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Receta Tiramisu Wedding Cake With Mixed Berries Pt 1
by Global Cookbook

Tiramisu Wedding Cake With Mixed Berries Pt 1
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Ingredientes

  • 7 1/2 c. Unbleached all purpose flour
  • 3 Tbsp. Baking pwdr
  • 2 tsp Salt
  • 2 3/4 c. Unsalted butter, room temperature (5 1/2 sticks)
  • 5 2/3 c. Sugar
  • 2 1/2 Tbsp. Vanilla extract
  • 2 tsp Almond extract
  • 3 3/4 c. Whole lowfat milk, (don't use low-fat or possibly nonfat)
  • 18 lrg Egg whites, (about 2 1/3 c.), room temperature
  • 2 c. Kahlua or possibly other coffee liqueur
  • 1 1/2 c. Water
  • 1/2 c. Plus 1 Tbsp. instant espresso pwdr or possibly coffee pwdr
  • 14 pkt Cream cheese, room temperature (8-oz)
  • 7 c. Powdered sugar
  • 2 1/3 c. Chilled whipping cream
  • 7 Tbsp. Sweet Marsala
  • 3 1/2 Tbsp. Vanilla extract
  • 12 ounce Semisweet chocolate, minced
  • 1 x Cardboard cake round, (6-inch-diameter)
  • 1 x Cardboard cake round, (9-inch-diameter)
  • 1 x Cardboard cake round, (12-inch-diameter)
  • 1 x Revolving cake stand, (optional) (11-inch-diameter)
  • 9 x Wood dowels, (12-inch-long, 1/4-inch-diameter)
  • 4 1/2 c. Assorted berries, (such as raspberries, blueberries, blackberries and strawberries)
  •     Fresh mint sprigs
  • 12 c. Mixed berries, (such as raspberries, blueberries, blackberries and hulled, quartered strawberries)
  • 6 Tbsp. Sugar

Direcciones

  1. 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 pwdr and salt into medium bowl. Using handheld electric mixer, beat butter in 12-qt bowl on medium-high speed till light. Gradually add in sugar and beat till well blended. Beat in extracts. On medium-low speed, beat in dry ingredients alternately with lowfat milk in 3 additions each, beating just till combined (batter will be thick).
  2. Using electric mixer fitted with clean dry beaters, beat whites in another large bowl till stiff but not dry. Fold 1/3 of whites into batter to lighten. Mix in remaining whites. Spoon batter into prepared pans so which depth of batter is the same in each pan; smooth tops. Bake till tops are deep golden and tester inserted into center comes out clean, about 55 min for 6-inch cake, about 1 hour 5 min for 9-inch cake and about 1 hour 20 min for 12-inch cake. Cold cakes in pans on racks 20 min.
  3. Run knife around pan sides to loosen cakes. Turn out cakes onto racks and peel off parchment. Cold cakes completely.
  4. Soaking Syrup:Mix all ingredients in heavy large saucepan. Boil over medium-high heat till mix is reduced to 2 2/3 c., stirring occasionally, about 10 min. Cold syrup completely.
  5. Frosting:Using electric mixer, beat cream cheese in large bowl till light.
  6. Gradually add in sugar and beat till fluffy. Add in cream, Marsala and vanilla and beat till well blended. Cover and let stand at room temperature up to 1 hour.
  7. continued in part 2