Toffee Tiramisu Cake

Toffee Tiramisu Cake

Tiramisu means Pick me up so let's see if that works for you too.
It is an overnighter to put in the fridge, so make sure you have enough room in there.
It should yield 12-14 servings

Shopping List:

For the cake:

225 gr butter
225 gr light brown soft sugar
225 self-raising flour
2 teaspoons baking powder (backing)
1/2 cup strong coffee, room temperature
4 egg whites
2 cadbury caramel bars chopped up

Icing:

115 gr. cream cheese (or Mascarpone)
135 gr fine white sugar
110 gr chocolate syrup
450 gr double (whipping) cream
1 teaspoon coffee essence or 1/3 cup very strong coffee
1 chocolate bar to choice chopped

Preheat your oven to 180C. Grease or Spray and line 3,  20 cm round  cake tins, either sandwich or springform tins.

In your large bowl, combine the ingredients starting from the top. Beat gently but firmly until well combined. Gently fold in the chopped caramel bars.

Divide the mixture evenly between the prepared  3 tins.  Bake in your preheated oven for about 25-30 minutes until golden and your cake tester comes out clean. Cool for 10 minutes in the tin and then gently turn out onto your wire rack(s). Cool completely or as cool as possible.

For the icing: get your large bowl again and beat the cream cheese and sugar until smooth. Add the chocolate syrup, vanilla and coffee essence or 1/3 cup of very strong coffee. Add the whipping cream. Beat all this on high speed until well combined and light and fluffy for about 5 minutes.

Sandwich the cooled cakes together with the frosting mixture.  Make swirls on the top and scatter a broken up bar of a chocolate bar of your choice. Put in the fridge for an overnight.




                                                                  "Enjoy"