Tiramisu With Three Layered Spongecake Vanilla Custard Wcake Recipes

TIRAMISU WITH THREE LAYERED SPONGECAKE (VANILLA CUSTARD W/CAKE)

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.

TIRAMISU LAYER CAKE

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.