egg product.
- Slice each cake in half so you are left with 4 thin slices. Soak each layer of cake with the espresso and Kahlua mixture. I find that using a Martellato soaker bottle works best.
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- Preheat the oven to 180C/160C(fan)/350F/Gas 4. Grease a 35x25cm/14x10in Swiss roll tin and line with baking parchment.
- For the sponge, place the eggs and sugar in a large bowl and, using an electric hand-held mixer, whisk together for about five minutes, or until the mixture is very pale and thick.
- Sift over the flour and fold in gently using a metal spoon or spatula, taking care not to over mix.
- Bake for 20 minutes, or until risen, golden-brown and springy to the touch. Cool in the tin for five minutes then turn out onto a wire rack and leave to cool completely.
- For the filling, dissolve the coffee in the boiling water and add the brandy. Set aside to cool.
- When the sponge is cold, carefully slice the cake in half horizontally, so you have two thin sponges of equal depth.
- Using the loose base of a square cake tin as a guide, cut two 18cm (7 in) squares from each sponge. Discard the sponge trimmings (or keep for cake pops or a sneaky single-serving trifle).
- Line the base and sides of the square tin with long rectangles of baking parchment; there should be plenty of excess parchment which you can use to help lift the cake from the tin later.
- Place the mascarpone cheese in a large bowl and beat until smooth. Gradually beat in the cream and icing sugar to make a creamy, spreadable frosting.
RECIPE TIRAMISU SPONGE CAKE
From whereiscake.com
- Tiramisu is one of the most popular desserts, which originates in sunny Italy. Every piece of it is full of sophistication; subtle notes of liqueur add a certain piquancy to the taste, and so you feel incredible pleasure and inspiration Cake parameters: diameter = 17-18 cm | 6.7 to 7 inch, height = 10 cm | 4 inch, weight 2300g | 81 oz.
- The sponge biscuit: Flour 195 g | 6.90 oz, Baking powder 1/2 tsp, Eggs 3 pcs, Sugar 150 g + 25 g | 6.15 oz, Very hot (boiling) water 120 ml | 4.10 fl oz, Vanilla extract 1 tsp , Preheat the oven to 165C (329F). Lay three rings (d = 16cm | 6.3 inch) with parchment and lightly grease them Divide the eggs into whites and yolks, leave for 35 to 40 minutes at a room temperature. Sift the flour with the baking powder In a separate bowl, whisk the yolks with 30 ml of cold water until a lush, lightened mass increases in volume by 2 to 3 times. Add the sugar (150g | 5.25 oz) and vanilla extract, and continue whisking at the medium-high speed for 4 to 5 minutes, then reduce the speed to minimum and pour in the hot water in a thin stream (don’t stop whisking!). When the mass gets completely smooth, add the flour and mix until it combines with the dough In a separate bowl, whip the whites with 25 g (0.90 oz) of sugar to medium peaks, with a whisk, and pour them into the dough in 2 to 3 passes. , S
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- You will need: Mascarpone 125 g | 4.40 oz, Condensed milk 65 g | 2.30 oz, Cream 33-35% 250 ml | 8.50 oz, Vanilla extract 1 tsp , Bring the mascarpone to the room temperature and whip it with a mixer until smooth. Add the condensed milk and vanilla extract, and whip again until smooth Cool the cream well, and whip it in a separate bowl until firm, mix by hand to the cheese mass in 2 to 3 passes, with wide circular movements from the center Weigh the finished custard and place it in a pastry bag
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