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Jane’s Patisserie’s Tiramisu Layer Cake
From the book
Jane’s Patisserie Classic
Master the art of baking, from savoury pastries to fluffy bread to decadent desserts
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Introduction from Jane Dunn
Tiramisu is one of the most iconic and classic desserts in the world, and my gosh do I adore it. Typically it has a layer of coffee-soaked sponge fingers, with a whipped mascarpone topping. Oh my. However, translating that idea into a layered sponge cake is EVEN BETTER.
I make a moist and light sponge cake, soak it with a coffee sugar syrup, then decorate it with a sweetened coffee soft cheese frosting, and it is so tasty. This cake is 100% the cake I would bring to a party and maybe just sit and eat myself, as I wouldn’t want to share.
PREP: 45 minutes BAKE: 30–35 minutes COOL: 1 hour DECORATE: 30 minutes LASTS: 2+ days, in the fridge FREEZE: sponges freeze 3+ months.
Ingredients
Essential kit
You will need: three 20cm (8in) round cake tins.
Method
Preheat the oven to 180.C/160.C fan and line three 20cm (8in) round cake tins with parchment paper.
In a large bowl, beat the butter and sugar until combined. Add the flour, eggs and vanilla extract to the bowl and beat again. Split the mixture between the three tins and bake for 30–35 minutes.
Syrup:
While the cakes bake, add the water, sugar, instant coffee and Kahlúa to a pan. Heat over a low heat until the sugar has dissolved.
Soak into the baked cakes once they are out of the oven and leave them to cool fully in the tins.
Frosting:
Beat the butter in a large bowl on its own for a couple of minutes until smooth. Add the icing sugar, vanilla extract and cooled coffee and mix again until smooth. Add the soft cheese, and beat in fully.
Layer the sponges with the frosting, until you reach the top layer – I like to pipe mine onto the top, but you can swirl it over and sprinkle it with cocoa powder.
Notes
You can make this alcohol-free by leaving out the coffee liqueur and replacing it with more instant coffee dissolved in water, or just more water.
You can make the sponges chocolatey by replacing 75g of self-raising flour with 75g of cocoa powder.
Reviews
3.5 out of 5 stars
4 Ratings
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