Do you know that I’ve been meaning to post about this cake since April, when Mum had her birthday? I guess I’ve just made so many cakes in between that I never got around to it. Anyway, with last week’s GBBO having the theme of cakes, its spurred me on to actually get this posted about.
My mum is not a fan of icing on cakes. She doesn’t want something decorated with a geeky theme or thousands of sweets. Instead when I asked her what kind of cake she would like, all she requested was fresh cream. However this was my mum and I wanted to make her something special. So the more and more I thought about it, the more I knew I wanted to make it something she would love. As her favourite dessert is Tiramisu, I had the brainwave to make a sort of Tiramisu Cake – and this is what I came up with.
2 packets of sponge cake mix
1 tsp instant coffee powder/granules
1 tbsp coffee liqueur
1 container of mascarpone cheese (approx 250g)
120g icing sugar
2 tbsp coffee liqueur
500ml double cream
60g icing sugar
2 tbsp coffee liqueur
a Flake, cocoa powder, grated chocolate etc.
Now if you read the ingredients before you read the instructions, you might be gasping that my recipe features two packets of sponge cake mix. I don’t want to lie to you.. this is what I used. They were about 20p from Tesco and saved so much extra hassle! However if you really want to make the sponge mix yourself, there is nothing stopping you. You’d need enough mix for 3, 9 inch tins.
1. Make up the cake mix, according to the instructions. Divide the mixture into thirds, two of which can go straight into the cake tins (greased/lined, 9 inch tins) and the other should remain in a bowl. Add the instant coffee to the last lot of cake mixture. Stir and then add to the final cake tin.
2. Bake in a preheated oven (180°C ish, Gas Mark 4/5) for approximately 20 minutes – until the cakes are cooked. Leave to cool, turning out onto a cooling rack after 10 minutes or so.
3. While the cakes are cooling, you can do three things.
– In a small bowl or cup, mix the 60ml coffee (i.e. filter coffee, or coffee made up from instant powder) and 1 tbsp of coffee liqueur – set to one side.
– In a slightly larger bowl, mix the mascarpone, 120g icing sugar and 2 tbsp coffee liqueur. Whisk until smooth and slightly thicker (preferably with an electric whisk). Refrigerate once done. This is the filling.
– In another bowl, add the double cream, 60g icing sugar and 2 tbsp coffee liqueur. Whisk until stiff (preferably with an electric whisk). This is the topping. Take about 8 tbsp of this mixture and add to the filling mixture. Refrigerate once done.
4. When the sponges are cooled, you’re ready to assemble the cake. Place one plain sponge onto a serving plate, cake board etc. With a skewer or cocktail stick, poke holes at random intervals throughout the sponge. Carefully pour some of the coffee/liqueur mixture over the sponge, so that it soaks into the holes. Next, add a layer of filling mixture, then top with the coffee sponge layer. Add another layer of filling mixture and finally add the last plain sponge. Poke holes in the top sponge and pour the remaining coffee/liqueur mixture over the cake so it soaks into the holes.
|It’s not pretty but you get the idea!|
Your cake is basically made, so its now just a case of decorating it and making it look nice. Of course its pretty much up to you, what you do now, but this is what I did.
5. Taking the topping mixture, spread over the top of the cake and down the sides to smooth and neaten the look. While I had originally intended to completely cover the top and sides in the topping, I ended up deciding to leave some of the brown sponge showing as I thought it looked nice. Once you’re completely satisfied with the covering of your cake, sieve some cocoa powder over the top and/or sprinkle some grated chocolate or pieces of broken up Flake.
And that’s it, you’re done! An amazingly tasty, Tiramisu Cake.
Obviously if you’d prefer, you can make without the coffee liqueur and its just a fancier coffee cake. However as Tiramisu traditionally has alcohol in it, that’s why I went with the liqueur. At all stages, make sure you keep tasting. More icing sugar can be added for a sweeter taste or more coffee could be added for a stronger coffee flavour.
My mum loved it, as did everyone else who tried a piece. While its wickedly filled with calories, its great for a treat – especially a birthday. The recipe is so simple and can be easily adapted. Why not give it a try yourself?