Eggless Tiramisu Cake

Eggless Tiramisu Cake is a popular coffee rich Italian dessert served in a cake form. The eggless vanilla sponge is soaked with coffee syrup and layered and covered with irresistible creamy whipped mascarpone cheese and cream mixture. The cake is dusted with cocoa powder and is refrigerated and served chilled. This indulgent cake is moist, creamy and balanced perfectly with flavors and aroma of coffee and cocoa and is perfect to celebrate any occassion.

Course Dessert, festivalfood, Global, hightea, sweet

Cuisine Global, Italian

Keyword baking, cake, cocoapowder, custard powder, custardpowder, dessert, eggless, italian, mascarpone, milkpowder, noalcohol, Tiramisu, whippedcream

Prep Time 30 minutes

Cook Time 45 minutes

8 hours

Servings people

Calories 637kcal

Equipment

sieve
bowl
measuring cup
measuring spoon
hand whisk
spatula
cake tin
bowl
electric beater
palette knife
paper
pot
bowl and spoon
tea strainer

Ingredients

Eggless Vanilla Sponge

1.5 cup All purpose Flour Maida (you can also use wheat flour. )
2 tbsp custard powder Or cornflour (I have used vanilla flavored custard powder as it gives a nice golden yellow and taste to the base).
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 cup oil any flavorless oil
1/2 cup milk powder
1/2 cup sugar I have used raw sugar
3/4 cup yogurt thick yogurt at room temperature. ( I have used homemade yogurt)
1/4 cup milk at room temperature
2 tbsp milk extra at room temperature
1 tsp vanilla essence
2 tsp oil to grease the pan
1 tbsp flour to grease the pan

Whipping Mascarpone and heavy cream

200 ml heavy cream with 35% fat, chilled
250 g mascarporne cheese If you do not have mascarpone cheese substitute with cream cheese. The frosting will taste a bit sour with this.
1 tsp vanilla essence
1/2 tsp coffee powder
2 tbsp icing sugar

Coffee Syrup

3/4 cup boiling water
1 tbsp coffee powder I have used Nescafe gold instant coffee powder
1 tbsp sugar I have used raw sugar

Assembling and decorating cake

1 tbsp cocoa powder I have used unsweetened cocoa powder
1/4 cup chocolate curls I have used dark chocolate curls.

Instructions

Eggless Vanilla Sponge

Sift all purpose flour, custard powder, baking soda, baking powder, salt for three to four times. Keep aside.
In a bowl add oil, sugar, milk powder.
Mix well till sugar dissolves with a hand whisk.
Add the yogurt. Mix well.
Add milk.
Beat for a couple of minute till everything is properly mixed.
Now gradually add the sifted dry ingredients into batches. Add half of the dry ingredients and gently mix.
Add remaining half of dry ingredients.
Mix gently to make a lump free smooth batter.
Pour the batter into greased and dusted 8 " diameter cake pan.
Bake in a preheated oven @ 180 C for 35-40 minutes.
Remove from the oven and cool and unmould the cake.
Let it cool. (I always prepare the sponge on the previous day and use it on the next day. The cake is easy to cut when cooled properly).

Whipping Mascarpone and heavy cream

Put the bowl and beater blade in the freezer for 2 hours. Take the chilled bowl and blade.
Add the chilled heavy cream to it.
Beat it on low speed for 4-5 minutes. It will start to get thicken. Add icing sugar to it.
Beat for 2 more minutes on low speed till soft peaks are formed.
Add chilled mascarpone cheese, coffee powder and vanilla essence.
Beat well for 3-4 minutes on low speed till everything is combined well and semi stiff peaks starts to form.
Beat for a couple of more minutes till stiff peaks are formed. (Invert the bowl. If the cream does not slide then it is ready). Do not over beat the cream otherwise it will curdled.
Smoothen with a spatula in the bowl. Cover and let it refrigerate for couple of hours or a minimum of 30 minutes.

Coffee Syrup

In a bowl add instant coffee powder and sugar.
Add boiling water to it.
Mix well. Let is cool. The coffee syrup is ready.

Assembling And Decorating Tiramisu Cake

Take the prepared cool eggless vanilla sponge.
Level the top of the cake by cutting the risen cake with a knife.
Divide the cake into two halves horizontally with the help of a knife. (I will cut the edge of the cake to make a mark as shown. It helps in placing the cake back in the same order after it is separated to soak and fill the cream).
The cake is cut and open.
Take the serving plate or a cake board and spread the whipped mascarpone cream on it. Now place the inverted top layer of the cake and soak it with around 4 tbsp of coffee syrup evenly as shown.
Put two big dollops of the prepared whipped cream and spread it evenly with a palette knife or flat spatula.
Invert the bottom layer of the cake such that the smooth side is on the top as shown. Soak it 4 tbsp of coffee syrup. Put around 2-3 big dollops of prepared whipped cream.
Spread it evenly on the top and sides.
Smoothen the top and edges of the cake. (It need not be sharp finishing). Refrigerate the cake for 6-8 hours or overnight.
Remove the cake. Put the desired shaped cut paper on it.
Sprinkle cocoa powder on the top of the cake with with a tea strainer. (I made this cake for a friend's anniversary so have put a heart shape on it. You can skip the shape and sprinkle cocoa powder evenly on the cake).
Sprinkle evenly.
Now gently remove the paper.
Decorate the outer edges of the top of the cake with grated dark chocolate and sprinkle some on the side edges of the cake. Refrigerate the cake till it is to be served.
The eggless tiramisu cake is ready. Remove 10 -15 minutes before serving from the refrigerator and it cut it with sharp knife and enjoy it chilled. The left over cake can be refrigerated for 3-4 days in an airtight container.

Nutrition