The More Things Change, the More They Stay the Same

The More Things Change, the More They Stay the Same

Tiramisu Cake

I don't know what sort of kid requests a Tiramisu Cake for her birthday ... well, actually, I do. This kid. This kid requested a Tiramisu Cake for her 16th birthday.

Weirdo.

But, it was a REAL good idea.

Except for one thing. I went to three stores in search of marscapone and found a whopping one container of it. That one container was $6. That wasn't a whole lot of motivation for me to travel to a fourth store, so I committed an Italian sin - I substituted with a cream cheese concoction.

I KNOW. I KNOW.

But it worked. It SUPER worked.

I would do it again ON PURPOSE. So there.

Tiramisu Cake

(Inspired by this recipe)

Cake
6 large eggs
1 cup granulated sugar
1 cup cake flour, sifted
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/3 cup espresso, cooled

"Marscapone" Frosting
4 1/2 cups whipped cream cheese
3 tablespoons butter, softened
1/2 cup whipped cream
2 1/2 cups powdered sugar, sifted
1/4 cup espresso
1 1/2 cup heavy cream
1 to 2 tablespoons unsweetened cocoa powder

1. Preheat the oven to 350°. Coat three 8" round baking pans with butter and flour. Don't skimp on this step - the cake sticks to even the most nonstick of pans.

2. In a large mixing bowl, mix the eggs then add the sugar. Continue to mix at the highest speed for about 10 to 12 minutes or until it triples in size and becomes super thick. If you stop the mixer and anything drips off of the beaters, you aren't done. Keep mixing.

3. Use a wooden spoon or spatula  to fold in the flour, cornstarch, and baking powder. Do it carefully because you just spent a ton of time adding air to eggs and you don't want to smash it back out.

4. Bake the cakes at 350° for 20 to 22 minutes or until a toothpick comes out clean.

5. Let the cakes cool in the pans for about 5 minutes, then carefully score the sides and remove them. Use caution - like I mentioned, they like to stick. Place them on a wire rack and allow them to cool completely.

6. And now it's time for some "marscapone" frosting. Start by making your fake marscapone. Place the cream cheese, butter, and whipped cream in a large mixing bowl and mix until nice and smooth and creamy. There. You've got something very close to the consistency and flavor of marscapone. Now add the powdered sugar and mix for another 1-2 minutes, then mix in the heavy cream and mix it for a few more minutes. Finally, add the 1/4 cup espresso and mix again.

7. Time to put it all together! Place one layer of cake on a plate. Brush espresso over the top of it, making sure to get a little carried away. You've got plenty - bring on the coffee flavor. Top that with a layer of frosting, then repeat with cake, brushed on espresso, and then frosting. And again. Coat the sides with the last of the frosting. Decorate the top with whipped cream, if you want, and a light dusting of cocoa powder.

8. Place the whole cake in the fridge for a few hours. It's at its best after about a day.