Tiramisu Cake
Ingredients: whole milk, sour cream, vanilla, cake flour, granulated sugar · 120 min cook time · 450kcal · ~₩14,400
Ingredients
0.5cup whole milk, 0.5cup sour cream, 2teaspoons vanilla, 3cups cake flour, 2cups granulated sugar, 2teaspoons baking powder, 0.75teaspoon salt, 1cup unsalted butter, 5count eggs, 0.75cup whole milk, 0.5cup granulated sugar, 1teaspoon cornstarch, 1tablespoon coffee liqueur
Instructions
1. Preheat your oven to 350°F (175°C). Prepare two 8-inch pans by lightly spraying them and lining the bottom with parchment rounds.
2. Separate five eggs into a medium bowl, reserving the yolks for later use in the filling.
3. To the egg whites, add half a cup of whole milk, half a cup of sour cream (120g), and two teaspoons of vanilla (or dark rum). Whisk until well mixed.
4. In the bowl of a stand mixer, measure out 3 cups (360g) of cake flour, 2 cups (400g) of granulated sugar, two teaspoons of baking powder, and 3/4 of a teaspoon of salt. Whisk to combine.
5. Attach a paddle attachment to the stand mixer and mix the dry ingredients on low. Gradually add 1 cup (226g) of room temperature unsalted butter, a tablespoon at a time, until coarse crumbs form and the butter is nicely worked in, creating a wet sandy texture.
6. With the mixer on low, slowly drizzle in half of the wet egg mixture. Stop and scrape down the bowl. Continue mixing and add the remaining wet mixture until a thick batter forms.
7. Remove the paddle attachment, scrape down the bowl, and give the batter a final mix by hand.
8. Divide the batter equally into the two prepared 8-inch pans (approximately 990g per pan). Use an offset spatula to level the batter.
9. Bake the cake layers at 350°F (175°C) for about 35 minutes, or until a skewer inserted in the center comes out clean.
10. Once out of the oven, let the cake layers cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely.
11. While the cake bakes, make the custard. In a small saucepan, add 3/4 cup of whole milk and heat on medium until steamy and just scalding (2-3 minutes).
12. In a medium bowl, combine the five reserved egg yolks, half a cup (100g) of granulated sugar, and 1 teaspoon of cornstarch. Whisk until well mixed.
13. Slowly drizzle the hot milk into the egg yolk mixture while whisking vigorously to prevent scrambling the yolks.
14. Pour the mixture back into the saucepan and return to medium-low heat. Whisk constantly until the custard thickens and begins to 'burp'.
15. Once thickened, drizzle in one tablespoon of coffee liqueur while whisking.
16. Transfer the custard to a bowl and cover directly with parchment or plastic wrap to prevent a skin from forming. Set aside to cool.
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