European Tiramisu Cake
Nourishingly rich, moist and elegantly decorated layered cake will feast ones eyes and taste buds. You don't have to be sacrificial if you are on diet or super health conscious, this recipe sure will be a preferred variant to celebrate an occasion.
European Tiramisu Cake is an Italian and Russian medley made from scratch. Although Tiramisu is originated from Italy, I have replace the lady fingers with homemade Biskvit cake a very popular Russian sponge cake. This easy Biskvit sponge cake is fast, delicious and most importantly you can't go wrong. It is an egg based cake which is spongy enough to absorb the coffee syrup to retain the moistness of the cake. It requires very less flour and sugar. The freshly whipped espresso flavored frosting is truly a heaven. Cottage cheese is an explicitly wonderful substitute for cream cheese or mascarpone cheese.
I made this delicate Tiramisu cake for my better half to surprise him for his birthday. My kids urged for coffee flavored cake only. Decided to go with Tiramisu being our family's all time favorite nevertheless picking the right ingredient was challenging to keep the calories and sugar low without compromising the flavor. Being my first try whipping a real whipped cream icing, I had to do a lot of homework to get the right tips to keep my icing fluffy and airy with the right consistency. I am excited to share that the end result was outstanding.
This cake is best when refrigerated overnight or 24 hours for the cake to soak up well with its coffee syrup. If you don't consume eggs, try substituting Biskvit cake with any eggless white cake as the base. You might also like my easy "Eggless Tiramisu Mousse"!
Cuisine: Italian/Russian fusion
Prep time: 30-40 minutes
Baking time: 30 minutes
|Amount Per Serving|
|% Daily Value *|
|Total Fat 7 g||11 %|
|Saturated Fat 5 g||24 %|
|Monounsaturated Fat 2g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 27mg||9 %|
|Sodium 112 mg||5 %|
|Potassium 70 mg||2 %|
|Total Carbohydrate 28g||9 %|
|Dietary Fiber 0 g||1 %|
|Sugars 20 g|
|Protein 5 g||10 %|
|Vitamin A||5 %|
|Vitamin C||0 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
All-purpose flour - 1 cup (unbleached)
Eggs - 6, room temperature (organic)
Granulated sugar - 1 cup
Pure vanilla extract - 1 teaspoon
Cooking spray - as required
Heavy whipping cream - 1.5 cups (cold)
Cottage cheese - 8 oz, room temperature (cream cheese or mascarpone cheese)
Sugar - 1/2 cup
Instant espresso granules - 2 teaspoons
Instant espresso granules- 2-3 teaspoons (as required)
Hot water - 1.5 cups
Granulated sugar - 2 tablespoons
Pure vanilla extract - 1 teaspoon
Cocoa powder - 1/4 cup for dusting
Coffee bean chocolate - (optional)
Semi-sweet chocolate chips (optional)
1. Preheat the oven to 350˚F
2. To prepare the baking pan, spray the sides of a 9" spring-foam pan using cooking spray and line the bottom with parchment paper dusted with flour.
3. In high speed, whisk all the 6 whole eggs for about 2 minutes. Slowly add the sugar and continue whisking for about 5 minutes until the concoction turns thick and tripled in volume looking pale yellow.
4. Now add the vanilla extract and sift the flour in small batches into the above mixture.
5. Gently fold the flour with a rubber/silicon spatula until all the flour is incorporated with no lumps settling at the bottom or sides. Do not over-mix your batter to retain its fluffiness.
6. Transfer the batter to the baking pan and bake for 30 minutes or until the top layer is golden brown and a toothpick comes out clean.
7. Remove from the oven and let it cool for 10-15 minutes.
8. Now run a clean knife along the side of the pan to remove and transfer the cake to a cooling wire rack.
9. Once the cake is at room temperature, you may cut the cake into two layers. Also peel off the parchment paper.
Tiramisu Frosting: (check notes and tips)
1. Whip the heavy cream in high speed until stiff peak for 3-4 mins (I used hand blender). Once done cover with plastic wrap and keep it refrigerated until required.
2. Beat the cottage cheese, sugar and instant espresso granules to a creamy and smooth consistency (blender works better and faster). Transfer to a mixing bowl.
3. Using a silicon/ rubber spatula gently fold in the whipped cream into the cottage cheese mixture to incorporate well. Refrigerate until ready to frost the cake.
1. Mix in the instant espresso granules in the boiling water with sugar and stir until sugar dissolves.
2. Add the vanilla extract and allow it to cool to room temperature.
Assembling the Tiramisu Cake:
1. Place one layer of the cake on the cake platter. You may save the prettiest cake for the top layer. Check Notes and tips (2).
2. Use half of the coffee syrup to brush evenly on the cake. Avoid pouring the syrup directly on the cake.
3. Spread a layer of frosting over the cake's 1st layer. Sift cocoa powder evenly on the frosting.
4. Assemble the 2nd cake layer centered and aligned with the 1st layer. Repeat the process of brushing the remaining coffee syrup and spread the frosting lavishly on the top and the sides. Save some for piping the frosting for a decorative presentation.
Tips for Icing on the cake:
1. Apply the crumb frosting, a thin layer of tiramisu whipped cream to set the cake crumbs. Refrigerate for at least 10-15 minutes. Once its set, apply the whipped cream lavishly all over the cake.
2. Now comes the cocoa powder dusting. I used my kids magnetic letters (cleaned) as templates and dusted on it generously in the middle and gradually reducing it to look sparingly by the edges. Now carefully remove the letters.
3. Used Wilton open star 1 M frosting tip to make the rosettes and the tiny star's alternatively around the edges. To make the rosettes, pipe a larger star and quickly give it a slight twist.
4. I melted some semi-sweet chocolate in the microwave and piped it on a parchment paper for some random designs. Using the smallest round tip, drew some vines and some quick leaf shapes for the sides of the cake. Refrigerated for 15 mins to set. Then, I spread remaining chocolate on the sheet and placed another parchment paper over it with a flat board (as a weight) for it to avoid curling. Used this as an edible plate for serving with a piece of cake. For directions to melt chocolate, check my Chocolate Cream Cheese Truffle.
5. Added some coffee bean chocolates. You may use chocolate shavings as well. Never dust expresso on the top, as you do not want your 1st bite to be bitter.
You may decorate as desired to delight yourself!
Notes and tips:
1. Heavy whipping cream is highly recommended for real whipped cream frosting. Keep it cold until the very last minute to whip it up. Also refrigerate your mixing bowl and whisk for about 15 minutes prior to whipping the cream to get the best fluffy results. Once you see stiff peaks on the tip of your whisk, immediately stop and refrigerate covering with plastic / cling wrap. Over-beating can cause the cream to turn buttery.
2. Cut a parchment paper a little larger than the cake platter and again cut into half. Place the paper on the platter and lay one layer of the cake. This paper will protect the platter from getting messy as you can remove them from either sides easily once the cake is done decorating.