Tiramisu Crepe Cake Food

TIRAMISU CREPE CAKE

Steps:

• If you've never made crepes before, I strongly recommend reviewing my How to Make Crepes tutorial post, which includes plenty of helpful success tips and a video tutorial.
• Melt 6 Tablespoons of butter in the microwave or on the stove. Cool for about 5 minutes before using in the next step. The remaining butter is for the skillet.
• Add the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla in a blender or large food processor. If you don't have a blender or food processor, use a large mixing bowl and whisk by hand. Blend on medium-high speed for 20-30 seconds until everything is combined. The mixture will be silky smooth and the consistency of cream, much thinner than pancake batter. Cover the blender tightly or pour into a medium bowl, cover tightly, and chill in the refrigerator for 1 hour and up to 1 day. This time in the refrigerator is imperative because it gives the flour a chance to become fully hydrated.
• Use the remaining butter for greasing the pan between each crepe. Place an 8-inch skillet over medium heat and generously grease it with some of the reserved butter. If you don't have a skillet this size, use a larger one but make sure you keep the crepes thin. Once the skillet is hot, pour 3-4 Tablespoons (closer to 3 is best) of batter into the center of the pan. Tilt/twirl the pan so the batter stretches as far as it will go. The thinner the crepe, the better the texture. Cook for 1-2 minutes, then flip as soon as the bottom is set. Don't wait too long to flip crepes or else they will taste rubbery. Cook the other side for 30 seconds until set. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe. If desired, separate each crepe with parchment paper so they do not stick together. Though, if using enough butter in your pan, the crepes won't stick. Yields about 28 crepes.
• Loosely cover and set your crepes aside at room temperature as you prepare the tiramisu filling. You can also tightly cover and refrigerate the crepes for up to 1 day. Crepes must be room temperature or cold before you begin assembling the cake.
• First part of the tiramisu filling is to prepare concentrated espresso flavoring. Using a fork, mix the espresso powder and warm water together in a very small bowl. Set aside to cool down for a few minutes. You will mix it with the mascarpone. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream and rum (if using) together on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks. Set whipped cream aside. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the mascarpone, confectioners' sugar, vanilla extract, and cooled espresso liquid together on medium speed in a large bowl until combined and smooth, about 2 minutes. Fold the whipped cream into the mascarpone mixture. Don't worry if it looks curdled- mine sometimes does- it doesn't taste that way and will smooth out when it's stacked in the cake. Use filling immediately or cover and chill in the refrigerator for up to 1 day. Yields about 4 cups filling.
• Spread 1-2 teaspoons of filling on the center of your cake stand or cake serving plate. This helps adhere the cake to the plate. Place a crepe on top. Spread about 2 heaping Tablespoons of filling evenly on top. If desired, dust with cocoa powder. Repeat layering crepes, filling, and a dusting of cocoa powder. Top with final and last crepe.
• You can frost the cake with whipped cream before or after chilling the cake in the refrigerator in step 9. My advice- I find it tastes better and slices easier if you chill the cake WITH the whipped cream on top. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, rum (if using), and confectioners' sugar together on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for spreading or piping. Spread or pipe whipped cream on top of the cake. If you have extra, feel free to spread all around the sides of the cake too. If desired, dust with cocoa powder.
• Refrigerate the cake for at least 3 hours and up to 1 day before serving. Chilling the cake in the refrigerator is imperative because the cake won't slice otherwise. No need to cover the cake if you're chilling it for only 3 hours. If chilling longer than that, I recommend loosely covering the cake.
• Cover leftover cake and store in the refrigerator for up to 3 days.

TIRAMISU CAKE

Steps:

• Position oven rack in center of oven; preheat oven to 350°.
• Butter two 9 x 2 inch round cake pans; dust the insides with flour, tap out the excess; line the bottoms of the pans with parchment paper or wax paper; put the pans on a baking sheet.
• Make the cake: sift together the cake flour, baking powder, baking soda, and salt.
• Using a stand mixer fitted with paddle attachment, beat the butter on medium speed until soft and creamy.
• Add in sugar and beat for 3 minutes.
• Add the eggs one at a time and then the yolk, beating for 1 minute after each addition.
• Beat in the vanilla (don't be concerned if the mixture looks curdled).
• Decrease mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with dry ingredients); scrape down sides of bowl as needed and mix only until the ingredients disappear into the batter.
• Divide the batter evenly between the two pans and smooth the tops with a rubber spatula.
• Bake for 28-30 minutes, rotating the pans at midway point.
• When fully baked, the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean.
• Transfer cakes to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners.
• Invert and cool to room temperature right side up.
• Make the extract: In a small bowl or cup, stir the espresso powder and boiling water together until blended; set aside.
• Make the syrup: In a small saucepan, stir the water and sugar together; bring just to a boil.
• Pour the syrup into a small heatproof bowl and stir in 1 tablespoon of the espresso extract and the amaretto; set aside.
• Make the filling/frosting: add mascarpone, sugar, vanilla, and liqueur in a bowl; whisk just until blended and smooth.
• Using a stand mixer with whisk attachment, whip the heavy cream until firm peaks form.
• Switch to a rubber spatula and stir about ¼ of the whipped cream into the mascarpone.
• Fold in the rest of the whipped cream with a light touch.
• Assemble the cake: if the tops of the cake layers have crowned, use a long serrated knife and a gentle swaying motion to even them.
• Place one layer right side up on a cardboard round or a cake plate protected with strips of wax or parchment paper.
• Using a pastry brush, soak the layer with about 1/3 of the espresso syrup.
• Smooth some of the mascarpone cream over the layer-use about 1 ¼ cups-and gently press the chopped chocolate into the filling.
• Put the second cake layer on the counter and soak the top of it with half the remaining espresso syrup, then turn the layer over and position it, soaked side down, over the filling.
• Soak the top of the cake with the remaining syrup.
• For the frosting-whisk 1 to 1 ½ tablespoons of the remaining espresso extract into the remaining mascarpone filling.
• Taste the frosting as you go to decide how much extract you want to add.
• If the frosting looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for 15 minutes or so; refrigerate the cake too.
• With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top.
• Decorate the cake with chocolate-covered espresso beans-press them into the filling, making concentric circles of beans or just putting some beans in the center of the cake.
• Refrigerate the cake for at least 3 hours before serving-the elements need time to meld.
• Just before serving-dust the top of the cake with cocoa.
• To serve-let sit at room temperature for 20 minutes, cut with a serrated knife and a gentle sawing motion; serve with coffee or espresso.