Tiramisu Honey Cake
I’m sure there’s no such a thing as tiramisu honey cake, it may not even sound right, but when I come up with sweet ideas, things happen. I uploaded one of my honey cake recipes on my Armenian YouTube channel, and while making that cake, I realized that if I make the honey cake layers even lighter, fluffier, moisten them with amaretto coffee syrup and then flavor the chocolate buttercream cream with some tiramisu compound , it’ll taste completely different. I didn’t even test the recipe as I knew it’ll turn out perfect and very uniquely flavored. So just went ahead and shoot the video tutorial for my English YouTube channel. This was the story of my new dessert creation that I descended to call: tiramisu honey cake. Hope you guys try and enjoy my recipe.
Happy baking!
Ingredients
For cake batter
5 eggs at room temperature
¾ cup granulated white sugar
3 tbs honey
1 tsp vanilla extract
⅔ cup all purpose flour
⅓ cup cornstarch
1 tsp baking powder
Pinch of salt
For buttercream
220 grams (2 sticks) unsalted butter, at room temperature
1 can sweetened condensed milk
2 tbs cocoa powder
2-3 tbs tiramisu compound or 1-2 tsp cappuccino tiramisu extract by Amoretti or ( add it to your taste )
1 tsp vanilla extract
For coffee syrup
⅔ cup hot water
2-2 ½ tbs any mocha, cappuccino or other coffee powder
2 tbs amaretto liqueur , or if you don’t want to use alcohol use 1 ½ tsp almond extract
For chocolate ganache
¼ cup semisweet chocolate chips
1 ½ tbs milk
1 tbs butter
For whip cream frosting
⅔ cup cold heavy whipping cream
⅓ cup confectioners sugar
½ tsp vanilla extract
Directions
To make the cake layers
Preheat the oven to 350°F/180°C degrees
Prepare a 9” diameter baking pan: line with parchment paper, drizzle with baking spray
In a bowl combine dry ingredients: flour, cornstarch and salt, sift and set aside
In a mixing bowl combine eggs and sugar
Whisk on high speed until fluffy and pale color, almost tripled in size
Add honey and vanilla extract and stir with spatula
Start adding the dry ingredients by sifting a little bit at a time and folding with spatula
Take time with mixing and folding to make sure no flour lumps are left
Divide the batter into 3 equal portions
Pour the batter on prepared baking pan, spread out evenly
Bake 15-20 minutes or until light golden color
Making the buttercream
In a mixing bowl, on high speed, beat the butter until pale and fluffy
Lower the speed and add sweetened condensed milk, a tablespoon at a time
Stir in sifted cocoa powder, vanilla extract and tiramisu compound
Mix everything on low speed or with spatula
If the buttercream turns very thin, place in the fridge to slightly cool
Making the coffee syrup
Simply pour the hot water over coffee and amaretto liquor and mix , set aside to cool down completely
Making the ganache
Simply melt all ingredients in a microwave or over double boiler
Stir until smooth, without any lumps, set aside to cool down completely
Making the whip cream frosting
In a cold mixing bowl combine all ingredients and beat until thick
Assembling the cake
Place the first layer on your cake stand, it’s a good idea to cover the stand with parchment paper to keep the stand clean, refer to YouTube tutorial for more details
Using a pastry brush moisten the sponge
Frost with buttercream and continue until all layers are moistened and frosted
Pour the ganache over the sides to create the dripping design
Place your whipped cream in a pastry bag with round or star tip
Pipe the cream and cover the cake entirely
Dust the cake with cocoa powder
Let it chill about 30-45 minutes and enjoy Your tiramisu honey cake !
