Birthday Cake Tiramisu without Raw Egg
This is the first of several cakes I will be baking in the next month in anticipation of my 50th birthday, because everyone needs cake! Cake #1 is a essentially a tiramisu without raw egg. Two yellow cake layers are soaked in a coffee-flavored syrup and filled with a cream cheese frosting lightened with whipped cream. If you like tiramisu, this is a cake for you.
Tiramisu is classically made with uncooked eggs. However, Public Health likes to remind us that the consumption of raw or undercooked potentially hazardous foods may result in foodborne illness. And yes, that does include unbaked cookie dough [cough]. As it’s always better to try to reduce your risks, in the spirit of harm reduction, I present to you a two-layer cake that is a tiramisu without raw egg.
This recipe is adapted from Dorie Greenspan’s Baking From My Home to Yours. If you want to read an online version, there is a copycat recipe out there from a popular blogger that matches the one from Baking word for word. Enough said.
Summary of adaptations
I made the following adaptations to the original:
- increased the baking soda a smidge from 1/8 tsp to 1/4 tsp.
- subbed concentrated decaf coffee for the espresso powder in order to avoid caffeinating the kiddo – I made a doubly-strong 8oz cup in my coffee maker and then reduced it on the stovetop to 1/4 cup. Feel free to use the original ratio of 2 tbsp instant espresso in 2 tbsp boiling water, but you’ll want to increase the amount (see below).
- because my notes from the last time I made this say “great concept. too dry. totally soak?”, I tripled the amount of coffee syrup and soaked the cake layers right after I removed them from the pans.
- subbed equivalent weight of cream cheese for the mascarpone.
FAQs about this tiramisu cake
Probably longer than you have been. While you can overbeat butter, it does take several minutes to get it to be light, fluffy, and doubled in volume.
The cakes can be made using a hand mixer. When making the filling, you can combine the cream cheese mixture by hand if your cream cheese is soft. That way you can use your hand mixer for the whipped cream.
This doesn’t make a lot of frosting, which is fine if you want to freeze the cake or let your little imp add sprinkles and other things piece by piece. Feel free to double the recipe if you like a lot of frosting.
This cake actually needs a bit of time in the fridge to set up before serving and so should be perfect for a day or two in the fridge. It will be fine to leave for another day or two, but any more than that and I would probably freeze it.
YES. Most cakes freeze very well. I leave cakes overnight in the refrigerator. The next morning, I slice the remaining cake into the amount I want for the three of us, wrap each large slice in two layers of sturdy plastic wrap, put the slices into a freezer bag, and try to squeeze out any air. To defrost, pull out the cake, unwrap it, and put it on a plate while still frozen. Depending on the size of your slice and your room temperature, it will take ~2 hours to defrost.
Tiramisu cake: tiramisu without raw egg
- 2 cups (250g) cake flour, plus more for dusting pans
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 10 tbsp unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 eggs
- 1 egg yolk
- 1 ½ tsp vanilla
- ¾ cup buttermilk
- 1 cup strongly brewed coffee or substitute instant espresso powder in boiling water (see note)
- 1 ½ cup water
- 1 cup (200g) granulated sugar
- 3 tbsp Kahlua or other liqueur (e.g. madeira, sweet marsala, etc)
Filling and frosting
- 8 oz cream cheese, softened
- ½ cup (57g) powdered sugar
- 1 ½ tsp vanilla
- 1 tbsp Kahlua or other liqueur (e.g. madeira, sweet marsala, etc)
- 1 cup heavy cream, cold
- ½ cup mini chocolate chips or finely chopped chocolate
- unsweetened cocoa, for dusting, if desired
- Preheat the oven to 350°F. Butter and line two 9"x2" cake pans with parchment paper and then lightly butter the parchment paper.
- Sift the flour, baking powder, baking soda, and salt into a medium bowl.
- In the bowl of a stand mixer, cream the butter on medium speed for 2-3 minutes. Add the sugar and continue creaming until it is pale yellow, light, and fluffy. You will need to scrape the butter down from the sides of the bowl a few times during this process.
- Add the egg yolk and then each of the three eggs, beating on medium speed for one minute and scraping the bowl down before adding the next.
- Add the vanilla and beat for one minute.
- Add about one third (eye-balling is fine!) of the dry ingredients and beat on low until just incorporated, scrape down the bowl.
- Add about one half of the buttermilk and beat on low until just incorporated.
- Continue by adding the next one third of dry ingredients, then the last buttermilk, and finally the last bit of dry ingredients, scraping down in between.
- Divide the batter evenly into the two pans and bang them gently on the countertop to spread out the batter and remove any bubbles.
- Bake for about 30 minutes, rotating the pans in the oven at about 15 minutes, if needed, to ensure even baking. Start checking for doneness at about 25 minutes – the cakes will have colored slightly and a toothpick inserted the center will come out clean.
- Let the cake layers cool in their pans for 10 minutes and then unmold them carefully onto cooling racks for soaking and cooling.
- Clean the mixing bowl and beaters here to have them ready to go when you want to make the filling and frosting.
Soaking syrup and soaking the cake layers
- While the cakes are baking, make the soaking syrup. If using coffee, brew a strong 8oz cup of coffee, and then, in a small pot, boil the coffee until it has reduced to about 1/4 cup (2 oz). Pour into a small measuring cup and use the same pot to make the rest of the syrup. (This coffee will be used both for the soaking syrup and to flavor the frosting.)
- In the same small pot, combine the sugar and water and boil, stirring occasionally, until the sugar has dissolved.
- Remove from heat, and add 3 tbsp of the kahlua (or other liqueur) and 3 tbsp of the coffee. Reserve the remaining coffee for the frosting.
- Use a serrated knife to remove a thin layer off of the top of the cakes to help the syrup soak into the cake. You can use this to create a perfectly flat top to the cake layer if you want.
- To soak the cake layers, put the cakes on their cooling racks over a baking sheet or piece of waxed paper. Starting with soaking the cake bottom (i.e. upside down), pour or use a silicone brush to drip about one quarter of the soaking syrup evenly across the cake layer. Carefully flip the layer over and repeat with the top of the cake layer. Repeat with the remaining syrup and second layer. Let cool to room temperature.
Filling and frosting
- In the bowl of a mixer, blend the cream cheese, powdered sugar, vanilla, and kahlua (or other liqueur).
- In a separate medium bowl, use a hand beater to whip the heavy cream until it achieves stiff peaks (the cream keeps its peaks when you lift the beater, and they don't flop over at all).
- Add about one quarter of the whipped cream to the cream cheese mixture and mix on low speed until incorporated.
- By hand, gently fold in the remaining whipped cream just until evenly blended.
- Place one cake layer right side up on a cake stand or plate. Spread about 1 cup of filling thinly on top of this layer, and then spread the chocolate evenly.
- Add the reserved coffee to the remaining cream cheese "filling" to make the "frosting" and stir gently stir until blended.
- Place the second cake layer upside down on top of the first and use the remaining frosting to cover the cake.
- Chill the cake in the refrigerator for at least three hours before serving.
- Dust cake slices with cocoa, if desired, right before serving.
If you make this tiramisu cake, please comment and/or share a pic!
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