Tiramisu layer cake

Based on 6 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

“If it happens that you cannot decide between dessert and cake, here is the perfect recipe for you! You can also leave out the yolks in the cream, this way the cake would keep longer in the fridge.”

Difficulty

Easy 👌
50
min.
Preparation
45
min.
Baking
60
min.
Resting

Ingredients

Servings:-12+
400 g flour
10 g baking powder
½ tsp salt
350 ml buttermilk
egg whites
20 g vegetable oil
240 g butter
500 g sugar
½ tsp almond extract
2 tsp vanilla extract
egg yolks
200 g confectioner’s sugar
800 g mascarpone cheese
400 ml heavy cream
200 ml espresso
2 tbsp unsweetened cocoa powder (for dusting)
nonstick cooking spray
Metric
Imperial

Utensils

  • bowl (large)
  • liquid measuring cup
  • oven
  • 2 springform pans (8 in.)
  • 2 parchment paper
  • stand mixer with paddle
  • rubber spatula
  • whisk
  • hand mixer with beaters
  • bowl
  • serrated knife
  • cake platter
  • cake ring (8 in.)
  • fine sieve

Nutrition per serving

Cal
799
Protein
26 g
Fat
41 g
Carb
85 g
  • Step 1/4

    Add flour, baking powder and salt to a large bowl, mix to combine. In a measuring cup, mix buttermilk, egg whites and vegetable oil, then set aside.
    • 400 g flour
    • 10 g baking powder
    • ½ tsp salt
    • 350 ml buttermilk
    • egg whites
    • 20 g vegetable oil
    • bowl (large)
    • liquid measuring cup

    Add flour, baking powder and salt to a large bowl, mix to combine. In a measuring cup, mix buttermilk, egg whites and vegetable oil, then set aside.

  • Step 2/4

    Preheat oven to 175ºC/347°F. Grease the springform pans by spraying with cooking oil and line the base with parchment paper. Attach paddle to a stand mixer, add butter, sugar, almond extract and half of the vanilla extract to the bowl and start to mix. Add in flour mixture and buttermilk mixture alternately, beating in between additions, until a smooth batter forms. Divide batter in spring forms and bake for approx. 40 - 45 min.
    • 240 g butter
    • 500 g sugar
    • ½ tsp almond extract
    • 1 tsp vanilla extract
    • nonstick cooking spray
    • oven
    • 2 springform pans (8 in.)
    • 2 parchment paper
    • stand mixer with paddle
    • rubber spatula

    Preheat oven to 175ºC/347°F. Grease the springform pans by spraying with cooking oil and line the base with parchment paper. Attach paddle to a stand mixer, add butter, sugar, almond extract and half of the vanilla extract to the bowl and start to mix. Add in flour mixture and buttermilk mixture alternately, beating in between additions, until a smooth batter forms. Divide batter in spring forms and bake for approx. 40 - 45 min.

  • Step 3/4

    To make the filling, beat egg yolks and powdered sugar until foamy. Add in mascarpone cheese and remaining vanilla extract and mix to combine. Next, pour in the espresso and mix until incorporated. In another bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone cream.
    • egg yolks
    • 200 g confectioner’s sugar
    • 800 g mascarpone cheese
    • 1 tsp vanilla extract
    • 50 ml espresso
    • 400 ml heavy cream
    • whisk
    • hand mixer with beaters
    • bowl

    To make the filling, beat egg yolks and powdered sugar until foamy. Add in mascarpone cheese and remaining vanilla extract and mix to combine. Next, pour in the espresso and mix until incorporated. In another bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone cream.

  • Step 4/4

    Remove cake from oven and let cool completely. Halve both cake bases. Place the first layer of cake on a cake platter, soak with some espresso and cover with prepared mascarpone mousse. Repeat with remaining ingredients and cover the whole cake. Place an adjustable cake ring around the cake to help it keep its form, and, let cool in the fridge for at least 1 hr. Dust with cocoa powder before serving. Enjoy!
    • 10 tbsp espresso
    • 2 tbsp unsweetened cocoa powder (for dusting)
    • serrated knife
    • cake platter
    • cake ring (8 in.)
    • fine sieve

    Remove cake from oven and let cool completely. Halve both cake bases. Place the first layer of cake on a cake platter, soak with some espresso and cover with prepared mascarpone mousse. Repeat with remaining ingredients and cover the whole cake. Place an adjustable cake ring around the cake to help it keep its form, and, let cool in the fridge for at least 1 hr. Dust with cocoa powder before serving. Enjoy!