raspberries, strawberries, red currants, fresh mint
How to Make It
Preheat oven to 350°. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
Stir together milk and 2/3 cup water. Combine flour and next 2 ingredients; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla bean paste and almond extract.
Beat egg whites at high speed until stiff peaks form, and fold into batter. Spoon batter into 3 greased and floured 8-inch round cake pans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
Meanwhile, prepare Coffee Syrup.
Prepare Mascarpone Frosting. Pierce cake layers with a wooden pick, making holes 1 inch apart. Brush or spoon coffee Syrup over layers.
Place 1 cake layer, brushed side up, on a cake stand or serving plate. Spread top with 1 1/3 cups Mascarpone Frosting. Top with second cake layer, brushed side up, and spread with 1 1/3 cups Mascarpone Frosting. Top with remaining cake layer, brushed side up. Spread top and sides of cake with remaining Mascarpone Frosting. Chill 4 hours before serving. Garnish, if desired.
Vanilla extract may be substituted for Vanilla Bean Paste.
I made this cake for my husband's birthday. He loves tiramisu, and I wanted to make a cake for something different. Unfortunately it did not turn out well at all. It ended up soggy, and the flavor was not similar to tiramisu at all.
While this cake is good, it does not taste like tiramisu or have the light consistency of tiramisu. We found the almond overpowered the vanilla & coffee. Next time, I'd omit the almond altogether (and have never had tiramisu that tasted like almond!). The cake was moist & dense. Be sure to use all of the coffee mixture (divide into 3 equal parts & use 1/3 on top of each layer).
This is a keeper.. The first time I made it I wasn't happy with the lack of coffee flavor . The second time I made the coffee syrup and added expresso powder .I made the cake put the coffee over the layers and put it in the fridge for 24hrs (covering it of course) 100% better.,
If you need tiramisu in a cake shape, this might be worth the effort. The cake was dense & moist & it had a tiramisu flavor...everyone said they enjoyed it.
for the recipe though...I ended up with way too much frosting, had trouble getting the coffee syrup down into the cake so I ended up using the turkey injector (worked great!) and if I make it again, would probably let the layers set up with the frosting on top of them individually before putting them together because it oozed out and after sitting in the fridge, the cake had 2 bulging rings around it. Also, I would add some chocolate curls on top instead of the berries and maybe chocolate shreds or some cocoa powder in between the layers to give it a little extra tiramisu-ish flavor..
The cake and coffee syrup are amazing. I had trouble with the mascarpone frosting having too much of a whipped cream consistency. I would have liked it thicker (more like a cream cheese frosting). Overall a beautiful and delicious cake though. Read my full review at: http://bit.ly/rySjAi
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