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Tirimisu Wedding Cake

7 1/2 cups unbleached all-purpose flour
3 tablespoons baking powder
2 teaspoons salt
2 3/4 cups unsalted butter, room temperature
5 2/3 cups sugar
2 1/2 tablespoons vanilla extract
2 teaspoons almond extract
3 3/4 cups whole milk
18 large egg whites, room temperature

2 cups Kahlua or other coffee liqueur
1 1/2 cups water
1/2 cup plus 1 tablespoon instant espresso powder or coffee powder

14 packages cream cheese, (8-ounce each), room temperature
7 cups powdered sugar
2 1/3 cups chilled whipping cream
7 tablespoons sweet Marsala
3 1/2 tablespoons vanilla extract

12 ounces semisweet chocolate, chopped
1 cardboard cake round, 6" diameter
1 cardboard cake round, 9" diameter
1 cardboard, 12" diameter
1 revolving cake stand, 11" diameter (optional)
9 wood dowels, 12" long, 1/4" diameter
4 1/2 cups berries (raspberries, blueberries blackberries and strawberries
Fresh mint sprigs

12 cups berries (raspberries, blueberries blackberries and strawberries)
6 tablespoons sugar

Position racks in top and bottom thirds of oven and preheat to 350
F. Butter one 12-inch-diameter cake pan with 3-inch-high sides,
one 9-inch-diameter cake pan with 3-inch-high sides and one
6-inch-diameter cake pan with 3-inch-high sides.* Line bottoms with
parchment. Sift flour, baking powder and salt into medium bowl.
Using handheld electric mixer, beat butter in 12-quart bowl on
medium-high speed until light. Gradually add sugar and beat until
well blended. Beat in extracts. On medium-low speed, beat in dry
ingredients alternately with milk in 3 additions each, beating just
until combined (batter will be thick).

Using electric mixer fitted with clean, dry beaters, beat whites
in another large bowl until stiff but not dry. Fold 1/3 of whites
into batter to lighten. Fold in remaining whites. Spoon batter
into prepared pans so that depth of batter is the same in each pan;
smooth tops. Bake until tops are deep golden brown and tester
inserted into center comes out clean, about 55 minutes for 6-inch
cake, about 1 hour 5 minutes for 9-inch cake and about 1 hour 20
minutes for 12-inch cake. Cool cakes in pans on racks 20 minutes.
Run knife around pan sides to loosen cakes. Turn out cakes onto
racks and peel off parchment. Cool cakes completely.

Mix Kahlua, water and coffee powder in heavy, large saucepan. Boil
over medium-high heat until mixture is reduced to 2 2/3 cups,
stirring occasionally, about 10 minutes. Cool syrup completely.

Using electric mixer, beat cream cheese in large bowl until light.
Gradually add sugar and beat until fluffy. Add cream, Marsala and
vanilla and beat until well blended. Cover and let stand at room
temperature up to 1 hour.

Finely grind chopped chocolate in processor (do not overprocess or
chocolate will clump together). Using serrated knife, cut each
cake horizontally into 3 equal layers. Spread dab of frosting on
6-inch cardboard round; top with bottom layer of 6-inch cake, cut
side up. Brush cakes with 2 tablespoons syrup. Spread 1/2 cup
frosting over. Sprinkle with 2 tablespoons ground chocolate. Top
with middle 6-inch-layer cake layer. Brush with 2 tablespoons
syrup. Spread 1/2 cup frosting over. Sprinkle with 2 tablespoons
ground chocolate. Brush 2 tablespoons syrup over cut side of top
6-inch cake layer. Using hands, turn layer cake over and place
cut side down atop frosted layers. Cover and refrigerate cake.

Spread dab of frosting on 9-inch cardboard round; top with bottom
layer of 9-inch cake, cut side up. Brush with 1/4 cup syrup.
Spread 1 cup frosting over. Sprinkle with 1/4 cup ground chocolate.
Top with middle 9-inch cake layer. Brush with 1/4 cup syrup.
Spread 1 cup frosting over. Sprinkle with 1/4 cup ground chocolate.
Brush 1/4 cup syrup over cut side of top 9-inch cake layer. Slide
large tart-pan bottom or springform cake-pan bottom under cake
layer. Using pan bottom as aid, lift cake layer and turn cut side
down atop frosted layers. Cover and refrigerate cake. Spread dab
of frosting on 12-inch cardboard round; top with bottom layer of
12-inch cake, cut side up. Brush with 1/2 cup syrup. Spread 2
cups frosting over. Sprinkle with 1/2 cup ground chocolate. Top
with middle 12-inch cake layer. Brush with 1/2 cup syrup. Spread
2 cups frosting over. Sprinkle with 1/2 cup ground chocolate.

Brush 1/2 cup syrup over cut side of top 12-inch cake layer. Slide
large tart pan bottom or cake pan bottom under cake. Using pan
bottom as aid, lift cake layer and turn cut side down atop frosted
layers. Cover cake; refrigerate all cakes until firm, about 4
hours. Cover remaining frosting and let stand at room temperature.
Place 12-inch cake on its cardboard on large flat platter. Place
platter on cake stand. Using icing spatula, spread 4 cups frosting
over top and sides of cake; smooth top. Swirl frosting decoratively
on sides of cake. Press 1 dowel into center of 12-inch cake. Mark
dowel 1/4 inch above top of cake. Remove dowel and cut with serrated
knife at marked point. Cut 4 more dowels to same length. Press
4 cut dowels into 12-inch cake, inserting 4 inches inward from cake
edges and spacing evenly; press 1 dowel into center of cake.
Refrigerate cake on platter.

Place 9-inch cake on its cardboard on large flat plate or tart-pan
bottom. Place plate on cake stand. Using icing spatula, spread
3 cups frosting over top and sides of cake; smooth top. Swirl
frosting decoratively on sides of cake. Press 1 dowel into center
of 9-inch cake. Mark dowel 1/4 inch above top of cake. Remove
dowel and cut at marked point. Cut remaining 3 dowels to same
length. Press 4 cut dowels into 9-inch cake, inserting 3 inches
inward from cake edges and spacing evenly. Refrigerate 9-inch cake
on plate. Place 6-inch cake on its cardboard on another large flat
plate or tart-pan bottom. Place plate on cake stand. Using icing
spatula, spread 2 cups frosting over top and sides of cake; smooth
top. Swirl frosting decoratively on sides of cake. Refrigerate
all cakes until frosting sets, about 2 hours.

Using metal spatula as aid, gently place 9-inch cake on its cardboard
atop 12-inch cake, centering carefully on dowels. Gently place
6-inch cake on its cardboard atop dowels in 9-inch cake. Spoon
remaining frosting into pastry bag fitted with medium star tip.
Pipe decorative border around base of 12-inch cake and around top
edge of each tier. Arrange berries decoratively inside piped
borders atop each tier. Let cake stand at room temperature at
least 3, and up to 6, hours before serving. Garnish with mint.

Toss berries with sugar in large bowl. Let stand at least 30
minutes and up to 2 hours at room temperature. Remove top and
middle cake tiers. Remove dowels from middle cake. Cut top and
middle cakes into slices; transfer to plates. Remove dowels from
bottom cake. Starting 3 inches inward from edge of bottom cake
and cutting through from top to bottom. Cut 6-inch-diameter circle
in center of cake. Cut outer portion of cake into slices, then
cut inner portion into slices. Spoon berries around cake slices.

Cake pans, cardboard rounds, cake stand and dowels are available
at many cake and candy supply stores.

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