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Desserts

Tiramisu Cake

Name: Tiramisu Cake
Prep time: 25 min
Cook time: 55 min
Yield: 14
Ingredients: 250g butter, diced and softened; 1 cup Chelsea Caster Sugar; 4 extra large eggs; 1 ½ tsp vanilla extract; 1 ½ cups Edmonds Self Raising Flour; ½ cup Edmonds Standard Grade Flour; ½ cup Meadow Fresh Original Milk; ¾ cup boiling water; 3 tsp quality instant coffee; ⅓ cup crème de cacao; 250g cream cheese, diced and softened; 2 x 250g Chelsea Icing Sugar; 2 tsp vanilla essence; 1 cup cream, whipped; Chocolate, grated

Preparation

25 mins

Bake

55 mins

Difficulty

Easy

Servings

Enjoy the delicious coffee flavours in this decadent dessert. All coffee lovers will appreciate this recipe.

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Ingredients
Method

Ingredients

250g butter, diced and softened
1 cup Chelsea Caster Sugar
4 extra large eggs
1 ½ tsp vanilla extract
1 ½ cups Edmonds Self Raising Flour
½ cup Edmonds Standard Grade Flour
½ cup Meadow Fresh Original Milk
¾ cup boiling water
3 tsp quality instant coffee
⅓ cup crème de cacao
250g cream cheese, diced and softened
2 x 250g Chelsea Icing Sugar
2 tsp vanilla essence
1 cup cream, whipped
Chocolate, grated

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

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Method

Pre-heat oven to 160°C fan-forced. Line the base and sides of a 20cm cake tin.

Place butter and Chelsea Caster Sugar into the bowl of an electric mixer. Beat until pale creamy. Add eggs one at a time until well incorporated. Add vanilla, mixing well.

Add flours and Meadow Fresh Original Milk alternately until well combined and batter is smooth.

Pour batter between prepared tin and bake for 55 mins, or until an inserted skewer comes out clean. Cool in tin for 10 mins before removing to a cooling rack to cool completely.

Meanwhile, combine water and coffee, mix until coffee is dissolved. Stir in crème de cacao, set aside to cool.

Icing
Place cream cheese in a large mixing bowl. Beat with electric beaters until soft and creamy. Gradually add Chelsea Icing Sugar, vanilla essence and 2 tablespoons of the coffee mixture until mix is smooth. Fold in whipped cream until well combined.

For assembly, cut cake horizontally into three layers. Place bottom layer onto serving plate and drizzle with …“ of the remaining coffee mixture. Spread a good dollop of icing over the cake. Repeat layering with coffee mix and icing until all cake layers are used. Spread the outside of cake with remaining icing and sprinkle with grated chocolate. Refrigerate for several hours or overnight before serving.