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Tiramisu Cake
An after-school cake. Instead of doing my homework, I baked cake. It also started snowing, so I added the snowflake design on top. All I did was print out some snowflake templates, cut them out, lay them on the cake, and dust cocoa powder over it.
Tiramisu cake is delicious. It has a hint of sour flavour to it, balanced out by the bitter coffee flavour. The cream cheese/yogurt cream combined with the fluffy sponge cake makes the cake melt in your mouth.
Well then, let's get baking!
Tiramisu (Makes one 8-inch cake)
Ingredients
Sponge cake:
-5 eggs
-150g white granulated sugar
-135g all-purpose flour
-30g melted butter
Cream cheese/yogurt filling:
-2.5 sheets of gelatine
-275g cream cheese
-90g sugar
-100g plain yogurt
-165ml cold heavy cream
Coffee syrup:
-100ml water
-50g sugar
-8g instant coffee powder
-1 tsp. rum (optional)
Assembly:
-snow flake cutouts
-4 tbsp. cocoa powder
Instructions
Sponge cake:
1. Butter and line a 8-inch spring-form pan with parchment paper.
2. Pour hot water into a big basin. Place a smaller bowl on top of it. Fill the smaller bowl with the eggs.
3. Beat the eggs with a whisk until pale and foamy.
Preheat your oven at this point to 180 degrees Celsius.
4. Add the sugar little by little, dividing it into three additions. Beat at high-speed (with a hand-mixer) for 1 minute after each addition. After adding all the sugar, continue beating at low speed for about 30 seconds. When you lift the mixture with your beater, it should be ribbony.
5. Sift in the flour and fold it in quickly with a spatula.
6. Place a spoonful of the batter into the melted butter and stir. Pour this back into the batter and fold until well-incorporated. Do not over-mix.
7. Pour the batter into your prepared pan. Put it in the oven and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let it cool completely. With a bread knife, cut out two 1cm thick slices from the cooled sponge cake. On wide plate, place one of the sponge cake layers. Wrap a cake collar around it.
Coffee syrup:
1. In a small saucepan, add all coffee syrup ingredients except the rum. Place it on low heat.
2. When the syrup boils in the center as well as the edges, take it off the heat.
3. Stir the rum in after the syrup is completely cooled.
Cream cheese filling:
1. Soak gelatine sheets in cold water for 20 minutes.
2. Meanwhile, add cream cheese to a large bowl and beat until creamy. Add the sugar and beat until incorporated.
3. Add the yogurt and beat until combined.
4. In another bowl, add heavy cream and beat until very soft peaks form. Place the bowl in the fridge while you work with the gelatine again.
5. Squeeze the water out from the soaked gelatine sheets. Place them in a bowl and put that bowl on top of another bowl filled with hot water. Melt the gelatine.
6. Take a spatuful of the cream cheese filling from steps 2-3 and plop it into the melted gelatine. Stir until incorporated and then pour the mixture back into the cream cheese filling. Fold it in with a spatula until everything's well-incorporated.
7. Take the whipped cream from step 4 and add it to the cream cheese filling batter. Fold it in with a spatula until incorporated and smooth.
Assembly:
1. On the sponge cake layer brush, brush coffee syrup on the surface of that sponge cake layer just until coated.
2. Pour half of the cream cheese filling on the sponge cake layer brushed with coffee syrup. Spread evenly with a spatula.
3. Place the second sponge cake layer on top and brush the surface again with the remaining coffee syrup.
4. Pour the leftover cream on top and smooth it out well.
5. Let the tiramisu firm up in the fridge for one hour, then place snowflake cutouts on the surface and dust it with the cocoa powder. Remove the cutouts.
6. Unmold the cake and enjoy it with hot coffee!
Recipe adapted from a Korean cookbook named 진짜 기본 베이킹 책 by super recipes. http://www.super-recipe.co.kr/etc_06/etc_s4_01.php?inc=view&idx=130&tbname=notice