Tiramisu cake – gluten free
All week I have been thinking about what cake I would make my Mum for Mother’s Day. I decided that it would be good to use the box of Well & Good Sponge Swiss Roll Mix that has been sitting in the pantry for a couple of months. Before I went gluten free I would never have even considered making a sponge cake (as my perception was they are quite boring), however I was intrigued to see how successful a gluten free sponge cake would be.
I decided to have a search for a cake using sponge that was a bit more interesting than two pieces of sponge cake with strawberries and cream in the middle. I came across this recipe for Tiramisu cake and thought I would give it a go.
I made the sponge cake as per the instructions on the packet and it came out beautifully – rising a lot higher than I thought it would!
The Tiramisu cake recipe called for 500g of marscarpone but I thought this seemed excessive (and expensive) so I decided I would make do with 250g (I had always planned to only do two or three layers rather than four so figured this would work). Having a read of the recipe I also had no idea how the almond praline would work for the edges and decided I would solve that when it came time.
In the end my cake ending up being a little different, with no marscapone on the sides and the almond praline on top instead of the sides. Though this did not matter! The sponge was absolutely delicious, no one could tell that it was gluten free. And to highlight how successful and yummy the cake was, none of my family actually like tiramisu finding it too soggy and the coffee taste too strong. However, everyone loved the cake, with just enough coffee taste and the delicious crunchiness of the almond praline.
Happy Mother’s Day Mum!
Make your own Tiramisi cake:
- Well & Good Sponge Cake (you will need 1/2 cup water and 3 eggs as well as the mixture)
- 100g (1/2 cup) caster sugar
- 75g pkt slivered almonds
- 125ml (1/2 cup) fresh espresso coffee
- 80ml (1/3 cup) port
- 45g (1/4 cup, lightly packed) brown sugar
- 250g mascarpone
- 1/8 cup icing sugar (make sure it’s gluten free)
- 1/2 tsp vanilla essence
- Cocoa powder, to dust (make sure it’s gluten free)
1. Make the sponge cake as per instructions on the Well & Good Sponge Swiss Roll Mix
2. Place the sugar in a large saucepan over high heat and cook, stirring until sugar caramelises. Remove from heat, add the almonds and stir to coat. Pour on some baking paper and place aside to set.
3. Cut the sponge cake into thirds horizontally. Combine the coffee, marsala and brown sugar in a medium bowl. Place the mascarpone, icing sugar and vanilla in another bowl and stir until well combined.
4. Place one sponge-cake layer, cut-side up, on a serving plate. Brush the cut surface lightly with coffee mixture. Spread a thin layer of the mascarpone mixture evenly over the sponge cake.
5. Place the second piece of sponge cake on top, brush with coffee mixture and spread a thin layer of the mascarpone mixture on top.
6. Place the final piece of sponge cake on top and spread the rest of the mascarpone mixture on top.
5. Break up the almond praline and press on the top. Dust with cocoa powder.
6. Slice, serve and enjoy!
*Adventurous me, gluten free was sent the Well & Good Sponge Swiss Roll Mix to review
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