Tiramisu layer cake

Step 1/4

• 66⅔ g flour
• 1⅔ g baking powder
• ⅛ tsp salt
• 58⅓ ml buttermilk
• 1⅛ egg whites
• 3⅓ 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

• 40 g butter
• 83⅓ g sugar
• ⅛ tsp almond extract
• ⅛ 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

• ⅔ egg yolks
• 33⅓ g confectioner’s sugar
• 133⅓ g mascarpone cheese
• ⅛ tsp vanilla extract
• 8⅓ ml espresso
• 66⅔ 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

• 1⅔ tbsp espresso
• ⅓ 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!

Enjoy your meal!