Tiramisu layered cake – Tiramisu làm với bạt sponge cake



Tiramisu is my all time favorite cake that spares me when I don’t have too much time for making a special cake. This cake is so popular that I think most of my readers know it. This time I made Tiramisu in an irregular way by using sponge cake as the base instead of lady fingers (or savoiardi ) . Well, the taste feels slightly different from the authentic cake. The sponge cake makes the cake lighter and easier to melt in your mouth.

Ingredients ( 9 inch round cake)

Sponge cake

– 4 eggs

– 200 g sugar

– 100 g cake flour

– 1 tbsp unsalted butter, melted

Tiramisu filling

– 1  8 oz mascaporne cheese at room temperature, homemade or storebought

– 1 1/2 cup heavy cream

– 3 egg yolks

– 1/4 cup and 4 tbsp Amaretto wine

– 1/4 cup and 1 tbsp sugar

– 1 cup brewed Espresso coffee or strong coffee


Sponge cake

– Beat eggs with sugar until very fluffy (around 10-15 minutes if you use hand mixer or 5 minutes if you use stand mixer)

– Sift the cake flour and fold in the beaten egg gently.

– Mix butter with half a cup of the batter then finally fold in the remaining batter.

– Bake the cake at 350 F for 25- 30 minutes. The cake is done when the toothpick inserted comes out clear.


– Leave a bowl that you use to beat heavy cream in the freeze for 30 minutes before you use it to beat the heavy cream

– In a double boiler, use a whisk to beat egg yolks with 1/4 cup sugar and 1/4 cup Amaretto until the yolks are beaten and sugar dissolves. This process takes around 10 – 15 minutes

– Let the beaten yolks sit for 30 minutes to cool down to room temperature.

– Beat the heavy cream with 1 tbsp sugar until stiff peak forms. Overbeaten heavy cream won’t let the cake set.

– Beat the mascaporne cheese and mix well with beaten cream and beaten yolks.

– Slice the cake horizontally into two equal layers.

– Mix 4 tbsp Amaretto with coffee. Drizzle the coffee mixture onto the cake layers so that the cake can absorb all the coffee mixture.

– Set 1 layer at the bottom of a springform pan and add in 1/2 cheese mixture. Sift the cocoa powder on the cheese mixture.

– Repeat the previous step for the second layer.

– Let the cake sit in the refrigerator for 6 hours before serve.

Strawberry mousse cake for a Valentine’s Day


Do you have any idea for a perfect Valentine’s Day? Of course, rose and chocolate are definitely needed for this day. I hope you can enjoy my idea. Simplicity always brings agility to anyone who is thinking making cake is difficult. This mousse cake recipe is pretty easy to make, just a few patience for your lover.



For strawberry mousse

– 1 1/3 cup strawberry puree

– 2 1/2 tsp gelatin powder

– 3 tbsp cold water

– 1 3/4 cup heavy cream

For chocolate genoise

– 3 tbsp (37 g) butter

– 1/3 cup (28 g) unsweetened cocoa powder

– 1/4 cup (60 g) hot water

– 5 eggs

– 1 tsp vanilla extract

– 1/2 cup ( 100g) sugar

Special equipment

– 12 1/4 x 8 3/4 inch ( 31 x 35 cm) jelly pan

– 9.375 inch x 2 inch mousse ring


Please see my video

Vanilla bean Charlotte cake



Charlotte cake is a perfect combination of rolled sponge cake and custard cream. You can make any variation if you do not like the traditional style.

I don’t underestimate this cake when saying that anyone can make it, given you give it a little patient. Well, tradition always makes every baked things completely excellent. As Rose Levy Beranbaum said “A beautiful cake usually gives you a good feeling”. I absolutely consent her saying. This Charlotte is adapted from “Cake Bible” of her.


For sponge cake (fit 17 x 12 inch jelly roll pan)

– 2 eggs, seperate egg yolks and egg whites

– 2 eggs + 1 yolk

– 1/2 cup + 1 tbsp sugar (113g)

– 1 tsp vanilla extract

– 1/3 cup + 3 tbsp (56g) cake flour

– 1/2 strawberry jam

– 1/4 tsp cream of tartar

For syrup

– 3 tbsp sugar

– 1/8 cup hot water

– 1 tbsp brandy, or your favorite liqueur

For custard cream

– 1  cup heavy cream

– 1 1/3 cup whole milk

– 1 vanilla bean

– 5 egg yolks

– 1/3 cup sugar

– 1 tbsp brandy (or your favorite liqueur)


Sponge cake

– Beat whole eggs and egg yolks, except 2 egg whites until very fluffy. It takes around 10 minutes

– Sift the flour and gently fold in the beaten egg in 3 times

– Beat the egg whites until they’re frothy then add cream of tartar. Beat at low speed. Gradually add 1 tbsp sugar and beat until stiff peak but not dry

– Fold 2 cups of egg mixture into the beaten egg whites until it’s smooth. Fold the egg white mixture back into the eggs and flour mixture again until two mixtures are smooth

– Grease the bottom of jelly roll pan. Add the mixture to the pan and spread it evenly.

