White Chocolate Tiramisu Cake
Ingredients:
1 cup (2 sticks) butter plus additional for buttering pans, softened 2 cups sugar 1 cup milk 2 teaspoons clear vanilla extract 3 cups cake flour 1 tablespoon baking powder 6 egg whites 3/4 cup coffee liqueur 4 cups prepared White Chocolate Mascarpone Frosting (see recipe) For Garnish (optional): Candied orange peel* White chocolate chips
Directions:
Heat oven to 350°F. Place round of parchment paper over bottoms of three 8-inch cake pans. Butter pan sides and bottom parchment paper liners.
Servings: 1 cake
White Chocolate Mascarpone Frosting This recipe makes a double batch of frosting (about 8 cups). Use half of it on your tiramisu cake, and save other half to serve with Cranberry French Toast Casserole the next morning (recipe on next page). If you want to make only enough for the cake, cut frosting ingredients in half.
Ingredients: 1 4 ounces white chocolate 2 cups (4 sticks) butter, softened 6 cups powdered sugar 2 cups (16 ounces) Wisconsin mascarpone cheese
Directions: Melt white chocolate over low heat, being careful not to burn. Remove from heat; set aside to cool to room temperature. In bowl of stand mixer, beat butter until smooth. Add powdered sugar; beat until light and fluffy. Add cooled white chocolate to butter mixture; mix until just incorporated. Add mascarpone, mix until just incorporated (don’t over mix).
In bowl of stand mixer, beat butter until creamy. Add sugar; beat until light and fluffy. In small bowl, combine milk and vanilla extract. In medium bowl, combine cake flour and baking powder.
Slowly alternate adding flour and milk mixtures to butter, mixing on low after each addition to just incorporate the ingredients. Do not over mix. Set mixture aside. In separate bowl of stand mixture, add egg whites; beat on medium-high until stiff peaks form. Gently fold egg whites into cake batter. Divide batter evenly among prepared pans. Bake 20 minutes or until cake is set. Cool layers 5 minutes in pans before removing from pans and transferring to wire rack to cool completely. To assemble cake: Place 1 cake layer on cake stand top-side-down. Use toothpick to poke holes in cake layer. Drizzle about 1/4 cup coffee liqueur over top of layer. Spread 1/3 of frosting over layer top. Repeat with remaining 2 cake layers. Refrigerate until ready to serve. Garnish with candied orange peel and white chocolate chips if desired. * Candied orange peel can be purchased in baking section of supermarkets. Or, make a quick homemade version by peeling long strips of peel from orange with vegetable peeler or zester and simmering in mixture of 1 cup sugar and 1 cup water 20 minutes, draining, tossing strips in sugar and drying on paper towels.