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Tiramisu cake

kept bykwishall

Tiramisu Cake
Adapted from Dorie Greenspan's Baking: From My Home to Yours
Cake layers
8 tablespoons (1 stick) butter, room temperature
1 cup sugar
3 large eggs
1 large egg yolk
2 teaspoons pure vanilla extract
2 cups cake flour
2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
3/4 cup cream
Preheat oven to 350 degrees F (180 degrees C). Lightly grease 2 8 or 9-inch baking pans.
In a large mixing bowl, cream together the butter and sugar. Add the eggs and egg yolk one at a time, beating well after each addition. Mix in the vanilla extract. Gradually add the cake flour, baking powder, baking soda, and salt. Mix in the cream.
Divide batter evenly between baking pans and bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back when touched. Allow to cool in pans for 10 minutes before removing and transferring to a cooling rack to cool completely.
Espresso extract
2 tablespoons instant espresso powder
2 tablespoons hot water
In a small bowl, whisk together espresso powder and hot water. Set aside.
Espresso syrup
1/2 cup water
1/3 cup sugar
1 tablespoon Kahlua (optional)
In a small saucepan, bring the sugar and water to a boil. Remove from heat. Stir in kahlua and 1 tablespoon of the espresso extract. Set aside.
Filling and frosting
1 cup cold heavy whipping cream
8 ounces mascarpone cheese
1/2 cup powdered sugar
2 teaspoons pure vanilla extract
1 tablespoon Kahlua (optional)
4-5 ounces semi-sweet chocolate shavings
Cocoa powder, for dusting
20-30 ladyfingers, for garnish (homemade and store-bought work equally well)
In a large bowl, whip heavy cream until it forms stiff peaks.



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