Tiramisu Cake

 This months Cake Slice Bakers selection is Tiramisu Cake from The Cake Book by Tish Boyle. This cake almost didn't happen this month. I made Tiramisu for the first time last week from the book "Cake Boss". My intention was to make only that recipe and make it my Cake Slice cake for the month. But then I fell in love with Tiramisu, and couldn't help myself from trying this recipe. I did follow the cake recipe, but decided to make the mascarpone filling the "Cake Boss" way. After researching this recipe in the past I don't ever recall anybody cooking the egg yolk mixture or adding gelatin. To me it just didn't seem right. So I skipped all this and did the tradional mascarpone filling. I also added coffee liqueur to the syrup and increased the amount of sugar, and swaped out the rum in the mascarpone filling for sweet marsala. I loved the turnout of the cake! It was tender and buttery, and soaked up all the syrup just lovely! This cake definatly moved up to the number one spot on my cake list!

Tiramisu Cake

CLASSIC GENOISE 

1 c. sifted cake flour

1/2 tsp. salt

6 large eggs

3/4 c. granulated sugar

1/2 tsp. finely grated lemon zest (I left this out)

1 1/2 tsp. vanilla extract

6 tblsp. unsalted butter, melted and cooled



 Position a rack in the center of the oven and preheat the oven to 350 degrees. Grease the bottom and sides of  two 9" round cake pans. Dust the pans with flour.

 Sift together the flour and salt into a medium bowl. Whisk to combine, and set aside.

 In a heat proof bowl place your eggs and sugar.

 Whisk until sugar dissolved.

 Set the bowl over a sauce pan of simmering water, making sure that the bottom of the bowl does not touch the water, and heat the mixture, whisking constantly, until the eggs are warm.

 Transfer the mixture into your mixing bowl and using the whisk attachment, beat on high speed until the mixture has tripled in volume, about 8 minutes.

 Reduce to low speed and beat in the vanilla extract.

 Sift 1/3 of the flour mixture over the batter and gently fold it in with a rubber spatula. Sift in the reamining flour mixture in two more additions, again folding in gently. Transfer the melted butter to a small bowl if neccesary, and scoop about 3/4 cup of the batter into the bowl. Stir until blended. Fold this mixture into the remaining batter. Scrape the batter into the prepared pans.

 Bake the cakes for 12 to 15 minutes, until the tops spring back when lightly touched and a cake tester inserted into the center comes out clean.

 Cool the cakes in the pan on a wire rack for 15 minutes. Invert the cakes onto the wire rack and cool completely.

ESPRESSO SYRUP 
1 c. brewed espresso
1/2 c. granulated sugar
1/4 c. coffee liqueur

Directions: Bring all ingredients to a simmer until sugar dissolved about 3 to 4 minutes. Remove from heat and let the syrup cool.

MASCARPONE FILLING
4 extra-large egg yolks
1 pound mascarpone cheese
2 tblsp. sweet marsala
1 tblsp. coffe liqueur
1/2 c. granulated sugar
1 c. heavy cream

In a mixing bowl using a whip attachment whip the egg yolks, sugar, mascarpone cheese, sweet marsala, and coffee liqueur until light and airy about 7 minutes.

In  a seperate bowl whip the heavy cream until soft peaks form and fold into mascarpone mixture until combined.

Place one of the cake layers onto a plate and brush with the espresso syrup, about 1/3 cup.

Place 1/3 of the mixture on top of the cake layer and spread evenly.

                                                     Place the second layer on top.

Repeat the steps with the espresso syrup and mascarpone cheese.

Frost the cake with the remaining mascarpone cheese.

Dust the top of the cake with cocoa powder

Refrigerate for at least 4 hours. Slice and serve.