Tiramisu wedding cake with mixed berries pt 1
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7½ | cup | Unbleached all purpose flour |
| 3 | tablespoons | Baking powder |
| 2 | teaspoons | Salt |
| 2¾ | cup | Unsalted butter; room temperature (5 |
| ; 1/2 sticks) | ||
| 5⅔ | cup | Sugar |
| 2½ | tablespoon | Vanilla extract |
| 2 | teaspoons | Almond extract |
| 3¾ | cup | Whole milk; (do not use low-fat |
| ; or nonfat) | ||
| 18 | larges | Egg whites; (about 2 1/3 cups), |
| ; room temperature | ||
| 2 | cups | Kahlua or other coffee liqueur |
| 1½ | cup | Water |
| ½ | cup | Plus 1 tablespoon instant espresso powder |
| ; or coffee powder | ||
| 14 | packs | Cream cheese; room temperature |
| ; (8-ounce) | ||
| 7 | cups | Powdered sugar |
| 2⅓ | cup | Chilled whipping cream |
| 7 | tablespoons | Sweet Marsala |
| 3½ | tablespoon | Vanilla extract |
| 12 | ounces | Semisweet chocolate; chopped |
| 1 | Cardboard cake round; (6-inch-diameter) | |
| 1 | Cardboard cake round; (9-inch-diameter) | |
| 1 | Cardboard cake round; (12-inch-diameter) | |
| 1 | Revolving cake stand; (optional) | |
| ; (11-inch-diameter) | ||
| 9 | Wood dowels; (12-inch-long, | |
| ; 1/4-inch-diameter) | ||
| 4½ | cup | Assorted berries; (such as |
| ; raspberries, | ||
| ; blueberries, | ||
| ; blackberries and | ||
| ; strawberries) | ||
| Fresh mint sprigs | ||
| 12 | cups | Mixed berries; (such as |
| ; raspberries, | ||
| ; blueberries, | ||
| ; blackberries and | ||
| ; hulled, quartered | ||
| ; strawberries) | ||
| 6 | tablespoons | Sugar |
Directions
CAKE LAYERS
SOAKING SYRUP
FROSTING
ASSEMBLY
SERVING
Cake Layers:
Position racks in top and bottom thirds of oven and preheat to 350F. 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 ⅓ 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.
Soaking Syrup:
Mix all ingredients in heavy large saucepan. Boil over medium-high heat until mixture is reduced to 2⅔ cups, stirring occasionally, about 10 minutes. Cool syrup completely. Frosting:
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.
continued in part 2