Strawberry Tiramisu Cake! If this is not a cake for Mother’s Day, I don’t know what is. I was inspired by this strawberry tiramisu from Life is full of goodies (in German), which I can highly recommend. I have had people specifically requesting that recipe for a get together, so check it out! Anyway, since the strawberry tiramisu was such a hit, I decided to make this a cake. Because, you know mother’s day? I won’t deny that this is an extremely rich and decadent cake. But with such a sweet heart on the top I believe it is worth it. Oh, and just so you know, it does not contain any raw egg or alcohol.
When I first made a tiramisu roll, I was sold. I have never liked dry ladyfingers and I feel for a tiramisu to remotely taste good, you need to wait for too long. Hence I decided to make the “ladyfingers” aka sponge cake myself. For this cake we are going to brush the sponge cake with orange juice to make it extra moist. I also decided to go for a naked cake since I feel naked cakes are the easiest. No piping or fancy tools needed to make this cake look smooth. I simply spooned on the cream. I mean, you don’t want to impress a pastry chef, you want to impress your mom and I am sure your mom will be just as impressed simply because you made something for her from scratch. Obviously you don’t have to create a heart out of the strawberries on the top, you can simply put all strawberries on top and that’s that.
So these are the essentials you need to know about this cake. I only made a 20cm/8 inch cake and it still contains one kilogram of strawberries. That’s because I like my cakes fruity. I hope I got you interested in baking this beauty.
Inspired by the strawberry tiramisu from Life is full of goodies (in German)
For the sponge cake preheat oven to 200 degrees Celsius and line three 20cm/8 inch cake pans with parchment paper. If you only have one, you can also bake just one tall cake, be sure that your cake pan is tall enough. Just make sure the parchment paper covers the whole bottom, do NOT grease the sides. Then divide the eggs into egg white and egg yolks. Use a bigger bowl for the egg yolks. If you have a glass or metal bowl, use that one for the egg whites. Be sure that bowl is free of fat/grease and that your mixer was properly cleaned. Measure the remaining ingredients. Now beat the egg whites on medium speed with a pinch of salt until soft peaks form. Set aside. Without cleaning the mixer, beat the egg yolks with the sugar. Beat until the color becomes much paler and you have a creamy consistency. This usually takes several minutes. Gently pour the egg whites on top of the mixed egg yolks and sift the flour and cornstarch on top. Don't skip this step. It is important that the flour mix was sifted. Gently mix all ingredients with a spatula or wooden spoon. Try to incorperate the flour mix and egg whites without losing volume. Don't overmix. Pour batter into prepared cake pans and bake for about 12-15min. If baking as one full cake, bake around 22-25min. If touching with a finger, it should bring back easily. Let cool completely. For the filling beat heavy cream, sugar and vanilla extract into whipping cream. Fold in mascarpone. Set aside. Hull and quarter the strawberries, then brush every cake layer with orange juice. Spread 1/3 of the mascarpone cream on the first layer of cake, then take about 1/3 of the strawberries and place on top. Repat with the second layer. For the top layer spread the remaining mascarpone cream, then arrange strawberries in the middle so that you create a heart. Place additional strawberry slices all around the edges. This tiramisu cake tastes best the following day. Be sure to chill in the fridge.Strawberry Tiramisu Cake
Ingredients
Instructions
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