Combine Recipes To Make The Cake

Don't be afraid to combine multiple recipes to create the cake you want to make.

When I wanted to make a Tiramisu cake for a friend, I was at a loss.  I didn't have a tried and true recipe and I wasn't willing to take a chance with just any old recipe found on the internet. That's too risky!

My solution: Create my own new recipe by combining fail-proof recipes that I know and trust.

To do this, I first researched Tiramisu cakes and devised a plan.
I decided that my cake would need three components.

1.  A white cake flavored with coffee

2.  A mascarpone cheese and coffee filling 

3.  A light and creamy coffee frosting and a garnish of shaved chocolate and 

     cocoa powder

The white cake part was going to be a cinch because I was given the best white cake recipe from my friend Sandi. It was her great-grandmother's and it is simple to make and always moist and delicious.

I decided to double the recipe and make three layers. And for one of the layers I decided to add espresso powder and extra vanilla.

The filling would also be easy. I just needed mascarpone cheese, powdered sugar to sweeten it and more espresso powder and vanilla.

For the frosting, a half batch of Swiss Meringue Buttercream was a no-brainer.  I got the recipe from Julie Richardson of Baker & Spice (6330 Southwest Capitol Highway, Portland, OR) and it is my go to frosting because it's stable, easy to spread and not too sweet. To say I make it 20 times a year is an understatement. Besides topping cakes, I use it to fill macarons and sandwich cookies.

So here's my personal Tiramisu cake:

And here's my new recipe that I'll definitely keep on file:

Tiramisu Cake
1 cup shortening
4 1/2 cups cake flour, sifted
6 teaspoons baking powder
3 cups granulated sugar
2 teaspoons salt
2 teaspoons vanilla
2 cups milk
4 eggs
2 tablespoons espresso powder
2 extra teaspoons vanilla

Ingredients to reserve for assembly:
1/4 cup strong brewed coffee
1/2 cup chocolate shavings from a dark chocolate bar
2 tablespoons cocoa powder

Grease and line with parchment three 8-inch round pans that are at least 2 inches deep. Combine the shortening, flour, baking powder, sugar, salt and vanilla.

Add 1 1/2 cups of the milk and beat for 2 minutes. Add the four unbeaten eggs and remaining 1/2 cup of milk, beat for 2 more minutes.

Divide 2/3 of the batter into two of the pans. Add the espresso powder and 2 extra teaspoons of vanilla to the remaining 1/3 of the batter and pour it into the last pan.

Bake at 350 degrees for 35 to 40 minutes or until done

Mascarone Filling
1 8 oz. container mascarpone cheese
1/2 cup powdered sugar
2 tablespoons espresso powder
1 teaspoon vanilla

Beat together all of the ingredients and set aside until the cake is ready to assemble.

Coffee Flavored Swiss Meringue Buttercream
3 large egg whites
1/2 cup plus 1/8 cup granulated sugar
1/8 teaspoon cream of tartar
1 cup unsalted butter, room temperature
1 teaspoon vanilla
pinch of fine sea salt
2 teaspoons espresso powder dissolved in 1 teaspoon hot water

Place the whites in a clean mixing bowl. Whisk in sugar and cream of tartar.

Place bowl over a double boiler on medium heat, stir frequently until the mixture is very hot (120 to 130 degrees Fahrenheit).

Move to mixer and whip whites on high for 2 to 3 minutes; turn down to medium low until cool (use the bowl as your guide).

In a separate bowl with a wooden spoon, stir butter to soften.

With mixer on medium/high speed, add the butter one tablespoon at a time, adding the next tablespoon just as the previous one is blended in. Once all the butter incorporated, add in vanilla, salt and coffee and whip on high speed until fluffy.

To assemble:
Place one plain cake layer on a serving plate.

Using a skewer, poke holes in cake. Pour half of the 1/4 cup of brewed coffee over cake, then spread with half of the mascarpone  filling.

Top with the coffee flavored cake. Spread with the remaining mascarpone filling.

Top with the remaining layer, poke holes in cake and pour the remaining brewed coffee over the top.

Before the final frosting, it will look like this.

Frost with the coffee buttercream.

Using a sieve, dust the top with cocoa powder and sprinkle on the dark chocolate shavings.
Refrigerate for at least 2 hours before serving.

Now it's your turn. Devise your own custom cake by combining your best recipes and please share them with me.