Tiramisu Wedding Cake with Mixed Berries Pt 1

1 servings

Try this Tiramisu Wedding Cake with Mixed Berries Pt 1 recipe, or post your own recipe for Tiramisu Wedding Cake with Mixed Berries Pt 1

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Tiramisu Wedding Cake with Mixed Berries Pt 1 Ingredients

CAKE LAYERS	3 1/2 tb Vanilla extract
7 1/2 c Unbleached all purpose flour	ASSEMBLY
3 tb Baking powder	12 oz Semisweet chocolate; chopped
2 ts Salt	1 Cardboard cake round;
2 3/4 c Unsalted butter; room	1 Cardboard cake round;
; 1/2 sticks)	1 Cardboard cake round;
5 2/3 c Sugar	1 Revolving cake stand;
2 1/2 tb Vanilla extract	; (11-inch-diameter)
2 ts Almond extract	9 Wood dowels; (12-inch-long,
3 3/4 c Whole milk; (do not use	; 1/4-inch-diameter)
; or nonfat)	4 1/2 c Assorted berries; (such as
18 lg Egg whites; (about 2 1/3	; raspberries,
; room temperature	; blueberries,
SOAKING SYRUP	; blackberries and
2 c Kahlua or other coffee	; strawberries)
1 1/2 c Water	Fresh mint sprigs
1/2 c Plus 1 tablespoon instant	SERVING
; or coffee powder	12 c Mixed berries; (such as
FROSTING	; raspberries,
14 pk Cream cheese; room	; blueberries,
; (8-ounce)	; blackberries and
7 c Powdered sugar	; hulled, quartered
2 1/3 c Chilled whipping cream	; strawberries)
7 tb Sweet Marsala	6 tb Sugar

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

Main Ingredient: CakeCuisine: Uncategorized