Tiramisu Cake

Its true that youll dirty quite a few dishes while preparing this cake. Its true that the preparation isnt very simple. Its true that youll have to wait at least 4 hours before you can taste the finished cake. But the truth is also that this cake is absolutely divine!

Details

  • Preparation Time: 280 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 6 pieces Egg, fresh

  • 180 g Sugar, white

  • 120 g Wheat flour, white, multi-purpose

  • 1 teaspoon Baking powder

  • 80 g Koruzni škrob

  • 1 spoon Butter, unsalted

  • 3 dl Water

  • 3 spoons Coffee, espresso

  • 1 spoon Alcohol, Coffee liqueur

  • 2 spoons Alcohol, Coffee liqueur

  • 3 pieces Egg, fresh

  • 80 g Powdered sugar

  • 2 spoons Sugar, white

  • 400 g Cheese, creamy

  • 150 ml Sweet cream

  • 1 teaspoon Orange, shell

  • 3 spoons Cocoa, powdered, unsweetened

Steps

  1. Preheat the oven to 175 degrees Celsius. Grease a round cake pan (26 cm in diameter) well with butter. In a bowl, mix the flour, baking powder, and starch. Separate the egg whites and yolks into two bowls.

  2. Beat the egg whites with half of the sugar using an electric mixer until stiff peaks form. Whisk the yolks with the remaining sugar until frothy. Sift the flour, baking powder, and starch mixture over the yolk mixture and gently mix until combined. Finally, fold the beaten egg whites into the mixture in two parts using a hand whisk. Pour the batter into the greased pan, smooth the top, and bake in the preheated oven for about 35 minutes.

  3. Let the baked sponge cake cool slightly in the pan, then invert it onto a wire rack and let it cool completely. In a small pot, bring about 3 dl of water to a boil. Add about 3 heaping tablespoons of coffee to the boiling water and stir well. Bring the mixture to a boil a few times, then remove the pot from the heat. Strain the coffee into a bowl (making sure the sediment stays in the pot) and mix with the orange and chocolate liqueur.

  4. Separate the egg whites and yolks into two bowls. Whisk the yolks with powdered sugar until frothy, and beat the egg whites with regular sugar until stiff peaks form. Whip the sweet cream until stiff. First, mix the mascarpone into the yolk mixture, then fold in the whipped cream and orange zest, and finally, gently fold in the beaten egg whites. Store the cream in the refrigerator until ready to use.

  5. Slice the cooled sponge cake horizontally into three layers. Place one layer on a large plate and soak it well with the coffee mixture. Spread 1/4 of the cream over the soaked cake. Place the second layer of cake on top, soak it, and spread with cream. Repeat the process once more. Finally, spread the cream around the edges of the cake. Refrigerate the cake for about 4 hours.

  6. Dust the chilled cake with cocoa powder on top, cut into desired-sized pieces, serve on plates, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 272.02 kcal
  • Fat: 12.23 g
    • Saturated Fat: 6.09 g
  • Carbohydrates: 30.25 g
    • Sugars: 19.89 g
  • Protein: 6.45 g
  • Fiber: 0.12 g

Advice

Instead of orange and chocolate liqueur, you can use rum.