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
- 60 g salted butter, at room temperature
- 160 g cake flour
- 40 g cocoa powder, sifted
- 30 ml whole coffee beans
Cocoa Crumble
- 140 g salted butter, room temperature
- 1020 g icing sugar, sifted
- 230 g Lancewood Medium-Fat Cream cheese, room temperature
- 230 g Lancewood Mascarpone, room temperature
- 1 tsp vanilla extract
Instructions
- Preheat oven to 190°C, grease and line 4 cake tins.
- Mix butter, sugar, flour, and baking powder until sandy; add milk, vanilla, eggs, and combine until smooth.
- Divide batter into tins, bake 20-25 mins, then cool; prepare cocoa crumble and bake at 180°C for 15-20 mins.
- Brew espresso, dissolve sugar for syrup; make mascarpone frosting, assemble cake with layers, brush with syrup, and sprinkle cocoa crumble. Chill for 6 hours before serving.
Notes
Ensure the cake is fully cooled before frosting to prevent melting.