Thursday, October 29, 2009

Tiramisu Layer Cake

I made a cake for Sis no.2's birthday. Cakes for fondant icing are quite limited; they have to be firm enough to hold the weight of the fondant and cannot contain too much frosting or filling. So, I decided to make a layer cake instead of a fondant one because I wanted to try out different flavours with lots of yummy cream filling.

I decided to go with tiramisu. Tiramisu is basically sponge fingers dipped in a solution of coffee and liquor, then arranged in layers with cream in between. The cream is a decadent combination of zabaglione (Italian custard), mascarpone cheese, coffee, fresh cream and liquor.

For my version, I baked a butter cake and incorporated the coffee and rum (my choice of liquor) into the batter. Then I cut the cake into 3 layers. I filled the layers with a cream mixture consisting fresh cream, mascarpone, coffee, rum and sugar (I left out the zabaglione because I was too lazy and also short on time). I found the mascarpone rather tasteless, but its texture is marvelously creamy and rich!

I added chocolate shavings on the layers of cream and also a dusting of cocoa for the top layer. Then I just stuck on some pretty pastel 'Happy Birthday' candles.

Overall, it looked and tasted great. However, the cake was a bit heavy and the layers squeezed the cream out the sides when cut. I might try using a sponge cake recipe the next time around.


  1. How did you make the cream stand so nice and perfect? And it didn't melt too!! What's the magic? HELP.

  2. This is still at home with air-cond on! :) I used the Rich's non-dairy cream GOLD LABEL thing. Must not over or under whip. AND... since got no fondant on this cake, I could put it in the fridge!


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