Recipes - Baking, Desserts

HomeAll recipesBaking, Desserts •Tiramisu Dessert Cake - Orgran

Tiramisu Dessert Cake - Orgran


  • Prep Time: 20m
  • Cook Time: 20m
  • Serves: 10

SHARE THIS RECIPE

Ingredients

Cake Ingredients:

  • 4 large eggs
  • 3/4 cup caster sugar
  • ORGRAN All Purpose Plain Flour
  • cornflour
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon bicarbonate of soda
  • 1 tablespoon butter or monounsaturated margarine
  • 4 tablespoons milk
  • 1/4 teaspoon vanilla

Coffee Mixture Ingredients:

  • 1 1/2 cups boiling water
  • 1/4 cup instant coffee powder
  • 3/4 cup marsala
  • 1/3 cup coffee liqueur

Coffee Cream Ingredients:

  • 300 millilitres thick cream
  • 1/3 cup pure icing sugar
  • mascarpone
  • 1/2 cup coffee liquid (reserved from above)
  • toasted almond flakes

Method

  • Can be made the day before it is required and stored in a covered container in the refrigerator.

Cake Method:

  • 1. Preheat oven to 170°C (350°F).
  • 2. Prepare 2 x 20cm (8") cake tins by spraying with cooking spray. Line base of tins with baking paper.
  • 3. Break eggs into the large bowl of an electric food mixer. Add sugar. Beat for 10 minutes.
  • 4. While eggs are beating, sift flour, cornflour, cream of tartar and bicarbonate of soda. Lightly fold into beaten eggs.
  • 5. Place butter into a small saucepan. Melt over a gentle heat. Stir in milk and vanilla. Stir into egg mixture.
  • OR
  • Place butter into a small microwave safe bowl. Microwave on high for 30 seconds. Stir in milk and microwave on high for 30 seconds. Stir in vanilla. Stir into egg mixture.
  • 6. Pour mixture into prepared tins.
  • 7. Place cake into a moderately-hot oven and bake for approx. 20 minutes or until cooked when tested. DO NOT open the oven door before 20 minutes or cake will sink.
  • 8. When cooked, remove from oven and leave in tin for 10 minutes before turning out onto a fine wire rack to cool.
  • 9. When cold, decorate.

Coffee Mixture Method:

  • 1. Pour boiling water into a medium-sized bowl.
  • 2. Stir in coffee powder.
  • 3. Stir in marsala and coffee liqueur.
  • 4. Set aside and allow to cool. Reserve ½ cup of liquid for Coffee Cream
  • 5. When liquid is cold prepare Coffee Cream.

Coffee Cream Method:

  • 1. Place cream into a small bowl. Whip until thickened.
  • 2. Stir icing sugar and mascarpone into cream.
  • 3. Stir in reserved coffee liquid.

To Assemble:

  • 1. Cut one cake in half horizontally.
  • 2. Place one half of one cake onto a flat serving plate.
  • 3. Brush cake with coffee liquid.
  • 4. Spread a layer of Coffee Cream over cake.
  • 5. Top with another layer of cake. Brush with coffee liquid and top with cream.
  • 6. Cut remaining cake in half horizontally. Place another layer of cake onto cake on serving plate.
  • 7. Brush with coffee liquid and top with Coffee Cream.
  • 8. Repeat brushing and topping with cream for final layer of cake.
  • 9. Spread remaining Coffee Cream onto top and around sides of cake.
  • 10. Decorate with toasted almond flakes.
  • 11. Refrigerate until ready to serve.