Tiramisu Crunch Cake
A decadent layered cake combining rich mascarpone, espresso, and cocoa crumble for a delightful dessert experience.
Ingredients
Cake Batter
- 160 g salted butter, softened
- 560 g caster sugar
- 480 g cake flour
- 30 ml baking powder
- 0.5 tsp fine salt
- 480 ml full cream milk, at room temperature
- 1 tsp vanilla extract
- 4 large eggs, at room temperature
- 120 ml hot espresso
- 80 g caster sugar
- 30 ml grappa or your favourite liqueur (optional)
- 80 g soft brown sugar
Cocoa Crumble
- 60 g salted butter, at room temperature
- 160 g cake flour
- 40 g cocoa powder, sifted
- 30 ml whole coffee beans
Espresso Syrup
- 140 ml hot espresso
- 230 g Lancewood Medium-Fat Cream cheese, room temperature
- 230 g Lancewood Mascarpone, room temperature
- 1 tsp vanilla extract
Frosting & Assembly
- 1 kg icing sugar, sifted
Instructions
- Preheat oven to 190°C, grease 4 cake tins, and prepare batter by mixing butter, sugar, flour, and baking powder.
- Whisk milk, vanilla, and eggs; combine with dry ingredients and bake for 20-25 minutes. Cool completely.
- Prepare cocoa crumble by mixing ingredients and baking at 180°C for 15-20 minutes. Cool.
- Brew espresso, dissolve sugar to make syrup. Mix butter and icing sugar, add cream cheese, vanilla, and fold in mascarpone for frosting.
- Assemble cake with layers brushed with espresso syrup, frosting, and cocoa crumble. Chill for 6 hours before serving.
Notes
Ensure the cake is well chilled before serving for best texture.