So, here I am, back again with my overdue reports on some of the bakes I had undertaken recently, in no particular order.
First up is a Tiramisu Cake which I had baked recently for my aunt's 75th birthday.
Sponge cake
Ingredients A:
3 large egg yolks45 g sugar
Ingredients B:
2 tbsp instant espresso powder mixed with 2 tbsp boiling water, plus milk to make up to 65 ml
45 ml corn oil
Ingredients C:
105 g cake flour
15 g corn flour
1 t double action baking powder
1/2 t sea salt
Ingredients D:
3 large egg whites
40 g sugar
1/8 t cream of tartar
Espresso extract
2 tbsp instant espresso powder
2 tbsp boiling water
Espresso syrup
1/2 cup water
1/3 cup sugar
1 tbsp Bailey's Irish Cream (or you can use amaretto, Kahlua, or brandy)
Filling and frosting
225 g mascarpone cheese
1/2 cup icing sugar, sifted
1 1/2 tsp pure vanilla extract
1 tbsp Bailey's Irish Cream (or you can use amaretto, Kahlua, or brandy)
1 cup cold heavy cream
A handful of mini chocolate chips
Decoration - Hazelnut praline
2 tbsp boiling water
Espresso syrup
1/2 cup water
1/3 cup sugar
1 tbsp Bailey's Irish Cream (or you can use amaretto, Kahlua, or brandy)
Filling and frosting
225 g mascarpone cheese
1/2 cup icing sugar, sifted
1 1/2 tsp pure vanilla extract
1 tbsp Bailey's Irish Cream (or you can use amaretto, Kahlua, or brandy)
1 cup cold heavy cream
A handful of mini chocolate chips
Decoration - Hazelnut praline
2 tbsp water
1/2 cup sugar
120 g hazelnuts (or pretty much any nuts you desire), toasted
To make the cake:
Preheat oven to 180 deg C. Set aside a 20 cm round pan but do not grease nor line with parchment paper. Sift Ingredients C together.
Whip Ingredients A until light and fluffy. Add in Ingredients B and mix till well-blended. Fold in Ingredients C. In another bowl, whip Ingredients D until stiff peak. Fold in Ingredients D into the egg yolk batter, mix gently until well incorporated.
Bake for 30 minutes. Invert cake pan and let cake hang until cool.
To make the extract:
Mix espresso powder and boiling water together in a small cup until blended. Set aside.
To make the syrup:
Mix water and sugar together in a small saucepan and bring just to a boil. Pour the syrup into a small heatproof bowl and stir in 1 tablespoon of the espresso extract and the liqueur or brandy. Set aside.
To make the filling and frosting:
Put the mascarpone, sugar, vanilla, and liqueur in a large bowl and whisk just until blended and smooth. Separately in another bowl, whip the heavy cream until it holds firm peaks. Switch to a rubber spatula and stir about one quarter of the whipped cream into the mascarpone. Fold in the rest of the whipped cream with a light touch.
Mix espresso powder and boiling water together in a small cup until blended. Set aside.
To make the syrup:
Mix water and sugar together in a small saucepan and bring just to a boil. Pour the syrup into a small heatproof bowl and stir in 1 tablespoon of the espresso extract and the liqueur or brandy. Set aside.
To make the filling and frosting:
Put the mascarpone, sugar, vanilla, and liqueur in a large bowl and whisk just until blended and smooth. Separately in another bowl, whip the heavy cream until it holds firm peaks. Switch to a rubber spatula and stir about one quarter of the whipped cream into the mascarpone. Fold in the rest of the whipped cream with a light touch.
To make the praline:
Lightly oil a rimmed baking sheet. Combine sugar and water in a small heavy saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is golden in colour, occasionally brushing down the sides of the pan with a wet pastry brush and swirling pan. Add nuts and swirl to blend. Pour out onto prepared sheet and spread evenly. Cool completely before chopping into small pieces.
To assemble the cake:
To assemble the cake, cut the cake into 3 equal layers. Place one layer right-side up on a cardboard round or a cake plate protected with strips of wax or parchment paper.
To assemble the cake, cut the cake into 3 equal layers. Place one layer right-side up on a cardboard round or a cake plate protected with strips of wax or parchment paper.
Using a small spoon, soak the layer with the espresso syrup. Smooth some of the mascarpone cream over the layer and gently press the chocolate chips into the filling.
Put the second cake layer over the filling and soak the top of it with the espresso syrup. Smooth some of the mascarpone cream over the layer and gently press the chocolate chips into the filling.
Put the second cake layer over the filling and soak the top of it with the espresso syrup. Smooth some of the mascarpone cream over the layer and gently press the chocolate chips into the filling.
Put the third cake layer over the filling and soak the top of it with the remaining espresso syrup.
For the frosting, whisk 1 to 1 1/2 tbsp of the remaining espresso extract into the remaining mascarpone filling. Taste the frosting as you go to decide how much extract you want to add. If the frosting looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for 15 minutes or so. Refrigerate the cake too.
With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top.
For the frosting, whisk 1 to 1 1/2 tbsp of the remaining espresso extract into the remaining mascarpone filling. Taste the frosting as you go to decide how much extract you want to add. If the frosting looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for 15 minutes or so. Refrigerate the cake too.
With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top.
Decorate the cake all over with the hazelnut praline.
Refrigerate the cake for at least 3 hours (or for up to 1 day) before serving – the elements need time to meld.
This cake is best served cold. Enjoy !
Refrigerate the cake for at least 3 hours (or for up to 1 day) before serving – the elements need time to meld.
This cake is best served cold. Enjoy !
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