Tiramisu cake

Tiramisu Cake

Ingredients

Cake
250gm optima flour
50gm water
5 nos eggs
65 gm corn oil

Method for cake
1) Mix flour, water and egg n beat for 10 to 15 min until batter form ribbon when lift up beater
2) Add corn oil and use hand whisk to mix well
3) Pour i to lightly grease 8" pan  at 160 deg to 170 deg for 40 to 45 min . Depend on your oven.
4) Remove from oven and let it cool on rack then unmould. Put in fridge for 2 hours before cutting into half.

Coffee Syrup
3/4 cup hot brewed espresso coffee or very strong coffee nescafe
2 tablespoons cognac/rum
5 tablespoons sugar
Please taste the sweetness to your tastebud.

Filling
250gm mascarpone cheese
1 1/2 cups powdered sugar( sieve)
2 tablespoons cognac/ rum
3 teaspoons vanilla
1/2"cup cold whipping cream

1 whole packet of lady fingers biscuits
Cut into halves and dip into coffee and arrange on top  of filling.
Balance to be use to cover the sides of the cake.

Garnish

3 tablespoons Dutch processed or regular unsweetened baking cocoa

3  tbsp of coarsely chopped almond

Directions

1 . In small bowl, mix coffee syrup ingredients. Set aside to cool.
2.  Meanwhile, in large bowl, beat mascarpone cheese, 1 1/2 cups powdered sugar, 2 tablespoons cognac and the vanilla with electric mixer on medium speed until smooth. In small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Gently fold whipped cream into mascarpone mixture until combined.
3. Place 1 cake layer on plate; moisten generously with coffee syrup, with about 1 cup of the filling then top with lady fingers soak in coffee then gently top another layer of the filling .  Moisten the other half cake with coffee syrup and top the part moisten with coffee on top of the bottom layer. Spread remaining filling over top and side of cake.

4.  Sprinkle cocoa over cake. If you want to sprinkle stencils wording with snow powder icing sugar, do it 1st before covering the sides with the balance unsoaked lady fingers. If you do not want to havelady fingers, you can sprinkle chopped almond around bottom edge of cake. Refrigerate at least 3 hours before serving.

Refer photo which I did decor of half lady fingers and half chopped almond.

Happy trying
Kelly's Kitchen