Tiramisu Cake
Another form for Tiramisu, but the cake is of course a kind of adaptation of the classic recipe - I used pandispan instead of biscuits, I simplified the cream a little, and it seems to me that the changes are for the better.
Anyway, the cake is worth making, it is special, tasty and tender - in addition it seems to me that it is even easier to make than the classic Tiramisu, it is easier to cut and the cake on the table looks more beautiful.
One day or at least 6-7 hours before assembling the cake, make the sponge cake, you have the recipe here.
I added a tablespoon of cocoa in the flour to make it browner, but it is optional.
After it has cooled well and "rested" for 4-5 hours, cut it in half, to obtain 2 cake sheets.
Prepare the Quick Milk Buttercream, but it goes any other you like. It is important to be as firm as possible after cooling.
Allow to cool completely.
Make the coffee, mix it with the 3 spoons of sugar left to cool.
I added a little Irish Cream liqueur, it also works with a Capuccino or walnut.
Now we make the cream:
- mix 1-2 minutes cold mascarpone with 0.5 glass of powdered sugar;
- then add a little cold vanilla cream and mix well, so continue until you incorporate all the cream.
We start assembling the cake:
- I put the first sheet of pandispan on the plate, on the edges I covered with pieces of baking paper - to make it easier to clean the plate after decorating with cream.
I pushed each piece of paper lightly under the pandispan.
I syruped the countertop well with about half of the coffee mixture.
Adjust the amount of syrup according to taste and preferences, pandispan is fragile anyway and does not require excessive syrup.
Put half of the cream over the first countertop.
Put the next top on top, syrup it and pour the rest of the cream over it.
Wrap on top and grease the edges well.
Cover the cake with plastic wrap and let it cool for at least 5-6 hours, it would be perfect overnight.
After it has been cold, level it a little more with a knife, the cream hardens and works better.
For garnish, beat the whipped cream, necessarily cold from the fridge.
Grease the edges with whipped cream and level them well with a knife.
On top you can make whipped cream, or put a thicker layer and level it easily.
And to be a real Tiramisu, of course you should decorate it with cocoa - put 1 tablespoon of cocoa in a small sieve and sprinkle over the cake.
Remove the papers from the edges, and notice that the tray will remain clean and beautiful.
After you have garnished it with whipped cream, you can leave it in the fridge, but it goes and is served immediately.
Here's a slice of it, the cream is a little softer, not very firm. If you want it firmer, add a sachet of gelatin dissolved in a little warm milk.
Good appetite!
