I posted this cake over on Nectar & Light a few years ago and it remains a favorite. I made it last weekend for Adie's birthday celebration on Sunday evening - just the five of us. Steak and pommes frites and her favorite cake...
THE TIRAMISU BIRTHDAY CAKE
The Cake:
13 T butter
1 c. sugar
1/3 c. honey
2 eggs
3 yolks
1 t. strong brewed espresso
1 t. vanilla
1/2 c. milk
2 c. flour
2 t. baking powder
Preheat oven to 325F. Prepare two 9-inch baking rounds with butter, flour and parchment paper and set aside.
In a bowl whip the eggs, yolks, espresso, vanilla and milk - set this aside.
Beat the butter and sugar until it is light and fluffy. Add the honey and continue to mix.
In another bowl, sift the flour and baking powder together.
Add a bit of the egg mixture to the butter and then a bit of the flour - continue this until the batter is thoroughly mixed and ribbons when you pour it. Divide is equally between the two baking pans and bake in the center of the oven for 35 minutes - or until a knife inserted into the middle comes out clean. Let stand for 5-10 minutes before turning the layers out onto a cooling rack.
Filling number 1:
1/4 c. marsala {sweet Italian wine}
1/4 c. strong brewed espresso
Whisk together and set aside.
Filling number 2:
Part one:
7 egg yolks
1/4 c. sugar
8 oz. mascarpone
4 oz. cream cheese
1 T. strong brewed espresso
Whip the yolks and sugar together until they become thick and pale. Add the mascarpone, cream cheese and espresso. Whip until fully incorporated. Pour into another bowl and chill.
Part two:
1 pt. heavy cream
1/2 c. sugar
2 T. strong brewed espresso
2 T. marsala
Combine all ingredients and whip until stiff peaks have formed. Remove part one of filling number two from the refrigerator and gently fold - adding small amounts at a time - the mixture into this heavy cream mixture. Be gentle as you do not want to lose the air that you whipped into the cream.
Filling number 3:
6 oz. roughly chopped semi-sweet chocolate
1 t. espresso grounds
Coarsely grind in a processor or coffee grinder.
Assembly:
When the cakes are cool enough to handle, use a serrated knife to cut off the top round part of the layers - exposing the interior of the cake. Place the first layer on a cake platter or serving dish. Using a pastry brush - gently brush/dot the espresso and marsala mixture over the top of the cake.
Top with 1/3 of the cream/mascarpone mixture and spread gently - let it pour over the edges of the cake. Sprinkle 1/2 of the chopped chocolate/espresso over the mixture - then add another 1/3 of the mixture on top the chocolate. Top this with the other cake layer.
Using the remaining espresso/marsala mixture - brush this layer as well. Top with remaining cream/mascarpone and sprinkle the chocolate/espresso over the top. Let set up in the fridge for at least an hour before cutting into the cake.
Some things that have me excited lately...
- My good friend is Ryan Marshall is leading an incredible videography workshop in Vermont this summer. I'm dying to attend. I've only just recently begun to play with the video functions on my 5D and feel like it could become highly addictive. Ryan filmed our book trailer for Instant Love and is fiercely talented - to the point that his work - both moving and still - makes my heart stop. His love and clear, unfiltered devotion for his family resonates in everything he does and it inspires you to live with more purpose every day. Take a look at the workshop - maybe I'll see you there.
- One of my favorite bands is releasing a new album soon.
- I'm reading this.
- I'm Netflixing (is that a word?) this. OBSESSED.
- I'm going to make this salad this week.
- Really want to make these constellation jars with the girls soon.
- This puts a huge smile on my face.
Have a lovely week.
