So my challenge this week came in the form of Mary’s Tiramisu Cake that the bakers made for the technical challenge. It wasn’t actually too hard to make, however I opted out of making the chocolate shapes to decorate it with and think that the simple cake looks good in itself. I dusted it with cocoa powder and some grated chocolate instead.
I didn’t take any process pictures this week but I’ve put lots up of the finish project. You can find the original recipe here.
For the sponge
- 4 large free-range eggs
- 100g caster sugar
- 100g self-raising flour
For the filling
- 1tbsp instant coffee granules
- 150ml boiling water
- 100ml brandy
- 3x250g tubs full-fat mascarpone cheese
- 300ml double cream
- 3tbsp icing sugar, sifted
- 75g dark chocolate, grated
- Preheat the oven to 180C/160C(fan)/350F/Gas 4. Grease a 38x25cm/15x10in Swiss roll tin and line with baking parchment.
- For the sponge, place the eggs and sugar in a large bowl and, using an electric hand-held mixer, whisk together for about five minutes, or until the mixture is very pale and thick. The mixture should leave a light trail on the surface when the whisk is lifted.
- Sift over the flour and fold in gently using a metal spoon or spatula, taking care not to over mix.
- Pour the mixture into the prepared cake tin and tilt the tin to level the surface.
- Bake for 20 minutes, or until risen, golden-brown and springy to the touch. Cool in the tin for five minutes then turn out onto a wire rack and leave to cool completely.
- For the filling, dissolve the coffee in the boiling water and add the brandy. Set aside to cool.
- When the sponge is cold, carefully slice the cake in half horizontally, so you have two thin sponges of equal depth.
- Using the loose base of a square cake tin as a guide, cut two 18cm/7in squares from each sponge. Discard the sponge trimmings (or keep for cake pops or a sneaky single-serving trifle). As you can probably tell by my pictures I didn’t have a square cake tin but used a springform loaf tin instead. I actually think that this worked wonderfully but your cake will be more rectangular than square.
- Line the base and sides of the square tin with long rectangles of baking parchment; there should be plenty of excess parchment which you can use to help lift the cake from the tin later.
- Place the mascarpone cheese in a large bowl and beat until smooth. Gradually beat in the cream and icing sugar to make a creamy, spreadable frosting.
- Place one layer of sponge in the base of the lined cake tin. Spoon over one-quarter of the coffee brandy mixture. Then spread one-quarter of the mascarpone frosting over the soaked sponge. Scatter over one-third of the grated chocolate. As Martha did on the GBBO I used a pastry brush to evenly distribute the coffee and brandy mixture over the sponge.
- Place the second sponge on top, spoon over another quarter of the coffee mixture then spread another quarter of the frosting over the soaked sponge. Scatter over another one third of the grated chocolate. Repeat with the third sponge and another one-quarter of the coffee mixture and frosting and the remaining grated chocolate.
- Place the fourth sponge on top and spoon over the remaining coffee mixture. Using a palette knife spread a very thin layer of the remaining frosting over the top of the cake – this is called a ‘crumb coat’ and will seal in any loose crumbs of sponge.
- Wipe the palette knife and spread the rest of the frosting in a thicker layer over the cake. Chill for at least one hour in the fridge before turning out.
- Dust the chilled tiramisu cake with the cocoa powder before turning out onto a serving plate, using the parchment paper to help lift out of the tin. I dusted after!
Hope you enjoy -I did! Happy Baking.