Saturday, September 24, 2011

Roll cake with tiramisu filling... a real treat!

In Dutch

Last thursday I had this crazy idea to make a tiramisu and a roll cake. But then I thought why not combine the two? And it worked out really, really well. Everybody came back for seconds. To me that's a sign that it wasn't such a crazy idea after all. ;-)

First I moisten the cake with a coffee syrup, then I add the tiramisu filling and I finish the cake with whipped cream and chocolate shavings. It looks like a lot of work, but it really isn't. It took me 30 minutes tops.

tiramisu cake

What do you need for the cake:

5 eggs
150 fine caster sugar
5 tbsp milk
150 g self raisin flour

Preheat the oven to 220°C (425°F)

Whisk the eggs with the sugar until a thick and almost white consistency. Carefully fold in the milk and gradually add the sifted self raisin flour.

Grease a 10x15X1 inch baking pan and line with waxed paper. Evenly spread batter into the pan. Bake the cake for 7 to 8 minutes (until the cake springs back when you touch it lightly).

Turn the cake immediately out onto a linen towel. Peel of the paper and roll the cake up in the towel, starting with the short end. Let it cool on a rack.

The syrup:

2 cups of very strong coffee
1 cup of confectioners sugar
3 tbsp coffee liqueur (I used sambucca con caffè, but Kahlua or Amaretto is fine too)

Add all the ingredients in a saucepan, bring to the boil and reduce by half on high heat. Set aside.

The filling:

300 g mascarpone
3 tbsp confectioners sugar
1 egg (room temperature)
3 tbsp coffee liqueur

Separate the egg yolk from the egg white. Blend the egg yolk with the sugar and then add the mascarpone and the coffee liqueur. Stir until you have a smooth texture. Whisk the egg white until stiff and fold in the mascarpone mixture. Let it rest in the fridge until you need it.

For the frosting:

300 ml cream (thoroughly chilled)
3 tbsp confectioners sugar
2 tbsp coffee liqueur
chocolate shavings

Chill the bowl and the beaters. Whip the cream on medium speed and add the sugar. Keep on whipping until soft peaks are forming. Slowly add the liqueur. Set aside.

Assembling the roll cake:

Carefully unroll the cake and moisten with the syrup. Then spread the tiramisu filling over the cake within one 1 inch of the edges. Roll the cake up again. Spread the whipped cream over the top of the cake. Sprinkle with chocolate shavings. Keep the cake in the fridge until served.

Have fun!

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