Eggless Tiramisu Inspired Cake
Eggless Tiramisu Inspired Cake ... Coffee, Kahlua and mascarpone, everything you'd want in dessert if you love coffee. I love how many avatars a simple cake can take, and this one turned out to be the perfect coffee lovers dessert, simple & fuss free!
Ingredients
Eggless Coffee Sponge
- 100 g buttermilk
- 30 g oil
- 65 g brown sugar
- 1 tsp instant coffee
- ½ tsp apple cider vinegar
- ¼ tsp baking soda
- ½ tsp baking powder
- Pinch of salt
- 90 g all-purpose flour
Ganache
- 150 g cream 20% fat
- 140 g dark chocolate, chopped fine
- 1 tsp instant coffee
Mascarpone filling
- 150 g cream 20% fat
- 1 tbsp cornflour
- 1 tsp agar agar
- 40 g vanilla sugar {or plain}
- ½ tsp coffee extract
- 1 tbsp Kahlua {optional}
- 100 g mascarpone chilled
Instructions
Eggless Coffee Sponge
- Preheat the oven to 180C. Lightly grease and line a 5" baking tin.
- In a large bowl, whisk together the buttermilk, oil, brown sugar and coffee well. Add the apple cider vinegar, baking powder, baking soda and salt and whisk again. Leave to stand for 5 minutes until bubbly.
- Now sift over the plain flour and whisk in to mix.
- Transfer batter to the prepared dish. Bake for approximately 30 minutes until the tester comes out clean.
- Remove to cooling rack, demold after 10-15 minutes, then cool completely. Cut into 2 layers.
- Using a 3" cutter, gently cut a hole through the cake. Slice a 1/2" slice of the cut out cake and return to the hole to make a base.
- Moisten the base with Kahlua {optional}. See reels on @passionateaboutbaking {Alternatively use a strong shot of slightly sweetened coffee}.
- Pipe ganache on the rim and top with the other later. Chill in freezer for 10 minutes until firm, then fill with mascarpone.
- Return to freezer for 2 hours, else refrigerate overnight.
- Pipe ganache on the top edge.
Ganache
- Place the cream and chocolate in a bowl and place the bowl over a double boiler to melt.
- Whisk until smooth then allow the ganache to rest until it reaches piping consistency.
Mascarpone filling
- In a saucepan, whisk together the cream, cornflour, agar agar and sugar well. Simmer over low heat until it thickens slightly, stirring constantly, 3-4 minutes.
- Take off heat and whisk in the extract, Kahlua if using, and mascarpone. If not using Kahlua, perhaps add a tsp of coffee powder. Cool to room temperature, whisking often.