Tiramisu-Inspired Wedding Cake (8-inch, 3-Layer)

Ingredients

• 1 1/2 cups Cake flour (Spoon and leveled)
• 1 teaspoon Baking powder
• 1/2 teaspoon Baking soda
• 1/2 + pinch + pinch teaspoon Kosher salt (Divided for sponge, filling, and frosting)
• 2 1/2 cups Granulated sugar (Divided: 1 cup for sponge, 1/2 cup for meringue, 3 tbsp for filling, 1 cup for syrup)
• 10 each Large eggs (6 separated for sponge (6 yolks, 6 whites), 4 separated for filling (4 yolks, 4 whites))
• 1/2 cup Buttermilk
• 1/2 + 3 cup + tbsp Olive oil (1/2 cup for sponge, 3 tbsp for soaking layers)
• 2 teaspoons Vanilla extract (For sponge)
• 1/2 + pinch + pinch teaspoon Cream of tartar (Divided for sponge and meringue)
• 1 packet (about 2 1/2 tsp) Unflavored powdered gelatin
• 2 tablespoons Cold water (For blooming gelatin)
• 1 1/2 cups Whole milk (For filling)
• 3 tablespoons Whole coffee beans (For steeping in milk)
• 1/2 each Vanilla bean (Split and scraped)
• 2 tablespoons Cornstarch (For filling)
• 8 ounces Unsalted butter (Divided: 2 oz for filling, 4 oz for frosting, 2 oz for chocolate (see below))
• 2 ounces Semi-sweet chocolate (Chopped, for filling)
• 1/2 cup Espresso (Brewed, unsweetened, for soaking layers)
• 4 ounces Mascarpone cheese (For frosting)
• 4 ounces Cream cheese (For frosting)
• 2 cups Powdered sugar (For frosting)
• 1 tablespoon Vanilla paste (For frosting)

Instructions

1. Prepare oven and sheet tray

   Preheat oven to 350°F (175°C). Line a half sheet tray (13x18 inches) with parchment paper or a silicone baking mat. Grease only the bottom, not the sides.

   Time: PT10M

   Temperature: 350°F

2. Mix dry ingredients for sponge

   In a large bowl, whisk together cake flour, baking powder, baking soda, and 1/2 tsp kosher salt.

   Time: PT5M

3. Prepare egg yolk mixture

   Separate 6 eggs. In a large bowl, whisk 6 yolks with 1/2 cup sugar until well combined and pale.

   Time: PT5M

4. Add liquids to yolk mixture

   In a measuring cup, combine 1/2 cup buttermilk, 1/2 cup olive oil, and 2 tsp vanilla extract. Stream into the yolk-sugar mixture, whisking constantly.

   Time: PT5M

5. Incorporate dry ingredients

   Add the flour mixture to the yolk mixture and whisk until smooth and thick.

   Time: PT3M

6. Whip egg whites for sponge

   In a clean mixer bowl, add 6 egg whites, 1/2 tsp cream of tartar, and a pinch of salt. Whip on medium-low until foamy, then slowly add 1/2 cup sugar. Increase speed to medium-high and whip to firm peaks.

   Time: PT10M

7. Fold egg whites into batter

   Gently fold 1/3 of the whipped egg whites into the yolk-flour mixture to lighten, then fold in the remaining whites in two additions until just streak-free.

   Time: PT5M

8. Bake the sponge

   Pour batter into prepared sheet tray, smooth into an even layer. Tap tray to release large air bubbles. Bake at 350°F for 18-20 minutes until golden and springy.

   Time: PT20M

   Temperature: 350°F

9. Cool and prep sponge

   Cool cake in tray on a rack. Once cool, gently peel off the sticky top layer with your fingers to expose the crumb.

   Time: PT15M

10. Steep milk for filling

    In a saucepan, combine 1 1/2 cups whole milk, 3 tbsp whole coffee beans, 1/2 split vanilla bean (or 1 tsp vanilla paste), and a pinch of salt. Heat gently to a simmer, then turn off heat and steep 10 minutes.

    Time: PT15M

11. Bloom gelatin

    Sprinkle 1 packet gelatin over 2 tbsp cold water in a small bowl. Let stand 10 minutes to bloom.

    Time: PT10M

12. Make pastry cream base

    In a bowl, whisk 4 egg yolks with 3 tbsp sugar and 2 tbsp cornstarch until smooth and ribbony.

    Time: PT5M

13. Temper and cook pastry cream

    Strain steeped milk into yolk mixture gradually, whisking constantly. Return mixture to saucepan and cook over medium heat, whisking constantly, until thick and holds whisk marks.

    Time: PT8M

14. Finish mocha pastry cream

    Immediately scrape hot pastry cream into a bowl with 2 oz chopped chocolate and 2 oz unsalted butter. Stir until smooth and chocolate is melted.

    Time: PT3M

15. Melt gelatin and add to filling

    Gently melt bloomed gelatin in a small saucepan over low heat (do not boil). Stir melted gelatin into warm mocha pastry cream until fully incorporated.

    Time: PT3M

16. Make Italian meringue

    In a small saucepan, combine 1/2 cup sugar and 2 tbsp water. Heat to 238°F (soft-ball stage). Meanwhile, whip 4 egg whites with a pinch of cream of tartar and salt to soft peaks. Slowly stream hot syrup into whites while whipping on medium-high. Continue whipping to firm, glossy peaks.

    Time: PT12M

    Temperature: 238°F

17. Fold meringue into filling

    Whisk mocha pastry cream to loosen, then fold in Italian meringue in three additions until smooth and streak-free.

    Time: PT5M

18. Cut cake layers

    Use an 8-inch round template (cake pan or plate) to cut three circles from the cooled sponge: two whole layers and two half-moons to form the third layer.

    Time: PT10M

19. Assemble cake layers

    Line an 8-inch cake pan (or straight-sided saucepan) with plastic wrap, leaving overhang. Place one cake layer in bottom. Brush with espresso and drizzle with olive oil. Spread 1/3 of filling (about 2 cups) over. Repeat with remaining layers, using two half-moons for the middle layer. Finish with last cake layer, soak, and filling.

    Time: PT15M

20. Chill to set

    Wrap cake tightly with plastic wrap. Refrigerate at least 6 hours, ideally overnight (12 hours), to fully set.

    Time: PT6H

    Temperature: 4°C

21. Make mascarpone frosting

    In stand mixer with paddle, beat 4 oz mascarpone, 4 oz cream cheese, 4 oz unsalted butter (all at room temp), a pinch of salt, and 1 tbsp vanilla paste until smooth. Add 2 cups powdered sugar and mix slowly until incorporated, then beat on medium-high until fluffy.

    Time: PT8M

22. Unmold and frost cake

    Unwrap and invert chilled cake onto a serving platter. Remove plastic. Spread frosting generously over top and sides with an offset spatula, creating swirls or texture as desired.

    Time: PT12M

23. Slice and serve

    Use a serrated knife dipped in hot water and wiped dry to slice cleanly. Serve chilled.

    Time: PT5M

24. Cleanup

    Wash all bowls, mixer attachments, saucepans, spatulas, knives, sheet tray, cake pan, and utensils. Wipe down counters and sweep floor if needed.

    Time: PT1H

Nutrition Facts

Calories

450

Protein

7g

Carbohydrates

54g

Fat

22g

Fiber

1g