This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
IT
Pocketmags Digital Magazines
   You are currently viewing the Italy version of the site.
Would you like to switch to your local site?
Digital Subscriptions >  Latest Articles > Nadiya Hussain's Tiramisu Cake

Nadiya Hussain's Tiramisu Cake
Great British Food

Nadiya Hussain's Tiramisu Cake

Posted lunedì 14 agosto 2017   |   2136 views   |   Food & Drink   |   Comments (0) Nadiya tells Great British Food magazine: “The smell of strong coffee makes my stomach turn, but strangely enough I can just about bear the pain if I know it’s about to be mixed into cake, or tiramisu. Or – best of all – tiramisu cake!”

Makes: Approximately 12 slices

Prepare: 45 minutes, plus cooling and chilling

Cook: 35 minutes

 

For the cake:

· 225g unsalted butter, softened, plus extra for greasing

· 240g sponge fingers (approx 36)

· 60ml whole milk

· 3 tbsps instant coffee

· 225g light brown sugar

· 4 medium free-range eggs

· 225g self-raising flour, sifted

· 1 tsp baking powder

· 100ml boiling water

· 4 tbsps instant coffee

· 3 tbsps cocoa powder

 

For the vanilla Mascarpone cream:

· 300ml double cream

· 50g caster sugar

· 250g full-fat Mascarpone cheese

· 1 tbsp vanilla bean paste 

1. Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease the base of two 20cm round springform cake tins and line with baking paper.

2. Line the base of each tin with the sponge fingers, sugary side facing down. As you line, make sure to cut, carve and get the fingers to the right length to fit all the gaps in the base – tightly packing the fingers will stop them rising to the top while baking. Set aside.

3. For the coffee mixture, put the milk and coffee into a small pan and warm just until the coffee has dissolved into the milk. Leave the mixture to one side to cool completely.

4. Put the butter and sugar into the bowl of a mixer, or use an electric hand-held mixer, and beat until it is light, fluffy and almost white in colour. This can take 10 minutes on a medium to high speed. You can also mix by hand, but it will take a bit longer.

5. Add the eggs one at a time, making sure to incorporate them well, then add the flour and baking powder and fold through until well combined. Add the coffee mixture and fold that in too.

6. Divide the mixture between the two tins and spread it all over the sponge fingers. Level off the top and bake for 30–35 minutes, until a skewer inserted comes out clean.

7. When the cakes are baked you will find they don’t have a smooth surface like a normal cake does. Instead, there will be small bubbles all over the surface – this is just the air from the sponge. You may even have a rogue sponge finger that has come to the top, but that doesn’t matter too much. 

8. Leave the cakes to cool in the tins, then turn out on to a wire rack to cool completely, sponge finger side up.

9. When the cakes are completely cool, put the boiling water and the coffee into a small jug or bowl and stir to dissolve. Brush the tops of the cakes (the sides with the sponge fingers exposed) with the hot coffee mixture, making sure to use up all of the liquid.

10. Make the vanilla Mascarpone cream just before assembling. Put the cream and sugar into a bowl and whisk until it has just thickened very slightly.

11. Now put the Mascarpone and vanilla bean paste into another bowl and whisk to loosen – this way it will incorporate better with the cream. Then, fold the cream into the Mascarpone.

12. Take one of the springform tins you baked the cake in and grease the inside again. Line generously with cling film, making sure there is an overhang. You will need 2 pieces of cling film that criss-cross.

13. Put one cake back into one of the tins, sponge finger side up. The cake won’t be snug, as it will have shrunk while baking. Dust half the cocoa powder over the top of the cake. Spoon on all the Mascarpone cream and make sure it is levelled off completely, using a spatula.

14. Now add the second cake, sponge finger side up. Make sure to press the cake down slightly so that all the layers meld together.

15. Place a circle of baking paper on top, wrap in the cling film, and chill until it’s time to serve. Dust the top of the cake with the remainder of the cocoa powder and serve immediately.