– Bake at 400 F for 5-6 minutes.

– Cool the cake for 10 minutes then roll it gently. Let the cake cool down for 20 minutes then unroll. Spread 1/2 cup strawberry jam evenly. Roll the cake again and refrigerate the cake while making the custard cream

Custard cream

–  Combine gelatin, whole milk, egg yolks, sugar, liqueur and let it sit for 5 minutes.

– In small sauce pan, stir the custard mixture at low heat frequently until the custard is slightly thick and coat the flat spoon. Don’t bring it to a boil or you’ll get the lumps. The stirring can take 10-15 minutes.

– In an ice cold water bowl, stir the hot custard until it’s cool down at room temperature.

– Beat the heavy cream until it’s fluffy at medium speed. Stir in the custard until the heavy cream and the custard are smooth.


– Place a wrapping plastic paper at the bottom of the 2 quart bowl.

– Cut the roll into 1/4 inch thick. Arrange them in the bowl. Making the syrup by combining 3 tbsp sugar + 1/8 cup water + 1 tbsp liqueur. Drizzle the syrup over the cake.

– Pour the custard cream in to the bowl and refrigerate the Charlotte for at least 6 hour before invert the cake.

Here’s the link guiding you to make this cake:

Double chocolate Black Forest Cake


I am chocoholics. No doubt. Black Forest Cake originates from Germany with the buttercream frosting. This recipe version comes from the Cake Bible with a little adaption to pamper my chocolate favorite. All you need to care is to make a perfect Chocolate Genoise. Be careful when you assemble this cake. Its genoise is pretty light so that you need to rest it until it’s cool down totally before frosting.


Ingredients (for a 7 inch round cake pan)

Chocolate Genoise

– 70% dark chocolate: 5 ounces ( 151 g)

– Boiling water: 2/3 cup (156ml)

– 5 eggs

– 2/3 cup sugar

– 3/4 cup cake flour (sifted).

– 1/4 cup almond meal. If you don’t have almond meal, you can substitute by 1/4 cup cake flour

Syrup for Chocolate Genoise 

– 1/2 cup cherry juice from pitted cheeries

– 1/4 cup sugar

– 3 tbsp brandy or cherry liqueur or your favorite choice

Cake filling

– 1 cup pitted sour cherries

– 2 tsp gelatin powder

– 3 tbsp water

– 2 cup heavy whipped cream

– 3 tbsp sugar

– 1 tsp vanilla extract

– Shaved chocolate for decorating


Chocolate genoise

– Beat the sugar with eggs until yellow pale and fluffy (really really fluffy that you can use this beaten egg to write and it slowly disappear back into the bowl)

– Add boiling water into the chopped chocolate and stir until it’s melt down totally. Let cool the chocolate until it reach temperature or a little warm

– Add the chocolate into 1 cup of beaten egg and mix until they incorporate. Add this chocolate mixture back into the remaining beaten egg and slowly fold the two mixture until they incorporate.

– Sift the cake flour 1/2 cup a time and fold into the egg mixture. Pour the mixture into the 7 inch round pan.

– Bake at 350 F for 30 -40 minutes until the cake is totally set.

– Let it cool down. Make the syrup by microwave the cherry juice for 1 minutes and add the sugar. Stir until the sugar dissolves and add the liqueur.

– When the cake is cool down, slice it into two layers

– Right before assembling the cake, brush the syrup over the cake generously.


– Add gelatin into 3 tbsp water and let it sit for 5 minutes. Microwave for 30 seconds to make the gelatin totally dissolved. Let it cool down to temperature

– Pour half a cup of heavy cream to gelatin liquid and stir to mix well. Add the remaining heavy cream into the gelatin mixture and beat with sugar and vanilla extract until the heavy cream form the soaf peak. Don’t overbeat it or the heavy cream will be dry and could be separated into buttermilk and butter.

– Add half of beaten heavy cream onto 1 syrup soaked cake layer. Add all the cherries except 12 cherries to decorate later. Push the cherries to the cream firmly.

– Put another cake layer onto the cream. Add the remaining cream, except half a cup to pipe the flower cream for decking.

– Pipe 12 cream flowers and place 12 cherries on those.

– Shave the chocolate on the surface. Let the cake cool for at least 2 hours before serving