Tiramisu cake

I love tiramisu. Back in the day when my mum was in charge of cooking, I would be in charge of the Sunday dessert.

Tiramisu is the first thing I learnt to make with store bought lady fingers. To this day I am still in search of eggless lady fingers. My uncle says Bauman’s sells eggless biscuits and yes they do, but they do not stock lady fingers.

I tried making my own, lets just say it was not my finest hour. They shrunk in the oven as they baked and when I took them out of the oven they looked like French fries.

My parents are not huge lovers of this dessert as they HATE and I mean HATE coffee. I tried convincing them to try coffee a while back and yoh was that a mission. They complained from the time I set the mug down in front of them till I finally removed it a minute later.

First the coffee looked so strong, because it was darker than tea, then when I added more milk it was too sweet and then it was too cold. There was just no pleasing them. I eventually gave up trying to change their stubborn minds.

I also gave up on the fact that I would never taste a tiramisu dessert again that was made by my two hands. The only time I would most likely taste this would at a restaurant or the store bought mass production tubs that Woolworths sells. Those tubs are tasteless and are soo small, that after 2 spoons, they are done and I am left craving for more.

Then I came across a packet of chocolate covered coffee beans and I decided to restart my search of trying to find a eggless tiramisu and guess what , I finally came across a cupcake recipe for it, which I converted into a round cake.

The verdict… loved it of course my parents loved it and then when I asked them to tell me what they thought of the chocolate covered coffee beans.

Biggest mistake ever!!! My father out right refused to try the bean out, he said it reminded him of a clump of rabbit droppings… very appetizing. My mother was brave enough to try one. She was even braver by swallowing the bean after chewing.  Her verdict, she would never eat a chocolate covered coffee bean again in this lifetime. It was super bitter and they looked funny. All in all the cake itself was delicious just the decorations seemed to be hard on the parental eyes.

Ingredients for the sponge:

  • 1 x cup soy milk.
  • 1 x tsp apple cider vinegar.
  • 1 ¼ x cup cake flour.
  • 2 x tbsp. corn starch.
  • ¾ x tsp baking powder.
  • ½ x tsp bicarbonate of soda.
  • ½ x tsp salt.
  • 1/3 x cup oil.
  • ¾ x cup castor sugar.
  • 2 x tsp vanilla essence.
  • ¼ x tsp almond essence.

Method for the sponge:

  • Whisk together the soy milk and apple cider vinegar together.
  • Allow the mixture to stand for 30 minutes to curdle and become buttermilk.
  • Add the oil, castor sugar, vanilla essence and almond essence to the buttermilk and whisk till well combined.
  • In another bowl, sieve together the cake flour, corn starch, salt, baking powder and bicarbonate of soda.
  • Pour the wet ingredients into the dry ingredients and whisk till well combined and nice and smooth.
  • Divide the mixture between 2 x 20cm greased cake tins.
  • Pop into a preheated oven and bake at 180 degrees for 20 – 30 minutes or until the cake tester comes out clean.
  • Allow the cakes to cool for 5 minutes in the tin, before turning out onto a cooling rack and allow to cool completely.

Ingredients for the filling:

  • ¼ x cup room temperature butter.
  • ¼ x cup room temperature cream cheese.
  • 2 x cups icing sugar, sifted.
  • 1 x tsp vanilla essence.
  • 1/3 x cup strong black coffee.
  • 1/3 x cup coffee essence.
  • 1 x tbsp. cocoa powder.
  • ¼ x tsp cinnamon powder.

Method:

  • Make the cream cheese frosting, by creaming together the butter and cheese till light and fluffy.
  • Mix in the icing sugar and vanilla essence till well combined.
  • In a separate bowl, whisk together the coffee and coffee essence.

To assemble the cake:

  • Place one layer down on a cake stand, pour some of the coffee mixture over the sponge.
  • Evenly spread the icing.
  • Place the second cake layer over the filling.
  • Pour over the remaining coffee mixture.
  • Evenly spread over the last of the icing mixture over the top.
  • Mix together the cocoa powder and cinnamon powder together and dust it over the top of the cake.
  • Chill in fridge for 10 minutes to allow the icing to set.

Tell me what you think of this recipe