Tiramisu Cake

For the cake:
Preheat your oven to 350°F. Like a 9-inch baking pan with parchment paper.

In a large bowl mix together flour, sugar, milk, baking powder, salt, butter, vanilla extract and eggs until well combined and smooth.

Pour batter into your prepared baking pan. Bake for about 20-25 minutes (until a stick inserted into the center of the cake comes out clean). Remove it from the oven and let it cool completely.

For the cream:
In a medium bowl mix cream cheese, sugar and vanilla until smooth (with an electric mixer), set aside.

Beat the heavy cream until very stiff. Fold whipped heavy cream into the cream cheese mix.

For the assembly:
Cut the cooled cake into 1×2 inch pieces (about the size of ladyfingers). Have a trifle or similar deep serving bowl handy.

Mix coffee with amaretto in a shallow bowl. Dip half of the cake pieces really quickly into the coffee mixture—for no more than 2 seconds. Layer half of the pieces beside each other in the bowl to build the bottom base for the cake. Spread half the cream over the bottom layer.

Repeat the dipping and layering with the remaining cake “fingers”. Spread the rest of the cream on top. Sprinkle with cocoa powder.

Place in the fridge for at least an hour before serving (the longer the better)