Tiramisu Cake
I love tiramisu! For the longest time, it felt like a dessert best left to professional bakers. But this recipe makes it simple—while still delivering all the decadence.
Ingredients
½ cup/ 80g white rice flour
1 cup/ 125g millet flour
⅓ cup/ 55g sweet rice flour
2 ½ tsp baking powder
¼ tsp salt
4 large eggs
¾ cup/ 150g blond cane sugar
¾ cup olive oil
1 Tbsp vanilla extract
Mascarpone Filling
½ cup strong brewed coffee
2 Tbsp Amaretto (This is what I use, but the recipe calls for marsala)
1 cup mascarpone cheese
3 large egg yolks
½ cup plus 2 Tbsp confectioner’s sugar, sifted
1 Tbsp vanilla extract
1 cup plus 1 Tbsp heavy whipping cream, cold
For the topping
Unsweetened cocoa powder, sifted, to taste
Shaved dark chocolate
Cookbook
My French Family Table by Beatrice Peltre
Directions
*This is paraphrased in my words.
Preheat the oven to 350 F. Butter two 9 inch cake pans and coat with white rice flour. (Or use parchment paper instead.)
In a bowl, combine the flours, baking powder, and salt. Set aside.
In a separate bowl with a stand mixer or hand-mixer, whisk the eggs with the sugar until light in color.
Beat in the olive oil and vanilla. Then add the dry ingredients.
Beat until all the ingredients are just incorporated.
Divide the batter equally between the two cake pans and bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
Let cool for 5 minutes before unmolding onto a cooling rack. Let cool completely.
To prepare the filling:
In a small bowl, combine the coffee and liquor. Set aside.
In a large bowl, beat the mascarpone with the egg yolks. Stir in the confectioner’s sugar and vanilla.
In another bowl, whip the cream until it forms firm peaks, then fold it gently into the mascarpone mixture. Set aside or store in the fridge. *Tip: I always put a metal bowl in the freezer for about 10 minutes before taking it out and using it to whip the cream. It keeps the whipping cream cool and has worked wonders for me.
Slice a thin layer off the top of each cake. Feel free to nibble on this as you won’t need it for the recipe. Place one cake cut side up on a cake stand or large plate. (Skip this step if you are making mini cakes like I did. And instead keep the cake on a baking sheet or parchment paper.)
Brush the cake with the coffee mixture. (Feel free to brush it over and over as you let the coffee soak deeper into the cake.)
(If you are making the mini cakes, cut the cakes with a circle cutter.)
Spread half of the mascarpone cream on the cake. (It’s okay to be messy.)
(For the mini cakes, it’s best to plop a little mascarpone cream into the bottom of the glasses before placing the first cake layer on top. Then put additional mascarpone cream on top of the mini cake.)
Repeat with another cake layer, brushed with coffee, and covered in mascarpone cream.
Use a sifter to top the cake with a dusting of cocoa powder and sprinkle with shaved chocolate.
Place the cake in the fridge for a few hours before serving.
This cake made about six mini double-stacked desserts (with extra bits of cake and toppings)