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Tiramisu-Inspired Wedding Cake (8-inch, 3-Layer)
A show-stopping, elegant tiramisu-inspired layer cake featuring a light olive oil chiffon sponge, a mocha-coffee creme chiboust filling stabilized with gelatin, and a mascarpone-cream cheese frosting. This cake is a scaled-down version of a wedding cake, designed for home bakers who want a sophisticated, not-too-sweet dessert with complex flavors and a beautiful presentation.
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Critical Success Points
- • Whipping egg whites to the correct firmness for both the sponge and the Italian meringue.
- • Folding egg whites gently to avoid deflating the batter or filling.
- • Cooking sugar syrup to the precise temperature for Italian meringue.
- • Incorporating gelatin properly (not overheating, fully dissolving).
- • Chilling the assembled cake for at least 6 hours (ideally overnight) to set the filling.
Safety Warnings
- • Hot sugar syrup can cause severe burns. Use caution and keep children away during this step.
- • Raw eggs are cooked in this recipe, but ensure all custards reach safe temperatures.
- • Use caution when handling sharp knives and hot pans.
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