NEW: Pineapple Mango Topping with 70% fruit content, combining the exotic flavors of pineapple and mango.

Search the entire store . . .

For chocoholics

Search suggestions

Home /
Recipe /
Cake /
Tiramisu cake

Tiramisu cake

Name: RECIPEPT: Tiramisu cake - Mojačokolada.si
Total time: 50 min
Ingredients: 115 g unsalted butter at room temperature; 120 ml of oil; 100 g sugar; 4 eggs; 2 teaspoons BAM vanilla paste; 380 g flour; pinch of salt; 2,5 teaspoons baking powder; 315 ml buttermilk; 120 ml of brewed coffee; 2 teaspoons of sugar; 340 g mascarpone cheese; 210 g powdered sugar; 240 ml sweet cream; 2 teaspoons BAM cocoa powder

(1)

Preparation time: 50 min
Difficulty:
Number of ingredients: 16

Tiramisu cake is a cake that offers luscious layers of coffee infused vanilla sponge and a cream filling with mascarpone cheese. Tiramisu is a dessert that takes us back to the streets of Italy, both in smell and taste. But what does tiramisu even mean?

"In Italian,''Tiramisu'' means ''pick me up'' or ''make me happy'', which more than justifies the name of this delicious dessert.

So what can we expect if we decide to make a tiramisu cake? The preparation will offer a combination of mascarpone cheese, espresso and coffee. The coffee flavours are hidden between three layers of luscious vanilla cake and dusted with real cocoa powder.

Tiramisu lovers will also be delighted:

BAM tip: add a teaspoon or two of BAM coffee-cherry spread to the tiramisu cake . With its delicious coffee-cherry flavour and very creamy texture, it is perfect on bread, pancakes and is also perfect for making delicious coffee desserts.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

For the vanilla sponge:

115 g unsalted butter at room temperature
120 ml of oil
100 g sugar
4 eggs
2 teaspoons BAM vanilla paste
380 g flour
pinch of salt
2,5 teaspoons baking powder
315 ml buttermilk

To moisten the sponge cake:

120 ml of brewed coffee
2 teaspoons of sugar

For the mascarpone cream:

340 g mascarpone cheese
210 g powdered sugar
240 ml sweet cream
2 teaspoons BAM vanilla paste
2 teaspoons BAM cocoa powder

Instructions:

To prepare:

Preheat the oven to 200°C and grease three 15 cm diameter cake tins. In a large mixing bowl, beat the softened butter and oil until combined, about 3 minutes.

Slowly add the sugar to the oil and butter and beat until the mixture is light and fluffy and very pale yellow, about 3 minutes. Gradually add the eggs. Add the BAM vanilla paste. Beat on high speed for 3 minutes more. In a separate bowl, sift together the flour, salt and baking powder. Alternate mixing the dry ingredients and buttermilk in 4 batches: start with the buttermilk and finish with the dry ingredients.

Spread the batter evenly on the prepared baking trays and bake for 30 minutes. Remove the sponge cake from the oven and transfer to a cooling rack to cool completely. While the sponge cake is cooling, brew the coffee and mix the still hot coffee with the sugar. Allow the sugar to dissolve completely.

Make the mascarpone cream. Mix the mascarpone, BAM vanilla paste and icing sugar. Beat at medium speed until the mixture is light and fluffy, about 1 minute. At medium-low speed, slowly add the heavy cream. Beat until the mixture is smooth and fluffy, about 2 minutes. Be careful not to whisk too much. If the cream becomes too stiff, the texture will no longer be right and the cream will fall apart.

Place the first layer of cake on a plate and drizzle it with the coffee syrup prepared earlier. Spread a layer of mascarpone filling evenly over the cake. Repeat with the next two sponge cakes. Then cover the outside of the cake.

If you have any mascarpone filling left, use a piping bag to pipe it on top of the cake. Finish with a sprinkle of BAM cocoa powder. Refrigerate for at least two hours before serving.

Premium BAM baking products.

Order ingredients with a 10% discount:

Cocoa Powder, 500 g

16,90 €

Hazelnut Coffee spread, 200 g

7,90 €

Bourbon Vanilla Paste, 70 g

9,90 €

Discount on products used in the recipe - 10%:

-3,47 €

Total:

34,70 €31,23 €

-10%

BAM Cake converter

Convert the cake ingredients to the desired cake size

Calculate

BAM Recipe Book

Download our new free e-book of sweet recipes.

Check out

Ice Cream Mix, 150 g

(45 Ratings)

6,90 €

Hazelnut White Hot Chocolate, 220 g

(30 Ratings)

5,90 €

-15%

Souffle with raspberry and pistachio

Protein bar with sweetener, Strawberry cheesecake

(13 Ratings)

2,99 € 2,69 €

-10%

Become a master pâtissier

Online pâtisserie courses

Your guide to the perfect chocolate experience.

Discover exclusive recipes and expert advice with our free chocolate e-magazine.

News

Recipe

Latest

News

Recipe

Latest

Latest news and recipes

dubai chocolate: the prestigious dessert that has taken the world by storm

Chocolate novelties

Reading time: 5 minutes

Tiramisu cake

Preparation time: 50 min

Difficulty: 2

Number of ingredients: 16

Ingredients:

For the vanilla sponge:

115 g unsalted butter at room temperature
120 ml of oil
100 g sugar
4 eggs
2 teaspoons BAM vanilla paste
380 g flour
pinch of salt
2,5 teaspoons baking powder
315 ml buttermilk

To moisten the sponge cake:

120 ml of brewed coffee
2 teaspoons of sugar

For the mascarpone cream:

340 g mascarpone cheese
210 g powdered sugar
240 ml sweet cream
2 teaspoons BAM vanilla paste
2 teaspoons BAM cocoa powder

Instructions:

To prepare:

	Preheat the oven to 200°C and grease three 15 cm diameter cake tins. In a large mixing bowl, beat the softened butter and oil until combined, about 3 minutes.
	Slowly add the sugar to the oil and butter and beat until the mixture is light and fluffy and very pale yellow, about 3 minutes. Gradually add the eggs. Add the BAM vanilla paste. Beat on high speed for 3 minutes more. In a separate bowl, sift together the flour, salt and baking powder. Alternate mixing the dry ingredients and buttermilk in 4 batches: start with the buttermilk and finish with the dry ingredients.
	Spread the batter evenly on the prepared baking trays and bake for 30 minutes. Remove the sponge cake from the oven and transfer to a cooling rack to cool completely. While the sponge cake is cooling, brew the coffee and mix the still hot coffee with the sugar. Allow the sugar to dissolve completely.
	Make the mascarpone cream. Mix the mascarpone, BAM vanilla paste and icing sugar. Beat at medium speed until the mixture is light and fluffy, about 1 minute. At medium-low speed, slowly add the heavy cream. Beat until the mixture is smooth and fluffy, about 2 minutes. Be careful not to whisk too much. If the cream becomes too stiff, the texture will no longer be right and the cream will fall apart.
	Place the first layer of cake on a plate and drizzle it with the coffee syrup prepared earlier. Spread a layer of mascarpone filling evenly over the cake. Repeat with the next two sponge cakes. Then cover the outside of the cake.
	If you have any mascarpone filling left, use a piping bag to pipe it on top of the cake. Finish with a sprinkle of BAM cocoa powder. Refrigerate for at least two hours before serving.

BAM Chocolate

Baking accessories

Gifts

FIT Products

Products on sale