For more great articles like this get the Sep 17 issue of Great British Food below or subscribe and save.

Single Issue - Nov-18 Replica Edition included
€4,49
Or 449 points
Annual Digital Subscription
Only € 2,25 per issue
SAVE
50%
€26,99
Or 2699 points
6 Month Digital Subscription
Only € 2,83 per issue
SAVE
37%
€16,99
Or 1699 points

View Issues

About Great British Food

Great British Food brings Britain's best food and drink to life – featuring fantastic seasonal recipes, mouthwatering food photography, interesting and imaginative features and interviews with top chefs.

More great content like this...

For more great articles like this subscribe to Great British Food today.

Most read articles this month


ALEX HILDRED: MARY ROSE DIVER

ALEX HILDRED: MARY ROSE DIVER

When she took up scuba 40 years ago, Alexandra Hildred had no idea that her life would become inextricably linked with a Tudor warship. Now the Mary Rose Trust’s Head of Research and Curator of Ordnance & Human Remains, she tells STEVE WEINMAN about the lead-up to the raising of the iconic wreck, still one of the biggest such operations ever attempted. More...
The 5 Best Photography Magazines

The 5 Best Photography Magazines

Here at pocketmags.com, we have the 5 best photography magazines to inspire and inform your skills and get you snapping away with your beloved camera of choice! More...
The 5 Best Knitting Magazines

The 5 Best Knitting Magazines

To help pass a rainy day away or to practice amongst friends, knitting is one of the great historical pastimes suitable for anyone, anywhere. At Pocketmags we have the 5 best knitting magazines to help get the needle in motion! More...
THE U-BOAT COAST

THE U-BOAT COAST

The WW1 U-boats at Pendennis have been dived for many years, by many people. The site is probably the second most popular shore-dive in Cornwall. Thousands of trainees did their first open-water dives there, most seeing the remains of one or two of the U-boats. Not sure what to write into their log-books, other than 'Silver Steps’ or ‘Pendennis’, what were these subs? MARK MILBURN investigates, and believes he can now paint a clearer picture of what lies where and why More...
The 5 Best Art & Painting Magazines

The 5 Best Art & Painting Magazines

With the 5 best art and painting magazines from Pocketmags, you’ll never be stuck staring at a blank canvas for hours again. Discover the expert advice, guidance, tutorials and motivation you need to create the art and paintings you love! More...
The 5 Best Fishing Magazines

The 5 Best Fishing Magazines

Avid fisher? Or simply passionate about the pastime? Feed your fishing thrills with our 5 best fishing magazines from Pocketmags and cast your line with confidence today! More...
A Review of Dazed Magazine by Pocketmags

A Review of Dazed Magazine by Pocketmags

It is not about the latest ‘it’ bag or must-have accessory of the season, it is not about which celebrity was the best-dressed at last week’s awards ceremony or who has committed a serious fashion faux-pas. It is fully about redefining the status quo and challenging our conception of beauty - it is the one and the only Dazed magazine. More...
The 5 Best Scale Modelling Magazines

The 5 Best Scale Modelling Magazines

Start creating your very own miniature world today with one of our 5 best scale modelling magazines! More...
The 5 Best Aviation Magazines

The 5 Best Aviation Magazines

Get ready to take your knowledge of aviation to new heights with our carefully curated list of aviation digital magazines. More...
The 5 Best Healthy Food Magazines

The 5 Best Healthy Food Magazines

Health crazes are more seeming than ever; a major craze embracing the scene on the regular. We have the 5 best healthy food magazines to leave you feeling positive and vitalised. More...
Vouchers Carte Regalo Un abbonamento rivista è il regalo perfetto , ma avrete bisogno di qualcosa da mostrare il grande giorno. Altro
Modalità di pagamento Pocketmags Payment Types
A Pocketmags si ottiene Fatturazione sicura Ultime offerte HTML Reader Regali Loyalty Points