INGREDIENTS
The Cake Base
- 2 dl wheat flour
- 0,5 dl cocoa powder
- 2,5 dl sugar
- 2,5 dl eggs
- 1 tablespoon baking powder
- pinch of salt
Preheat the oven to 175 C. Butter the 26-centimeter cake tin rounds and dust with flour.
Mix flour, cocoa powder, baking powder, and salt. Whip the eggs and the sugar in a stand mixer until combined and the texture is smooth and fluffy. This takes around 10 minutes.
Combine the sugar-egg mixture and flour mixture by adding the flours to the egg fluff in small portions. The best results come when using a sieve. Mix these gently but make sure there are no hidden lumps of flours inside the mixture.
The next step is to pour the cake mixture into the cake tin. Bake around 35 minutes. Check that a toothpick inserted into the center of the cake comes out clean. Let the cake cool down for 15-30 minutes and turn onto the racks or plate and allow to cool completely. After cooling out, cut the cake into 2-3 layers. Start preparing the tiramisu filling.
Tiramisu Filling
1 dl Espresso
2,5 eggs
0,5 dl sugar
250 grams of mascarpone cheese
100 g of savoiard biscuits
Strawberries and Raspberries
2-4 tablespoon of Rum or Kahlua (optional)
Prepare espresso. Cut the strawberries and raspberries ready, some for the filling and some for decoration. Cut also savoiard biscuits that are put to the sides of the cake.
Separate the egg yolks and the egg whites. Whip the egg whites into a hard fluff or cream.
Using an electric mixer, whip together egg yolks and sugar until the color of the mix is very pale yellow and about tripled in volume. The mixture is ready when a slight ribbon falls from the beaters when lifted from the bowl.
Soften or stir the mascarpone a bit and mix into the egg yolk mixture. After these ingredients have been mixed, add the fluffy egg white carefully not stirring too much to the mix.
COMBINING
Combine espresso and if preferred rum or Kahlua in a shallow bowl or a plate and set aside.
Moisture the cake layers with the espresso mixture, you can also use Sprite or milk instead.
Add some berries to the top of the moisturized layer and pour mascarpone mix inside. Be aware not to put too much so that the cake stays together and doesn’t fall apart. If the mixture seems too runny, you can add a bit of quark to the mix.
Repeat for the next layer. To the top of the cake pour mascarpone mixture. Dip each ladyfinger into the leftover mascarpone mix and attach it to the sides of the cake. Add a ribbon or something you choose to wrap around the cake, so that the ladyfingers stay attached to the sides.
You can dust 1 tablespoon cocoa powder to the sides and on the top of the cake, add the rest of the fresh berries.
Let the cake chill in the refrigerator for at least 4 hours. Enjoy. Mums.