Tiramisu Crunch Cake & Lancewood Cake-Off Competition

Lancewood has just launched a hunt for South Africa’s No.1 cake and guys, I don’t need to tell you that we need to win this one. Not me, but YOU! I want to see one of you win the all-expenses-paid trip to New York worth R150 000! I know you can do it!

TIRAMISU CRUNCH CAKE

Makes 1 large 4-layer 20cm cake that serves 10-12 people

ONE-BOWL VANILLA SPONGE

• 160g salted butter, softened
• 560g caster sugar
• 480g cake flour
• 30ml (2 tbsp) baking powder
• 1/2 tsp fine salt
• 480ml full cream milk, at room temperature
• 1 tsp vanilla extract
• 4 large eggs, at room temperature

COFFEE SYRUP

• 120ml hot espresso
• 80g caster sugar
• 30ml grappa or your favourite liqueur (optional)

MASCARPONE FROSTING

• 140g salted butter, room temperature
• 1kg icing sugar, sifted
• 230g Lancewood Medium-Fat Cream cheese
• 230g Lancewood Mascarpone
• 1 tsp vanilla extract

COCOA CRUMBLE

• 80g soft brown sugar
• 60g salted butter, at room temperature
• 160g cake flour
• 40g cocoa powder
• 30ml whole coffee beans

INSTRUCTIONS

1. To make the sponge, preheat the oven to 190 degrees Celsius (170 if you’re using a fan-forced oven). Grease and line 4 x 20cm cake tins with baking paper. If like me, you don’t have 4 (who does), you’ll have to reline and bake the cakes in batches (which is perfectly okay).
2. Using an electric handheld or stand mixer (with the paddle attachment), place the butter, sugar, flour and baking powder in the bowl and mix on low speed until it resembles a sandy breadcrumb texture. Whisk together the milk, vanilla and eggs then, with the speed still on low, gradually pour the liquid into the dry ingredients. Beat the batter until smooth and light – about 2 minutes. Divide the cake batter in between your lined tins (if you’re OCD like me you can weight it so they’re all even – I used 400g in each of my tins). Bake in the preheated oven for 20-25 minutes or until golden, springy to the touch and a wooden skewer comes out clean. Allow the layers to cool completely before levelling them off by cutting off the tops with a bread knife. Allow to completely cool before use.
3. .....................

For the full step please click the link : thekatetin.com

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