Tiramisu Cake
If you want to add more Mediterranean recipes to your recipe box, Tiramisu Cake might be a recipe you should try. This recipe serves 12 and costs 52 cents per serving. One portion of this dish contains approximately 4g of protein, 25g of fat, and a total of 426 calories. A mixture of white cake mix, coffee, coffee liqueur, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is liked by 3166 foodies and cooks. It is brought to you by I Adore Food. From preparation to the plate, this recipe takes around 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is not so excellent. If you like this recipe, you might also like recipes such as Tiramisu Cake, Tiramisu Cake, and Tiramisu Cake.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
cocoa powder to decorate
1/4 cup of freshly brewed coffee
2 Tablespoon of coffee flavored liqueur
2 cup of heavy cream
1 Teaspoon instant coffee powder
1 (8 ounce) container of mascarpone cheese
1/2 cup of confectioner's sugar
1 (18.25 ounce) package moist white cake mix
Equipment:
oven
frying pan
toothpicks
skewers
sieve
peeler
Cooking instruction summary:
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.
Step by step:
1. 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.
2. 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
1. Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart.
2. 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.
3. 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.
4. Pour remaining coffee mixture on top.
5. Spread sides and top of cake with frosting.
6. Place cocoa in a sieve and lightly dust top of cake.
7. 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.
Nutrition Information:
covered percent of daily need
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