In this blog I’ve already posted the recipe of our favorite tiramisu recipe with amaretto into a cake.
I replaced the raw eggs with more Greek yogurt which gives to the cake an additional fresh component and safer for the storage.
Make you family all tiramisu lovers happy with this simple recipe.
Tiramisu Cake with Amaretto
Ingredients
Sponge
- 110 g flour
- 20 g cornstarch
- 4 eggs (divided)
- 120 g sugar
- 1 teaspoon vanilla essence
Coffee brush
- 100 ml strong coffee
- 20 g sugar
- 50 ml amaretto liqueur, quantity to taste J
Cream
- 500 g mascarpone
- 200 g Greek yogurt
- 120 g sugar
- 2 teaspoon lemon zest, grated (variation: orange zest); optional
- 50 ml coffee
Dusting
- 50 g dark chocolate, grated (quantity to taste)
Procedure
- Combine together and sift well flour and cornstarch.
- In a big bowl beat to stiff picks the egg whites gradually add the sugar and beat until very thick and glossy.
- While the mixer is busy beating up those eggs and sugar, prepare one 26 cm spring-form by greasing it with butter and dusting it with four. Preheat the oven to 170°C.
- Add eggs yolks as well as vanilla and slowly until incorporated.
- Spoon half the flour mixture into the egg mixture. Using a spatula, gently fold in the flour. Do not use the electric mixer to add the flour, since this would deflate all the lovely air pockets that will help the cake to rise. Add the second half of the flour and again fold it in gently. Make sure to lift the mixture from the very bottom of the bowl as you fold in the flour.
- Spread it out into the spring-form evenly using the spatula. Bake for 30 minutes at 170°C or until done (toothpick test).
- Remove from the oven and place on a grid to cool down.
- In the meantime prepare the coffee brush combining well all the ingredients until the sugar is dissolved.
- Combine all the ingredients for the cream with an electric mixer.
- When the cake is cooled down, cut it into 3 layers. If you need some help for this step, check https://www.youtube.com/watch?v=RHyGSrCm8c8&ab_channel=GialloZafferanoItalianRecipes
- Place the top layer upside down on your cake-plate. Brush half of the coffee mixture and spread with a spatula more or less one quarter of the cream. Grate some dark chocolate on the surface of the cream. Repeat with the second layer, coffee, cream and chocolate.
- To finish place the bottom layer (upside down) on the top, spread another quarter of cream and dust with the chocolate. Place the remaining cream into a small plastic bag, cut the tip and pipette the cream to decorate the cake.
- Place into the fridge for at least 4 hours before serving.