HAPPY MOTHER’S DAY to all the mothers out there. Sorry for the delayed wishes…but better late than never. I planned to make this cake on mother’s day for myself to celebrate motherhood. But due to the other commitments, I didn’t get the chance to make it on that day. Looking everyday at the Mascarpone cheese that was sitting anxiously in my refrigerator and waiting for its turn, made me feel guilty. Usually, a cake is served on the special occasions of our lives. But, didn’t want to wait for a special reason to make this cake, so baked this today to feel special…
Let me put the disclaimer first. I am not a professional baker. Baking is my hobby and I am still on my learning curve. I take every cake as a challenge and I feel good when appreciated. Tiramisu is a light and creamy dessert with a hint of coffee and vanilla that tastes divine to the palate. I was eying its cake version in the blogosphere for a long time.
- Key Lime Cake
- 2 sticks Unsalted Butter, softened
- 1 1/2 cup. Sugar
- 4 Eggs
- 2 tsp. Vanilla Extract
- 1 tbsp. Key Lime Zest, grated
- 1/4 cup Key Lime Juice
- 3 cups All Purpose Flour
- 1 1/2 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/2 tsp. Salt
- 1 cup Buttermilk
- Few drops of Green Food Color (optional)
- Filling and frosting
- 2 cups cold Heavy Whipping Cream
- 8 ounces Mascarpone Cheese
- 1/2 cup Powdered Sugar
- 2 tsp. pure Vanilla Extract
- Cocoa powder, for dusting
- 20-30 ladyfingers, for garnish
- Espresso extract
- 2 tbsp. Instant Espresso Powder
- 2 tbsp. Hot Water
- In a small bowl, whisk together espresso powder and hot water. Set aside.
- Espresso syrup
- 1/2 cup Water
- 1/3 cup Sugar
- 1 tbsp. Kahlua (optional)
- In a small saucepan, bring the sugar and water to a boil. Remove from heat. Stir in kahlua and 1 tablespoon of the espresso extract. Set aside.
- Preheat oven to 325 degrees.
- Line the bottom of your cake pans with wax paper, and grease the sides.
- In a mixer bowl, cream the butter and sugar until light and fluffy.
- Mixing at low speed, add the eggs one at a time.
- Add the vanilla, key lime juice and zest and mix well.
- In a separate bowl, combine the flour, baking powder, baking soda and salt.
- Alternately add the dry ingredients and the buttermilk to the batter.
- Mix until well combined. Add food coloring and mix it well.
- Pour the batter into the prepared pans and smooth the tops.
- Bake for 35-40 minutes until toothpick inserted in center comes out clean.
- Allow to cool in pans for 10 minutes before removing and transferring to a cooling rack to cool completely.
- In a bowl, whip heavy cream until it forms stiff peaks.
- In another bowl, whisk together mascarpone, powdered sugar, vanilla extract.
- Whisk in the 1 tablespoon espresso extract.
- Fold the whipped cream into the mascarpone mixture.
- Cut the cake into two with the serrated knife.
- Place one half of the cake on a cake plate and soak it with the espresso syrup with the pastry brush.
- Spread the mascarpone filling on top and layer it with another half.
- Repeat the process with every layer and finish it with top layer of the cake.
- Soak the top layer with the remaining espresso syrup.
- Frost the sides and top of the cake with the remaining frosting.
- Dust the top of the cake with cocoa powder.
- Press ladyfingers onto the mascarpone frosting on the sides of the cake.
- Decorate the cake according to your liking.
- Tie ribbon neatly around the cake for the finished look.
- Enjoy and celebrate your day.