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Angel food cake filled with a tiramisu filling and sliced strawberries then covered in a whipped mascarpone frosting.
For the cake: Preheat oven to 350 F. In a medium sized bowl sift together flour and salt, set aside.
In the bowl of a standf a mixer fitted with a whisk, beat egg whites on medium high until foamy. Add icream of tarter. Continue beating until soft peaks form. Slowly add sugar beating until stiff peaks form, about 2-3 minutes. Beat in vanilla just until combined.
Gently transfer egg white mixture to a large bowl. Slowly sift flour once again, this time over the egg white mixture. Carefully and gently fold in flour.
Carefully spoon mixture into an ungreased angel food cake pan, with a removable bottom. Cut a knife through the batter to get rid of any air bubbles.
Bake for 35-40 minutes, or until cake springs back when touched and is golden brown in color. Then remove the pan from the oven. Invert pan over a bottle or just invert it on the counter and let cake cool completely. When cake has cooled, turn it over and run a knife around the inside of pan and around the tube as well as the bottom to release cake. Set cake on your work surface.
Cut angel food cake in half horizontally with a serrated knife. Carefully scoop out some of the center of each side, leaving a 1-inch border. Set the cake aside, placing the bottom half on your serving platter.
Combine cream cheese and mascarpone in a medium bowl, beating until creamy and smooth. Add the brown sugar and continue mixing until blended.
In a shallow bowl, combine coffee and Kahlua. Dip half of the ladyfingers into the coffee mixture and line the hollowed out cake bottom with ladyfingers, halving cookies as necessary to fit them inside. Place mascarpone filling over cookies. Arrange sliced strawberries over the filling, followed by remaining coffee dipped ladyfingers. Carefully place cake top over the bottom half, pressing down gently.
To prepare the frosting: Put mascarpone into a bowl and whip until creamy. Set aside.
Beat vanilla and heavy cream in the bowl of a stand mixer until foamy. Increase speed to medium high and slowly beat in sugar. Continue beating until stiff peaks form. Gently fold in mascarpone cheese. Immediately frost cake. Garnish top of cake with remaining sliced strawberries.
Keep refrigerated until ready to serve.
Recipe makes roughly 10 servings.
Cake recipe adapted from Martha Stewart, frosting adapted from My Recipes.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!