Tiramisu Style Coffee Pound Cake
@under_baked Tiramisu Style Coffee Pound Cake Recipe. (I love coffee) Makes 1 loaf, sized 15(L) x 5(h) x 8(W) cm loaf pan. Cake Batter: 80g Eggs 88g Softened Unsalted Butter 64g White Granulated Sugar 24g Milk 8g Honey 80g Cake Flour 3g Coffee Powder 1/2 tsp Baking Powder 1/2 tsp Vanilla Extract 1/8 tsp Salt Cream and Decor: 65g Heavy Cream 7g White Granulated Sugar Cocoa Powder – QS Preparation: Preheat the oven to 170C (fan mode off), placing a baking rack at the bottom shelf of the oven. 1. Cream the butter together with sugar, honey and salt until light and fluffy for about 3 minutes on medium speed. 2. In a separate container, thoroughly mix the eggs, milk and honey. Add the eggs mixture gradually (8-10 portions), while mixing on medium speed. 3. Sift in the flour, coffee powder and baking powder. Fold until all of the powders disappear. 4. Transfer into a baking pan lined with parchment paper. 5. Bake for 35 minutes. Cool down completely. Decor: 1. Whip the cream and sugar to a stiff peaks. 2. Mount the cream on top of the cake and roughly smoothen it with a spatula. 3. Use a flexible cake scraper or a piece of acetate to smooth the top. Dust with cocoa powder to garnish. . . #bakingaesthetics #baketok #cozybaking #fypbaking #cottagecoreaesthetic #aestheticbaking #cottagecorebaking #poundcakeredesign #coffeecakerecipe #poundcakerecipe
♬ rory – 🍂
It is only in the “style” of Tiramisu. There’s no need to prepare any Tiramisu cream here. This coffee pound cake is a flavored with espresso powder, and what makes it interesting is the cream design at the top of the cake, which can be done by using a simple piece of acetate.
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Tiramisu Style Coffee Pound Cake:
Equipment:
- Loaf pan sized: 15cm (l) x 5cm (h) x 8cm (w)
Recipe: A single loaf cake, 15 cm (l)
For the cake:
| Ingredient | Amount (g / units) |
| Eggs | 80g |
| Softened Unsalted Butter | 88g |
| White Granulated Sugar | 64g |
| Milk | 24g |
| Honey | 8g |
| Cake Flour | 80g |
| Powdered Coffee | 3g |
| Baking Powder | 1/2 tsp |
| Vanilla Extract | 1/2 tsp |
| Salt | 1/8 tsp |
For the icing and decoration:
| Ingredient | Amount (g / units) |
| Heavy Cream (38%) | 65g |
| White Granulated Sugar | 7g |
| Dutch Processed Cocoa Powder | QS |
Cake preparation and assembly instructions:
- Line the baking pan with parchment paper.
- Preheat your oven to 170C (fan mode off), placing a baking rack at the lowest shelf inside your oven.
- In a bowl, using a handheld electric mixer or a standing mixer fitted with the paddle attachment, cream together the butter, sugar, honey, salt and vanilla, on medium-high speed, until the mixture is light and airy (about 3-4 minutes).
- In a small bowl, whisk the eggs and milk very well. Gradually add the eggs to the butter mixture (8-10 parts).
- Sift the dry ingredients over the butter mixture: flour, powdered coffee and baking powder, and fold them inside until fully combined.
- Transfer the batter to the prepared baking pan and bake for 35 minutes, or until a cake tester inserted into the center of the cake comes out clean.
- Cool down for 10 minutes before unmolding. Then let the cake cool down completely before adding the decorations.
For the decoration:
- Whip the cream and sugar to stiff peaks.
- Mount the cream on top of the cake and roughly smoothen it with an offset spatula.
- Use a flexible cake scraper or a piece of acetate to smooth the top. Dust with cocoa powder to garnish.
