Happy Birthday Brother

Happy birthday to my brother! He is so old yet still want me to bake his favorite tiramisu cake!🤪

I baked a 5 eggs coffee sponge cake since I didn't want a very tall cake.  The cake is filled with coffee mascarpone and whipped cream. Since I didn't know how to decorate, I just placed some merginue cookies on top...lol🤣

Cake holds up pretty well since using non- dairy Rich's ready whip. Stabilize heavy whipping cream w/ gelatin.

Use a measuring cup or ice scoop to scoop filling for even layers

Batter divided into 3 or bake 1 large cake then divide use 8x3 in pan

Firm peak egg white for sponge cake

Using double boiler method to cook egg yolks for mascarpone filling.

















Coffee Sponge Cake

5 extra large yolks (egg w/ shell 63-65g)

85g Cake flour

40g canola oil

60g whole milk

1/4 tsp salt

1/2 tsp coffee paste 

5 egg whites

70g sugar

1/4 tsp cream of tartar

Instructions

1. Heat oil in microwave for 1 minute until hot. Add to flour and stir to mix. 

2. Heat milk for 30 seconds and stir into flour until smooth paste like.

3. Add in one yolk at a time and stir until smooth. Add in salt and coffee paste. Stir until smooth.

4. Whisk egg white until frothy. Add in cream of tarter. Continue to whisk until foamy. While whisking slowly add in sugar little at a time.

5. Whisk until firm peak where the tip of merginue bend over to the side.

6. Fold 1/3 meringue into yolk batter first. Fold in another 1/3 until all incorporated. Be gentle to not deflate merginue.

7. Pour into 3 lined 8 inch pans. Drop pan on counter to release trapped bubbles. Smooth the top batter as much as you can.

8. Bake at 355F (180c) preheated oven 2nd level for 18-20 minutes until top is golden. 

9. Cool 2-3 minutes then unmold on another parchment paper. Peel off bottom paper on cake and then flip back on cooling rack with parchment paper.

10. Wrap cakes with plastic food wrap once cooled to prevent drying out.

Mascarpone Filling

8 oz mascarpone cheese

3 xl large yolks

1/2 cup sugar 

1 tbsp instant coffee + 1/2 tbsp boiling water

2 tbsp kahlua coffee liqueur 

1 cup heavy whipping cream (I used Rich's ready whip topping which is already sweetened. Add 2-3 tbsp sugar for regular heavy cream)

1. Whisk yolks and sugar over a pot of boiling water (make sure water not touching bowl). Whisk until thick, pale and double in volume. Careful not to over cook the yolks. 

2. Cool for a few minutes (5 minutes) then add in mascarpone cheese.

3. Dissolve the instant coffee with boiling water. Add to mascarpone mixture.  Add in coffee liqueur and mix until combined.  Cover refrigerate for 20-30 minutes. 

4. Whip heavy cream with sugar until stiff. Fold into mascarpone mixture. (Do not need to use all)

Coffee Syrup

1 tbsp instant coffee

1/3 cup water

2-3 tbsp sugar

2 tbsp kahlua coffee liqueur 

Boil water with sugar and add in instant coffee. Cool. Then brush onto cakes. Brush coffee liqueur after brushing coffee syrup. (Can use your favorite strong coffee)

Topping and Frosting 

1.5- 2 cup heavy whipping cream or (Ready Whip Topping)

Sugar to taste

Unsweetened cocoa powder for decoration 

Whip heavy cream with sugar until stiff peak.

Assemble 

1. Brush coffee syrup and liqueur onto cake. Fill with mascarpone filling. Place another layer on top and repeat.

2. Leftover filling can also place on top layer. Fill piping bag with some whipped cream and fill top layer and sides. Smooth and decorate cake.

3. Sift cocoa powder on top. Refrigerate cake for a few hours before cutting.

*Merginue cookies soften when cover in refrigerator.  So if use cookies, place on last minutes.