Tiramisu Cake


This cake is rather interesting. It’s a cake in dessert form, which I guess is now quite common, but the number of ways this cake can be made is astounding. Being a minor, I didn’t have any liqueur at hand, so I couldn’t use it, but I have provided the original recipe which does use wine.
The frosting is mascarpone, but if you don’t have that, or if it’s too expensive, feel free to use regular cream cheese frosting, though it wouldn’t have that authentic tiramisu taste, or the same creaminess as mascarpone.

Cake recipe from: “Piece of Cake” cookbook by Camilla V. Saulsbury
Mascarpone frosting recipe from: http://www.marthastewart.com/313528/mascarpone-frosting

For the cake:
3 cups all purpose flour
1 cup granulated sugar
1/2 cup brown sugar
1 tbsn baking powder
1/2 tsp salt
4 large eggs, at room temperature
3/4 cup unsalted butter, at room temperature
1 cup milk
3/4 tbsn vanilla extract

For the frosting:
1 cup heavy cream
8 ounces mascarpone cheese
3/4 cup confectioners sugar

For the assembly:
1/2 cup granulated sugar
1 cup hot, very strongly brewed coffee
1/4 cup coffee liqueur (I just used more coffee in place of the liqueur)
Grated chocolate or cocoa powder, to decorate

For the cake:
Preheat the oven to 180°C.
Grease and flour two 9″ round cake pans, or line with parchment paper.
Whisk the flour, baking soda and salt together.
In a medium bowl, using an electric mixer, beat the butter until creamy, then add the sugars and beat until light and creamy.
Add the eggs one at a time and the vanilla, beating in between each addition.
With the mixer on low speed, alternate adding the flour mixture in 3 additions and the milk in 2.
Pour the batter evenly into two pans, then bake for 27 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Let the cake cool before assembly.

For the frosting:
With an electric mixer, beat the heavy cream until stiff peaks form.
In another bowl, whisk the mascarpone and confectioners sugar together until smooth.
Gently fold the whipped cream into the mascarpone mixture until completely incorporated.

For the assembly:
In a bowl mix together the sugar, coffee and liqueur together until the sugar has dissolved.
Let it cool completely.
Place a cake layer on your base, and brush onto it half of the coffee syrup.
Let it soak for about 15 minutes.
Place a layer of frosting on the cake, and top with the second cake layer.
Soak this cake layer with the remaining coffee syrup, and let it soak for another 15 minutes.
Then frost the top and sides of the cake.
Decorate by sprinkling grated chocolate or cocoa powder.
Serve cold.
Makes a 2 layer 9″ cake.



Gluten free and Eggless Chocolate Chip Cookies


31467396336_acc9352fab_oThe chocolate chip cookie is no doubt the ultimate homemade cookie, but the store bought gluten free and eggless versions do no justice to the butter, sugary deliciousness of this cookie. Thus, it’s just better to make it at home. It’s easy, and tastes great.

Chocolate chip cookie recipe adapted from: https://www.hersheys.com/recipes/recipe-details.aspx?id=5368

2-1/4 cup all purpose flour (gluten free)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs (I used the egg replacer equivalent)
1-1/2 cup chocolate chips

Preheat the oven to 180°C.
In a bowl, whisk the flour, baking soda and salt together.
In a separate bowl, beat the butter and sugars together with an electric mixer.
Add the egg replacer and vanilla extract, beating until well combined.
Add the flour mixture, stirring until combined.
Stir in the chocolate chips.
Drop heaped teaspoonfuls of batter onto an untreated cookie sheet.
Bake for 8-10 minutes, until lightly browned.
Cool completely.
Makes 5 dozen cookies.