It has been a while since I wrote in the blog. I am really glad to be back. My blog had too many problems and it took a long time to sort them out. Though I am not blogging, I have been making videos for YouTube. This one was made during September.
As you know Tiramisu is an Italian dessert made with mascarpone cream, coffee, chocolate and sponge biscuits. I tried to use the concept in the cake. This cake has two layers of vanilla sponge soaked in a coffee syrup and frosted with cream cheese frosting.Finally the cake is given a cocoa topping and ganache decorations.
Watch the video and share your opinion about it. Also subscribe to my channel. It would be of great help. I am sure I will make more delicious cakes and bakes soon. There are some interesting recipes coming up on the blog. Do check the blog regularly.
Ingredients:
For The Vanilla Cake:
Makes two 7″ cake:
All Purpose Flour-2 2/3 cups / 300 gm
Granulated Sugar-1 1/2 cups / 300 gm
Baking Powder-1 tsp
Baking Soda-2 tsp
Salt-a pinch
Milk-1 1/2 cups / 300 ml
Curd/ Yoghurt-1 cup / 200 ml
Oil-1 cup / 200 ml
Vanilla Essence-1 tsp
For The Coffee Syrup:
Boiling Water – 1/2 cup
Sugar – 3 tbs
Instant Coffee Powder – 1 tbs
For The Cream Cheese Frosting:
Cream Cheese / Mascarpone Cheese – 1 cup
Non Dairy Whipping Cream – 1 cup
Vanilla Essence – 1 tsp
Procedure:
For The Cake:
Preheat oven to 180°C.
Grease and line two 7″ round cake tins.
In a bowl mix together flour, sugar, baking powder, salt and baking soda.
Add the curd, oil, milk and vanilla in the centre.
Mix it to form a smooth batter.
Pour it into the prepared cake tins.
Bake for 30-40 minutes or until a tooth pick inserted comes out clean.
Rest it on the wire rack for 10 minutes.
Flip on the wire rack, remove tin and the paper.
Cool it completely before wrapping in cling wrap.
Refrigerate until assembling.
For The Coffee Syrup:
Mix together hot water, coffee and sugar and set aside until it comes to room temperature.
For The Cream Cheese Frosting:
Beat the non dairy whipping cream until stiff peaks form.
In another bowl beat together cream cheese and vanilla until nice and creamy.
Add the whipped cream in batches and fold together to make a smooth frosting.
Arranging The Cake:
Trim the top of the cakes.
Place one cake on the serving plate or a cake board.
Use half of the syrup to soak the cake.
Add some frosting as filling. Place the other cake on top.
Use the remaining syrup to soak the cake.
Finally frost the whole cake with cream cheese frosting.
Dust cocoa powder on top of the cake using a small metal strainer.
Using dark chocolate ganache pipe some swirls on top.
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Eggless Tiramisu Cake - Video Recipe
Ingredients
- For The Vanilla Cake:
- Makes two 7″ cake:
- cups All Purpose Flour-2 2/3/ 300 gm
- cups Granulated Sugar-1 1/2/ 300 gm
- Baking Powder-1 tsp
- Baking Soda-2 tsp
- Salt-a pinch
- cups Milk-1 1/2/ 300 ml
- cup Curd/ Yoghurt-1/ 200 ml
- cup Oil-1/ 200 ml
- Vanilla Essence-1 tsp
- For The Coffee Syrup:
- Boiling Water - 1/2 cup
- Sugar - 3 tbs
- Instant Coffee Powder - 1 tbs
- For The Cream Cheese Frosting:
- Cream Cheese / Mascarpone Cheese - 1 cup
- Non Dairy Whipping Cream - 1 cup
- Vanilla Essence-1 tsp
Instructions
- Procedure:
- For The Cake:
- Preheat oven to 180°C.
- Grease and line two 7″ round cake tins.
- In a bowl mix together flour, sugar, baking powder, salt and baking soda.
- Add the curd, oil, milk and vanilla in the centre.
- Mix it to form a smooth batter.
- Pour it into the prepared cake tins.
- Bake for 30-40 minutes or until a tooth pick inserted comes out clean.
- Rest it on the wire rack for 10 minutes.
- Flip on the wire rack, remove tin and the paper.
- Cool it completely before wrapping in cling wrap.
- Refrigerate until assembling.
- For The Coffee Syrup:
- Mix together hot water, coffee and sugar and set aside until it comes to room temperature.
- For The Cream Cheese Frosting:
- Beat the non dairy whipping cream until stiff peaks form.
- In another bowl beat together cream cheese and vanilla until nice and creamy.
- Add the whipped cream in batches and fold together to make a smooth frosting.
- Arranging The Cake:
- Trim the top of the cakes.
- Place one cake on the serving plate or a cake board.
- Use half of the syrup to soak the cake.
- Add some frosting as filling. Place the other cake on top.
- Use the remaining syrup to soak the cake.
- Finally frost the whole cake with cream cheese frosting.
- Dust cocoa powder on top of the cake using a small metal strainer.
- Using dark chocolate ganache pipe some swirls on top.
Hi Gayathri,
This looks tempting. I had a doubt will mascarpone hold good like cream cheese? It’s a much softer in texture hence my doubt.
Once you chill the cream, it sets fine. But this needs to be served straight out of refrigerator.
Hello gayathri,
I had a question regarding the height of the cake. I want to bake this cake in a 9″ tin. Will the cake have a good height to slice from the middle and add filling
Thank you.
Hi, if you bake the cake in a 9″ tin, you won’t get that much height to make a layered cake. You can make 1 1/2 times the recipe for a nice height.
hi.. I find baking soda usually goes in less ratio with baking powder in other recipe but why in this one baking soda is just double quantity(2 teaspoon)?
This quantity and proportion works in my recipe. I know it sounds different, but it works.