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Eggless Tiramisu Cake

Course Cake
Cuisine Italian
Prep Time 12 hours
Cook Time 2 hours
Total Time 14 hours
Servings 8
Author Rafeeda

Ingredients

  • For the cake:
  • 150 gm flour
  • 1 tsp baking soda
  • 100 gm butter
  • 1/2 can condensed milk
  • 100 ml milk
  • 100 ml yogurt
  • For the mascarpone cheese:
  • 500 ml whipping cream
  • 1 tbsp lemon juice
  • For the frosting:
  • 1 cup 200 ml warm water
  • 3 tbsp coffee powder I used Bru
  • 1 pack 250 ml whipped cream
  • 1 cup mascarpone cheese
  • 1/2 cup icing sugar
  • 1 tsp vanilla essence
  • Chocolate drops for decoration
  • Cocoa powder for sprinkling I used Milo

Instructions

  • For the cake - Preheat oven to 180 degrees. Grease an 8 inch pan well and flour it.
  • Seive the dry ingredients together. Whisk the butter and yogurt till well incorporated. Add the flour mixture, milk and condensed milk in alternative additions and whisk till all is mixed without any lumps.
  • Pour the cake into the prepared pan and bake for 20 minutes till done. Cool the cake completely.
  • For the mascarpone cheese - Place a large pan with water upto one inch on the stove top and bring it to boil.
  • Empty the contents of the whipping cream into a small saucepan.
  • Once the water boils, reduce the heat to the minimum and place the small saucepan on top of the water. Allow the cream to heat, stirring in between.
  • It took around 15 minutes for the cream to become warm.
  • When you see it becoming warm, add the lemon juice and continuously stir. The thing with mascarpone cheese was that it would not curdle too much, all it did was become thick and coat the back of the wooden spoon thickly.
  • Meanwhile, arrange a deep pan with four cheese clothes in it.
  • Pour the done mixture onto the cheese cloth. Allow it to cool completely.
  • Cover it up with cling film, close the lid and leave it in your refrigerator overnight or 24 hours. I left it in the fridge for around 12 hours. Made around a cup.
  • For the frosting - Add the coffee powder to the warm water. Keep aside.
  • Beat the whipped cream in a cold pan till it develops stiff peaks.
  • Add the icing sugar and beat again.
  • Finally add the prepared mascarpone cheese, 4 tbsp of the coffee concoction and the vanilla essence and mix well to incorporate.
  • Cut the cake midway into two pieces.
  • Brush generously with half the coffee mixture on one piece of the cake till well soaked.
  • Add the frosting and spread across it.
  • Place the other half of the cake on the top and brush the remaining coffee onto it till well soaked.
  • Spread the frosting on all sides of the cake till well covered.
  • Refrigerate the cake overnight for the flavors to set.
  • Decorate with the chocolate drops and dust the cocoa powder on top. Serve cold!!!

Notes

1. I forgot to chill the bowl and the beaters before beating the whipped cream. Therefore, my cream didn't whip to the fullest. I had used fresh whipping cream, but then I came to know that for climate like we have here (humid), it is always best to use non-diary whipping cream. So next time, I will do that!!!
2. I levelled the frosting on the cake the next day, as the frosting had not whipped to the fullest and was slightly runny. But the next day, it was quite tight and easier to flatten.
3. I thought my cake was quite low on the sugar side. So next time I make it, I'm definitely going to add at least 50% more sugar!!! However, nobody complained, the cake was gobbled up in no time!!!
4. I still had almost a cup of frosting left after doing the full cake, because my middle layer was quite thin. I used it for decorating a pudding, the recipe which will come up after sometime!!! :)