Fresh Strawberry Tiramisu Cake
Homemade Strawberry Tiramisu Cake Recipe
This recipe is a personal creation, and it turned out wonderfully! The harmony of rich cream cheese, fresh whipped cream, and tangy yogurt makes this cake truly delightful. Let’s get started with the recipe!
Making the Sponge Cake (for a 3-tier pan)- 5 fresh eggs
- 120g granulated sugar
- 12g corn syrup
- 125g cake flour
- 1 tsp vanilla extract
- 50g unsalted butter
- 25g milk
Making the Cream Filling- 260g cream cheese
- 47g granulated sugar
- 1.5 tsp lemon juice
- 40g plain yogurt
- 25g milk
- 3g sheet gelatin
- 210g heavy cream
Assembling the Cake- Sugar syrup, to brush (1:1 water and sugar)
- 500g fresh strawberries
- 260g cream cheese
- 47g granulated sugar
- 1.5 tsp lemon juice
- 40g plain yogurt
- 25g milk
- 3g sheet gelatin
- 210g heavy cream
Assembling the Cake- Sugar syrup, to brush (1:1 water and sugar)
- 500g fresh strawberries
Cooking Instructions
Step 1
In a bowl, combine the eggs, granulated sugar, and corn syrup.
Step 2
Place the bowl over a double boiler (bain-marie) heated to about 40°C (104°F). Whisk gently until the sugar is completely dissolved. Warming the eggs helps create a richer, more stable meringue when whipped.
Step 3
Remove the bowl from the heat. Using an electric mixer, begin whisking on low speed.
Step 4
Gradually increase the speed to medium, then to high, whipping the egg mixture vigorously.
Step 5
Whip until the mixture is pale yellow, glossy, and forms ribbons that slowly disappear when the whisk is lifted (this is called the ‘ribbon stage’). It should hold its shape for about 3 seconds.
Step 6
While the eggs are being whipped, place the unsalted butter in the bowl you used for warming the eggs. The residual heat will gently melt the butter.
Step 7
Once the butter has melted, stir in the milk. Mix until well combined.
Step 8
Gently fold the sifted cake flour into the whipped egg mixture. Use a spatula to cut down the middle and lift from the bottom to avoid deflating the batter.
Step 9
Carefully fold until just combined, ensuring no dry flour pockets remain. Take a small portion of the batter and mix it thoroughly with the melted butter and milk mixture. This tempers the butter mixture.
Step 10
Pour the tempered butter mixture back into the main batter, gently folding it in. Be careful not to overmix, as this can deflate the batter. You want a smooth, glossy batter.
Step 11
Pour the batter into a prepared cake pan lined with parchment paper.
Step 12
Bake in a preheated oven at 170°C (338°F) for about 30 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times can vary between ovens, so always perform the skewer test. Once baked, remove the cake from the pan, peel off the parchment paper, and let it cool completely. For best results, I like to bake the cake the day before, let it cool, and refrigerate it overnight before slicing.
Step 13
Now, let’s make the cream filling. Soak the sheet gelatin in cold water for about 15 minutes until softened.
Step 14
Whip the cold heavy cream until stiff peaks form. Set aside.
Step 15
In a separate bowl, beat the cream cheese until smooth and creamy.
Step 16
Add the granulated sugar to the cream cheese and beat until well combined.
Step 17
Beat again until smooth.
Step 18
Stir in the plain yogurt and lemon juice until thoroughly incorporated. The mixture should be smooth and tangy.
Step 19
Squeeze out excess water from the softened gelatin. Place the gelatin in a small bowl with the milk (25g) and melt it gently using a double boiler or microwave. Stir until completely dissolved.
Step 20
Pour the melted gelatin mixture into the cream cheese mixture and mix quickly to combine.
Step 21
Gently fold in the whipped heavy cream into the cream cheese mixture.
Step 22
Fold until just combined and the cream is smooth and light. Be careful not to overmix and deflate the cream. This is your delicious tiramisu cream!
Step 23
Time to assemble the cake! Slice the cooled sponge cake into two equal layers, approximately 1cm thick each. Use a 2-tier ring cutter if needed to match your desired mold size (originally for a 3-tier pan, adapted for a 2-tier ring).
Step 24
Line a cake ring mold with a cake collar. Place one cake layer at the bottom of the mold. Brush generously with the sugar syrup. This adds moisture and sweetness.
Step 25
Spread a thin layer of the tiramisu cream evenly over the cake layer.
Step 26
Arrange thinly sliced fresh strawberries on top of the cream layer. Don’t be shy with the strawberries!
Step 27
Fill in any gaps between the strawberries with more cream. Place the second cake layer on top, and brush it generously with sugar syrup.
Step 28
Spread the remaining cream evenly over the top layer, smoothing it out to create a flat surface.
Step 29
Decorate the top as desired! This cake is perfect for birthdays, and its vibrant look makes it a fantastic holiday dessert, especially for Christmas. The sides might not be perfectly smooth this time, but the flavor will more than make up for it! Enjoy!
