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Clover Tiramisu Sponge Cake

Clover Mmmilk Tiramisu Sponge Cake

Clover Mmmilk Tiramisu Sponge Cake

4 Free range eggs
250g caster sugar
280g flour
1T baking powder
1 cup Clover Mmmilk
100g salted butter

For the syrup:
1 cup Clover Mmmilk
1 double shot freshly brewed espresso
4T sugar

For the frosting:
500g icing sugar
115g plain cream cheese
1T coffee liqueur
115g mascarpone cheese

Cream the eggs and sugar together until pail in colour and voluminous, add the flour and baking powder by folding it through while heating the milk and butter over a medium heat until the butter has completely melted and the milk comes to a gentle simmer.
Pour the milk and butter mixture into the egg mixture while stirring continuously to prevent any lumps. Grease a selection of mini bunt tins before pouring the batter into them and baking for 15-20 minutes at 180C, the time will depend on the size of the dish you’re using.
While the cakes are baking prepare the syrup by heating the milk, espresso and sugar together, once the mixture comes to a gentle boil allow it to cook for 5 minutes before taking off the heat.
Once the cakes are cooked spoon some of the milk syrup over them and allow to cool slightly before turning out allowing the syrup to soak through.
For the frosting: cream the icing sugar and cream cheese until smoother and add the coffee liqueur. Gently fold in the mascarpone (Do not over-mix!). place in a piping bag fitted with a plain nozzle.
Once the cakes have cooled simply pipe the frosting over and serve.

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