Gluten Free Tiramisu Cake

Cook Time 1 hour

Servings makes 1 x 8 inch cake

Ingredients

115g butter, unsalted

400g caster sugar

4 eggs, room temperature

300g gluten-free self-raising flour, sifted (I like White Wings)

250ml milk

Cream

600ml thickened cream

200g mascarpone cream

1 cup icing sugar, sifted

2 tsp vanilla extract

Extras

1½ cups freshly brewed coffee, cooled

Belgium cocoa powder, for dusting (sifted)

Dark chocolate shavings

Method

Grease and line 3 x 8 inch round baking moulds. Sift flour and set aside.

In a bowl, add butter and sugar. Mix with paddle attachment. Cream until light and fluffy.

Add eggs gradually until mixed through.

Add half the flour and half the milk. Repeat again. Do not over mix.

Evenly divide the cake batter among the three moulds. Bake at 180°C or 160°C fan forced for 19-24 minutes. Allow to cool.

For the cream, add all the ingredients to a bowl and whisk until firm peaks form.

Remove one of the cooled sponge cakes from the mould, turn upside down and soak with ¾ cup of freshly brewed coffee (cooled). Then add a layer of cream (about 3 fingers thick) and dust with cocoa powder. Repeat with the second sponge. For the third and final layer. Just add the cream on top – do not add cocoa powder.

Finish the cake with mascarpone cream on the sides and top. You can decorate with dark chocolate shavings on the sides and some piped florets on top.