Strawberry Tiramisu Cake

Name: Strawberry Tiramisu Cake
Ingredients: 250 g unsalted butter, cubed, at room temperature; 250 g golden caster sugar; 5 eggs; 250 g plain flour; 2 tsp baking powder; 1 tsp vanilla extract; 250 g mascarpone; 150 g caster sugar; 1 lemon, zest of; 600 g whipping cream; lemon juice, as needed; icing sugar, as needed; strawberry jam, as needed; strawberries, as needed, sliced

A fruity, summery twist on a classic dessert. Make the day before and take to dinner parties or BBQs.

Difficulty

Low

Time

60 min

Author

Kenwood

This recipe is prepared with:

Where great bakes start - Your trusted baking companion, day in and day out. It whisks, kneads, whips and mixes. And with over 25 attachments you'll soon be blending, grating, dicing and even making pasta. Tackle it all with confidence.

Products

Chef KVC3100W

Ingredients

Servings

Makes

1 cake

For the sponge

250 g unsalted butter, cubed, at room temperature
250 g golden caster sugar
5 eggs
250 g plain flour
2 tsp baking powder
1 tsp vanilla extract

For the cream

250 g mascarpone
150 g caster sugar
1 lemon, zest of
600 g whipping cream

To finish

lemon juice, as needed
icing sugar, as needed
strawberry jam, as needed
strawberries, as needed, sliced

Utensils

square tin 20 cm (8"), KVC3100W, KVL4100W, KVL85.004SI, KWL90.004SI, Creaming Beater, Whisk Tool

Instructions

Step 1

Making the sponge

Preheat the oven to 180ºC.

Grease a tin and line with parchment paper.

Fit the Creaming Beater.

Add butter and sugar into the appliance bowl.

Mix for 1 minute on speed 2 until light and fluffy.

Add eggs, flour, baking powder and vanilla extract.

Mix for 1 minute on speed Min until combined.

Transfer the mixture into the tin and level with a spatula.

Bake for 20 minutes at 180ºC until a skewer inserted comes out clean.

Remove from the oven and let cool completely.

Step 2

Making the cream

Clean the appliance bowl and fit the Whisk Tool.

Add mascarpone cheese into the appliance bowl.

Whisk for 30 seconds on speed 3 until softened, and then scrape the bowl.

Add sugar, lemon zest and whipping cream.

Whisk for 2 minutes on speed Max until thick.

Step 3

Cut the cake in half horizontally into even layers.

Add lemon juice and icing sugar into a clean bowl and mix until dissolved.

Take one sponge and soak briefly into the lemon mixture.

Place the sponge back into the tin.

Top with some jam and strawberries.

Add half of the cream and smooth with a spatula.

Repeat the same with the second sponge and rest of the ingredients.

Top with more sliced strawberries.

Serve.

You can also prepare this recipe* with:

Products

Chef XL KVL4100W

Titanium Chef Baker XL Silver KVL85.004SI

Titanium Chef Patissier XL KWL90.004SI