If they asked me what I like to cook the most, I would say Layer Cakes. Whatever the flavour is or the number of layers; I love layer cakes. I enjoy starting with a bunch of sponge cakes and transform them into a beautiful piece of dessert.

Well, the other day I made a mistake: I asked my boyfriend for help so I could record the process of decorating and he asked me in return to choose the flavour.

I gave him several flavour options but he had an idea in mind. He wanted a Tiramisu but also a layer cake and a layer cake with tiramisu flavour wasn’t an option. So, basically, I had to make a Tiramisu with a layer cake wrapper.

As you may imagine, it’s a bomb but it’s so delicious. So the invention was a complete success.

Extra Tip: let the cake cool completely before cutting it. I couldn’t wait so the center drowned a little bit as I cut it.

(English) Tiramisu Layer Cake

Created by snaps on Sunday March 12th, 2017

Serves: 6
Level: 1 cake

Ingredients

CHOCOLATE CAKE

130 gr Flour
35 grams Cocoa
3/4 tsp. Baking powder
1/3 tsp. Baking Soda
100 grams Sugar
90 grams Brown Sugar
1 Large Egg
1 Egg Yolk
110 milliliters buttermilk
75 grams hot water
50 grams dark chocolate
1/2 tsp. Vanilla extract

COFFEE CAKE

130 gr Flour
35 gr Instant Coffee
3/4 tsp. Baking powder
1/3 tsp. Baking Soda
100 grams Sugar
90 grams Brown Sugar
1 Large Egg
1 Egg Yolk
110 milliliters buttermilk
75 grams hot coffee
1/2 tsp. Vanilla extract

TIRAMISU FILLING

1 egg white
2 egg yolks
90 gr sugar
225 grams Mascarpone
Ladyfingers
100 milliliters coffee

MASCARPONE BUTTERCREAM

150 grams egg whites
225 grams sugar
248 grams butter
300 grams mascarpone

Instructions

CHOCOLATE CAKE

Pre-heat oven at 170ºc and prepare a 15cm mould using some baking spray.
Into a saucepan, melt the butter with the chocolate at low heat. Add the vanilla and reserve.
Mix flour, cocoa powder, baking soda and baking powder and sieve it.
Put all the ingredients in a large bowl and mix it starting in a low speed and speeding up until the batter is smooth.
Pour it into a mould and bake for 50-60 minutes.
Let the cake cool for 10 minutes before unmould.

COFFEE CAKE

Pre-heat oven at 170ºc and prepare a 15cm mould using some baking spray. Into a saucepan, melt the butter with the chocolate at low heat. Add the vanilla and reserve.
Mix flour, instant coffee, baking soda and baking powder and sieve it.
Put all the ingredients in a large bowl and mix it starting in a low speed and speeding up until the batter is smooth.
Pour it into a mould and bake for 50-60 minutes.
Let the cake cool for 10 minutes before unmould.

MASCARPONE CREAM FOR FILLING

Whisk the egg whites until whiten and reserve.
Whisk the egg yolks with the sugar.
Add cheese while stirring to get a cream.
Add egg whites and combine.

MASCARPONE BUTTERCREAM

Mix the egg whites with the sugar in a saucepan and heat it in a boiling water-bath until it reaches the temperature of 65ºc.
Putt he mix into the mixer and beat until you get a thick meringue or for 10 minutes (medium-high speed).
Add the butter (softened) little by little until combine.
Add the mascarpone and mix.

ASSEMBLY

Cut the top of the chocolate cake. If the coffee cake has also a bump, cut it too.
Make a hole in the centre of every cake (use a circled cutter). And cut each one in two thinner circles.
Use the chocolate cake as the bottom of the cake. Fill the hole with one of the thin layers of cake, then add some ladyfingers and wet them in coffee. Add mascarpone cream to fill the hole.
Put some buttercream on top and place the coffee cake.
Fill the hole with ladyfingers wet in coffee and mascarpone cream.
End up closing the hole with a disk of cake.
Spread buttercream all over the cake.
Decorate.