Tiramisu Cake

Method

1. 1. Preheat the oven to 190°C/170°C fan/375°F/Gas Mark 5. Grease and line three 8 inch round cake tins with parchment paper and set aside.
2. 2. In a small jug or bowl whisk together the coffee powder, milk and vanilla bean paste until the coffee has dissolved then set aside.
3. 3. In a free standing mixer, beat together the butter and sugar until light and fluffy - about 5 minutes - then add the eggs one at a time, beating well after each addition, until they are all combined.
4. 4. Gently fold the flour through your egg mixture before adding the coffee milk, pinch of sea salt and folding to combine.
5. 5. Divide the cake mixture evenly between the three prepared tins and bake in the centre of the oven for 25-30 minutes until a skewer inserted comes out clean.
6. 6. While the cakes cook, make your coffee syrup. Place the Marsala, espresso and sugar into a small saucepan and place over a medium heat then bring to the boil and stir until the sugar is fully dissolved. Leave to cool slightly.
7. 7. When the cakes are cooked, remove from the oven and place on a wire rack. Using a skewer, poke holes all over the top of the hot cakes and pour the syrup equally all over each cake. Leave to cool fully.
8. 8. Meanwhile, make the icing by placing the butter into a free standing mixer and beating for a few minutes until soft and pale in colour. Add the icing sugar, cream cheese, vanilla and a pinch of salt and continue to beat until the icing is light and fluffy.
9. 9. To assemble, turn the cakes out of their tins and place one cake on your serving plate. Top with one third of the icing. Repeat with the remaining cake slices and icing to give a beautiful layered cake. Dust the top icing with a little cocoa powder and serve. Enjoy!

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Ingredients

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