Saturday, November 9, 2013

Classic Tiramisu

Henry Ford once said that, "Give me a car in any color as long as it is Black". Am not sure if i can say that
about cars but i do know that - "Give me a cake in any flavour as long as it is Tiramisu".

For last 3 years, on 4th day of every November, i attempt baking a cake that has to be the most special and this year round it was Tiramisu - A cake at the sight of which eyes would lit up and a sunshine like smile would make the room shine.....Wish you a very happy Birthday Allen!

Classic Tiramisu 
adapted from Dorie Greenspan - From my home to yours

For the cake:

2 cups cake flour ( 1 cup cake flour= 1 cup maida - 2 tablespoons maida+2 tablespoons corn flour)
2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
150gms unsalted butter at room temperature
1 cup sugar
3 eggs
1 egg yolk
1 1/2 teaspoons vanilla
3/4 cup buttermilk

For the espresso extract:

2 tablespoons instant espresso coffee powder
2 tablespoons boiling water

For the espresso syrup:
1/2 cup water
1/3 cup sugar
1 tablespoon brandy ( or kalhua)

For the filling and frosting:

250 grams mascarpone cheese (see the recipe here - use 750 ml cream)
1/2 cup confectioners’ sugar
1 1/2 teaspoons vanilla
1 Tablespoon Kahlua (or brandy or amaretto- optional)
1 cup heavy cream
2 1/2 ounces finely chopped semisweet or bittersweet chocolate (or mini chocolate chips)

For decoration
Cocoa powder, for dusting
Chocolate shavings

To make the cake
  • Preheat oven to 180ÂșC. Lightly grease 2 8 or 9-inch baking pans
  • Sieve together the cake flour, baking powder, baking soda, and salt
  • In a large mixing bowl, cream together the butter and sugar
  • Add the eggs and egg yolk one at a time, beating well after each addition. Mix in the vanilla extract.
  • Add the dry ingredients alternately with the buttermilk (begin and end with dry ingredients)
  • Divide batter evenly between baking pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean
  • Allow to cool in pans for 10 minutes before removing and transferring to a cooling rack to cool completely
To make the extract
  • Stir the espresso powder and boiling water together in a small cup until blended. Set aside.
To make the syrup
  • Stir the water and sugar together in a small saucepan and bring just to a boil
  • Remove from heat and stir in brandy or 1 tablespoon of the espresso extract. Set aside.
To make the filling and frosting
  • Put the mascarpone, sugar, vanilla, and liqueur in a large bowl and whisk just until blended and smooth
  • In a seperate bowl. whip the heavy cream until it holds firm peaks
  • Switch to a rubber spatula and fold the whipped cream into the mascarpone mixture
Assemble the cake
  • If the top of the cakes have crowned, use a long serrated knife to trim off the top of the cakes to make them level
  • Place one cake layer on a cake plate and using a cake knife cut the cake into two layers
  • Using a pastry brush, soak the top of the cake in 1/4 of the espresso syrup. Spread the top with 1/4 of the mascarpone frosting. Sprinkle shaved semi-sweet chocolate till they cover the cream layer 

  •  While the second cake layer is resting on the counter, soak the top with another 1/4 of the espresso syrup. Carefully flip the cake upside down and place the cake on top of the other, soaked side down

  • Repeat the above steps with the 2nd cake 

  • Spread the remaining mascarpone frosting over the top and sides of the cake.
  • Dust the top of the cake with cocoa powder until the mascarpone frosting is no longer visible.
  • Finish by sprinkling chocolate shavings on the top and share it with your loved one