Ingredients:
For the dough:
- 250 g soft butter
- 200 g sugar
- 4 eggs (size M)
- 250 g flour
- 50 g cocoa powder
- 2 teaspoons of baking soda
- A pinch of salt
- 100 ml espresso or strong coffee
- 2 tbsp Amaretto (optional)
For the filling:
- 250g mascarpone
- 200 ml whipped cream
- 50 g icing sugar
- 2 tbsp Amaretto (optional)
- A pinch of ground vanilla
For decoration:
- Cocoa powder for dusting
- Chocolate shavings or chopped chocolate
Directions:
- Preheat the oven to 180°C top and bottom heat. Grease a Bundt cake tin well and dust with a little flour.
- For the dough: Mix the soft butter and sugar in a large bowl until creamy and fluffy.
- Add the eggs one at a time and stir well until they are completely incorporated into the mixture.
- Mix the flour with the cocoa powder, baking powder and a pinch of salt. Add the flour mixture alternately with the espresso and the optional amaretto to the butter-sugar-egg mixture and stir carefully until a smooth dough is formed.
- Pour the dough evenly into the prepared bundt cake pan and smooth it out.
- Bake the Bundt cake in the preheated oven for about 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Take the baked Bundt cake out of the oven and let it cool slightly in the tin before carefully turning it out of the tin. Allow it to cool completely.
- For the filling: Place the mascarpone in a large bowl and stir until smooth.
- In a separate bowl, whip the cream until stiff. Add the icing sugar and ground vanilla and whip again briefly.
- Carefully fold the stiffly whipped cream into the mascarpone, making sure that the mixture remains nice and fluffy.
- If you like, stir the Amaretto into the mascarpone cream to give it an additional flavour.
- Cut the cooled Bundt cake horizontally into three slices of equal thickness.
- Place one of the slices on a serving plate and spread with some of the mascarpone cream.
- Place the second slice on top and spread the cream again.
- Place the third slice on top and generously cover the top of the Bundt cake with the remaining mascarpone cream.
- Dust the Tiramisu Bundt cake with cocoa powder and garnish with chocolate shavings or chopped chocolate.
- Before serving, chill the Bundt cake in the fridge for at least 1 hour so that the filling sets and the flavour can develop.
- Cut the Tiramisu Bundt cake into slices and serve. Enjoy this delicious combination of Bundt cake and Tiramisu!
This Tiramisu Bundt cake is a tempting variation of the classic Bundt cake and combines the unique taste of Tiramisu with the airy texture of a Bundt cake. Perfect for special occasions or simply as a delicious dessert for every day. Enjoy your meal!