Tiramisu Cake recipe with cream

Tiramisu Cake with Cream – A Delight That Will Enchant Your Taste Buds

Preparation time: 30 minutes
Baking time: 40-60 minutes
Total time: 1 hour and 30 minutes
Number of servings: 10-12

The history of Tiramisu cake is fascinating, filled with stories of love and joy. This iconic dessert emerged in home kitchens as a way to celebrate special moments. Tiramisu means "pick me up" in Italian, a name that reflects the intensity and charm of this dish. Although the recipe we will explore is not the original version, it reinterprets classic flavors in an accessible and delicious way.

Our ingredients are simple but of high quality. Each component plays an essential role in creating that rich, creamy taste we expect from a Tiramisu cake.

Ingredients for the cake base:
- 4 large eggs (preferably at room temperature)
- 180 g granulated sugar
- 200 g melted butter
- 220 g wheat flour
- A pinch of salt
- 1 teaspoon baking powder
- 3 tablespoons milk
- 1 ½ tablespoons Inka (or another cereal-based drink)
- 2 tablespoons boiling water

Ingredients for the syrup:
- 125 ml water
- 40 g granulated sugar
- 1 ½ tablespoons heaping Inka

Ingredients for the cream:
- 500 g mascarpone (make sure it is at room temperature for easy incorporation)
- 6 egg yolks
- 150 g powdered sugar
- 1 tablespoon milk
- 1 tablespoon Inka

Step 1: Preparing the cake base

1. Mixing the ingredients: In a large bowl, add the melted butter and granulated sugar. Use a mixer to combine them until they become a fluffy and homogeneous mixture. This will give the layers a rich taste and a slightly moist texture.

2. Adding the eggs: Incorporate the eggs one at a time, mixing well after each addition. It is important for the eggs to be at room temperature as it helps emulsify the mixture.

3. Incorporating the dry ingredients: In another bowl, mix the flour with the baking powder and a pinch of salt. Add these dry ingredients to the egg and butter mixture, alternating with the milk and Inka dissolved in the two tablespoons of boiling water. Mix gently until everything is well combined.

4. Baking the layers: Preheat the oven to 180°C. Line two 26 cm diameter cake pans with parchment paper and evenly divide the mixture. Bake the layers for 20-30 minutes, until a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Step 2: Preparing the syrup

1. Boiling the ingredients: In a small saucepan, combine the water with the sugar and Inka. Bring to a boil and stir until the sugar is completely dissolved.

2. Cooling the syrup: Once boiled, let the syrup cool completely. This will be used to soak the layers, giving them an intense flavor and moisture.

Step 3: Creating the cream

1. Preparing the cream: In a heatproof bowl, combine the egg yolks with the powdered sugar, milk, and Inka. Place the bowl over a double boiler and stir constantly for 15 minutes until the cream thickens. It is essential to stir constantly to prevent the eggs from coagulating.

2. Cooling the cream: Once the cream has thickened, let it cool to room temperature. After it is cool, carefully incorporate the mascarpone, mixing gently to achieve a smooth and creamy texture.

Step 4: Assembling the cake

1. Soaking the layers: Place the first layer on a serving platter and generously soak it with the prepared syrup. Make sure it is evenly covered for optimal flavor.

2. Adding the cream: Spread a generous layer of cream over the first layer. Ensure it is evenly distributed.

3. Adding the second layer: Carefully place the second layer on top of the cream and soak it just like the first.

4. Finishing the cake: Use the remaining cream to cover the top and sides of the cake. If you do not have enough cream, you can decorate with whipped cream, which will add a pleasant contrast of textures.

Step 5: Serving

Once the cake is assembled, let it sit in the refrigerator for at least 2-3 hours, ideally overnight. This time allows the flavors to develop and the layers to absorb moisture from the syrup.

Tips and Variations

- For an extra flavor: You can add a few drops of vanilla essence to the mascarpone cream.
- For a crunchy note: Sprinkle some crushed nuts or almonds between the layers of cream.
- Coffee version: If you prefer the taste of coffee, replace Inka with concentrated coffee or NESCAFÉ to achieve a classic Tiramisu cake.

Frequently Asked Questions

1. Can I use another type of flour? Yes, you can use whole wheat flour, but the texture will be slightly different.

2. How can I store the cake? The Tiramisu cake keeps well in the refrigerator, covered with plastic wrap, for 3-4 days.

3. Is this cake suitable for vegans? This recipe is not vegan, but you can experiment with vegan substitutes for eggs and mascarpone.

Drink Pairings

This cake pairs perfectly with a strong espresso or cappuccino, but also with a glass of sweet white wine or sparkling wine, which will complement the flavors of the dessert.

Tiramisu Cake with Cream is a perfect choice for any occasion, from birthdays to family gatherings or simply to indulge in a quiet evening. Dare to try it and enjoy every bite!

 Ingredients: Base: 4 eggs, 180 g sugar, 200 g butter, 220 g flour, a pinch of salt, 1 baking powder, 3 tbsp milk, 1 1/2 tbsp Inka, 2 tbsp boiling water. Syrup: 125 ml water, 40 g sugar, 1 1/2 tbsp heaped Inka. Cream: 500 g mascarpone, 6 egg yolks, 150 g powdered sugar, 1 tbsp milk, 1 tbsp Inka.

 Tags:  tiramisu cake cake tiramisu cream cakes