Monday, 8 September 2014

GBBO 2014 Challenge - Week 4 - Tiramisu Cake

I always worry about new visitors to the site during the Great British Bake Off Challenge. Honestly, the recipes on the site are usually pretty straightforward, but for a few weeks a year I've been set a challenge… To recreate the technical challenges from the bake off, without using milk, egg, wheat or soya! And the contestants think they have a challenge!

Bear with me though, this one wasn't as tough as it seemed and was well worth the effort. I've already thought how to improve it for next time, I probably should have looked at Mary's recipe first, then I may not have forgotten the layers of chocolate/cocoa too!

I thought long and hard about which sponge recipe to use, then rather than using a tried and tested one, used the Victoria Sponge Recipe from the wonderful Ms Cupcake for the first time. Perfect! - although, I probably should have used a slightly larger quantity to get all four layers this cake should have had (I used 1/3, should have used 1/2 quantity)… I'm still not sure if it wasn't enough 'mascarpone' filling, or if I just ate too much while it was cooling… Will definitely make more of that next time too!

This was enough to make 3 layers of an 18x18cm cake. 

Sponge Layers

140g Self Raising or Gluten Free Self Raising Flour
80g Caster Sugar
2/3tsp Baking Powder
140mls Milk Substitute (plus 1-2tbsp if using GF flour)
50mls Vegetable Oil
1tsp Vanilla Paste (or extract)

Put the dry ingredients in a bowl and mix well.

Add the milk substitute, oil and vanilla and mix to a smooth paste with a wooden spoon or hand whisk.

Pour into a greased lined tin and bake for 25-30mins or until firm to the touch and just coming away from the sides of the tin.

Leave to cool for 5-10mins in the tin, then turn out onto a cooling rack to cool completely.

Carefully slice horizontally into 3 layers.

Mascarpone Cream

200mls Milk Substitute
2tbsp Cornflour
1tsp Vanilla Paste (or extract)
1tsp Caster Sugar
100mls Dairy and Soya Free Cream (e.g. rice/oat/almond)
2 Leaves Gelatine (soaked in cold water for 10 mins)
1/2 - 1 tbsp Marsala Wine (or coffee or almond liquor) - optional

Mix sugar, cornflour and vanilla to a paste with a little of the milk substitute.

Add the rest of the milk substitute and microwave (or cook in pan), stirring every minute until boiled and very thick.

Stir on the Marsala  - If you're worried about adding alcohol if children going to eat it, add it before it's thickened, to allow the alcohol to boil off.

Add the soaked gelatine sheets and stir until dissolved.

Whisk occasionally as it cools to keep it smooth.

When warm, but not hot, whisk in the dairy free cream. Set aside to cool completely.


2tbsp Grated Dairy and Soya Free Chocolate (or Plamil Dark Chocolate flakes/Mortimer's Chocolate Powder)
1-2tbsp Cocoa
100mls Strong Coffee/Decaf Coffee 

Line the tin with cling film. put one layer of the sponge back in.

Brush with the coffee mixture to soak through.

Top with 1/3 of the custard mixture and spread out evenly.
Sprinkle over cocoa powder or grated chocolate and continue to layer up.
Leave in fridge for a couple of hours to set.

Mini Monster has requested this for his birthday cake this year, guess that means it was good!

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