Tiramisu Cake (เค้กทีรามิสุ)

1.Preheat the oven to 180°C with both top and bottom heat settings. Prepare a 7-inch cake pan lined with baking paper.

2.Whisk eggs with a hand mixer until fluffy, then add sugar and continue to beat until light and airy, about 8-10 minutes.

3.Sift cake flour and baking powder twice.

4.Melt butter and let it cool in a large mixing bowl. Add about 2 cups of the beaten eggs,and mix well using a rubber spatula. Gradually add about 2 cups of egg mixture, followed by the flour mixture, and fold until fully combined (the eggs will deflate slightly at this stage).

5.Once well combined, pour the remaining egg mixture and fold until fully incorporated. Divide the batter into the prepared cake pan, filling each about 215-220 grams. Bake for 20 minutes and let them cool in the pan.

6.Use a knife or spatula to loosen the cakes from the pan, trim off the top layer, and remove the baking paper from the bottom then place the cake on a cooling rack.

7.Mix hot water with coffee powder, then add cold water and coffee liqueur. Divide the mixture into three equal parts and brush evenly over the surface of the cakes.

8.Whisk mascarpone cheese with icing sugar at low speed. Once well combined, add whipped cream and beat at low speed. Increase the speed and beat until the frosting is thick and holds its shape.

9.Spread the frosting over one cake layer, then place the second layer on top and repeat with the remaining frosting and the third layer.

10.Use a small amount of frosting to spread around the sides of the cake, leaving it partially exposed or covering it entirely, as desired.

11.Transfer the remaining frosting into a piping bag and decorate the top of the cake. Chill in the refrigerator for an hour before serving.

12.Before serving, sprinkle cocoa powder on top and cut into slices.