Awwww, I love my boys. We just had a wonderful birthday celebration, drinking wine, and eating fondue. They made me a Tiramisu birthday cake, and I just finished eating two pieces. It was an interesting combination of me having to purchase ingredients when I was in town today, and Scott and Faegan baking the first part of the cake while I was out. You see, having kids, you have to share the duties, even when it comes to your own birthday cake. It was up to me to come home with cream cheese and whipping cream. But, it being Easter weekend, I couldn't find organic whipping cream for the life of me. I am embarrassed to admit, I went to 5 Superstores looking for some. I am so stubborn, I just couldn't break down and buy the conventional stuff that is full of God only knows what, and polysorbate. After the last stop, I thought I'd try out sour cream and see how that does as a substitute. From the taste of things, it did a good job!
TIRAMISU CAKE
2 cups organic unbleached all purpose flour
2 tsp baking powder - GMO free and aluminum free
1/8 tsp baking soda
1/4 tsp sea salt
10 Tbps organic unsalted butter
1 cup organic coconut sugar
3 organic eggs
1 organic egg yolk
1 1/2 tsp organic vanilla extract
3/4 cup milk
2 Tbsp instant espresso powder
2 Tbsp boiling water
1/2 cup water
1/4 cup local maple syrup
1 Tbsp Kahlua
8 oz organic cream cheese
1/2 cup organic icing sugar
1 1/2 tsp organic vanilla extract
1 Tbsp Kahlua
1 cup cold organic whipping cream (or in our case, sour cream)
2 21/2 oz semi-sweet chocolate, finely chopped
Method: Preheat the oven to 350* F. Butter two 9×2 inch round cake pans, and line the bottoms of the pans with parchment paper. Put the pans on a baking sheet.
Sift together the cake flour, baking powder, baking soda, and salt. Working with a stand mixer, preferably fitted with a paddle attachment, beat the butter on medium speed until soft and creamy. Add the sugar and beat for another 3 minutes. Add the eggs one by one, and then the yolk, beating for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the milk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. Divide the batter evenly between the two pans and smooth the tops with a rubber spatula.
Bake for 28 to 30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean. Transfer the cakes to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them, and peel off the paper liners. Invert and cool to room temperature right-side up.
Stir the espresso powder and boiling water together in a small cup until blended. Set aside.
Stir the water and maple syrup together in a small saucepan and bring just to a boil. Pour the syrup into a small heatproof bowl and stir in 1 tablespoon of the espresso extract and the liqueur or brandy; set aside.
Put the cream cheese, sugar, vanilla, and liqueur in a large bowl and whisk just until blended and smooth.
Working with the stand mixer with the whisk attachment, whip the heavy cream until it holds firm peaks. Switch to a rubber spatula and stir about one quarter of the whipped cream into the cream cheese. Fold in the rest of the whipped cream with a light touch.
To assemble the cake:
If the tops of the cake layers have crowned, use a long serrated knife and a gentle sawing motion to even them. Place one layer right-side up on a cardboard round or a cake plate protected with strips of wax or parchment paper. Using a pastry brush or a small spoon, soak the layer with about one third of the espresso syrup. Smooth some of the mascarpone cream over the layer – user about 1 1/4 cups – and gently press the chopped chocolate into the filling. Put the second cake layer on the counter and soak the top of it with half the remaining espresso syrup, then turn the layer over and position it, soaked side down, over the filling. Soak the top of the cake with the remaining syrup.
For the frosting, whisk 1 to 1 1/2 tablespoons of the remaining espresso extract into the remaining cream cheese filling.
With an icing spatula, smooth the frosting around the sides of the cake and over the top.
Refrigerate the cake for at least 3 hours (or for up to 1 day) before serving.
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