Search This Blog

What will you create today?

Appliances (3) Asian (19) Baked (32) Bangladeshi (45) beef (8) Bread (12) breakfast (3) cake (13) Chicken (31) chocolate (10) Cookies (3) Curry (26) dessert (27) drinks (1) Eggs (5) Fish (7) Grilled (6) healthy (2) Indian (28) Juice (4) Lentils (2) Meat (7) middle eastern (2) Mutton (4) Pasta (2) Rice (11) Salad (2) Shrimp (9) Side Dish (17) smoothie (1) Snack (12) Soup (3) Thai (4) Vegetable (9) Vegetarian (23)

Monday, August 13, 2012

Tiramisu Layer Cake

Thanks to David and Jackie for the recipe!

Prep Time: 5 Minutes​​Cook Time: 20 Minutes​​Ready In: 2 Hours​Servings: 12
INGREDIENTS:
CAKE: - prepare the night before
1 (18.25 ounce) package moist white cake mix
4 teaspoon instant coffee powder dissolved in ¼ cup of water
3/4 cup coffee or espresso
2 tablespoon coffee flavored liqueur
FILLING:
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur
FROSTING:
2 cups heavy cream
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur
GARNISH:
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
2. Prepare the cake mix according to package directions. Divide 1/3 of batter in one pan, Stir instant coffee into remaining batter; pour into 2 pans.
3. 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.
4. In a measuring cup, combine brewed coffee and 2 tablespoon coffee liqueur; set aside.
5. 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. DO NOT BEAT MORE THAN 5 MINUTES!!!
6. 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. DO NOT BEAT MORE THAN 5 MINUTES!!!
7. To assemble the cake: LAYER THE CAKES UPSIDE DOWN! Place one coffee 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, and then spread with half of the filling mixture. Top with plain 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.
8. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar. Better results with regular chocolate rather than baker’s chocolate.

*i think you can use sweetened coffee in place if coffee liqueur


Related Posts with Thumbnails