Tiramisu Cake with Mascarpone Icing
A decadent failsafe version of the traditional Tiramisu using decaf and carob. Can be made with plain flour or GF flour.
Ingredients
Decaf coffee syrup
- 3 tbsp decaf
- 80 g sugar
- 150 g water
Cake Mixture
- 220 g sugar
- 1 vanilla bean pod cut into 3 pieces
- 220 g unsalted butter, diced and softened or nuttelex
- 220 g plain flour / GF flour (add 1 tsp xanthan gum if using GF flour)
- 4 tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- 1 tbsp decaf powder
- 1 tbsp carob powder
- 4 large eggs
- 3 tbsp milk
Mascarpone icing
- 240 g icing sugar
- 2 tbsp decaf powder
- 400 g mascarpone
To Assemble
- Whipped cream
- Dusting of carob powder
Instructions
Decaf coffee syrup
- Place all syrup ingredients into Thermomix bowl.
- Cook for 8 minutes / 90 deg / speed 2, with the MC off and basket on top to allow the steam to escape and syrup reduce.
- Allow to cool slightly and place into a sterilised bottle. Store in the fridge.
Cake Mixture
- Pre heat oven to 160 deg fan-forced. Lightly grease and line with baking paper 2 x 20 cm round cake tins.
- Weigh in sugar and add vanilla pod. Mill for 5 seconds / speed 9.
- Place the butter, flour, baking powder, bicarb, decaf and carob powder into the bowl. Mix 10 seconds / speed 4 to combine.
- Add the eggs and milk. Mix until just combined, 10 seconds / speed 3.
- Divide batter evenly between the two cake pans. Bake in the oven for approx. 30 minutes or until a skewer inserted comes out clean. (If making GF, I found it needed an extra 4-5 minutes in the oven).
- Allow to cool in tin for 10 minutes before placing on a wire rack to cool.
Mascarpone icing
- In a clean dry mixing bowl, mill sugar and decaf for 5 seconds / speed 9.
- Add mascarpone and mix for 5 seconds / speed 5.
To Assemble
- If necessary, using a bread knife or a cake leveller, trim top of the cakes to make level.
- Spread a small amount of the mascarpone icing in the middle of a cake plate (to stop the cake from sliding) and position one of the cakes onto the plate.
- Slowly pour some of the decaf syrup over the cake, do not saturate too much or it will go soggy.
- Using a spatula evenly spread the icing over the 1st cake layer making sure you go right to the edges.
- Place the second cake on the top of the 1st cake and centre evenly with the lower one.
- Slowly pour some more of the decaf syrup over the top cake.
- Spread icing evenly over the top of the cake and around the sides if you wish.
To assemble
- Pipe whipped cream around the edge of the cake and sprinkle with a light dusting of carob powder.
Notes
Notes: This recipe can easily be made in a mix master or food processor. Use caster sugar and be careful not to over work the mixture with each step.
This recipe can be made in one large round cake tin if preferred, just increase cooking time by 5 - 10 minutes and check with a skewer if cooked through.