White tiramisu butter cake

Ingredients:
White butter Cake: 

1 3/4 cups sifted cake flour  

2 teaspoons baking powder  

1/4 teaspoon salt 

1/2 cup unsalted butter, at room temperature 

1 cup granulated white sugar, divided  

2 large eggs, separated  

1 teaspoon pure vanilla extract 

1/2 cup milk 

1/8 teaspoon cream of tartar  

1 tsp instant coffee 

1 cup coffee 

3 tbsp coffee liqueur 

 

 Filling:  

1 8 ounce cream cheese 

1/2 cup confectioners sugar 

3 tbsp coffee liqueur 

Frosting:  

2 cups heavy cream

1/4 cup confectioners sugar 

4 tbsp coffee liqueur   

Garnish:   

2 tbsp unsweetend cocoa powder 

1 square semi sweet chocolate

methods:

• while eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).
• In a mixing bowl sift or whisk together the flour, baking powder, and salt. Set aside.
• In bowl of electric mixer, beat the butter until soft (about 1-2 minutes). Add 3/4 cup of the sugar and beat until light and fluffy (about 2-3 minutes). Add egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
• With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.
• In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.
• Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
• Bake in the preheated oven for 15-10 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
• To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 3 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
• To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 3 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
• To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
• To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.