Tiramisu Crunch Cake Recipe

Lancewood has just launched a hunt for South Africa’s No.1 cake and guys, I don’t need to tell you that we need to win this one. Not me, but YOU! I want to see one of you win the all-expenses-paid trip to New York worth R150 000! I know you can do it!



  • 160g salted butter, softened
  • 560g caster sugar
  • 480g cake flour
  • 30ml (2 tbsp) baking powder
  • 1/2 tsp fine salt
  • 480ml full cream milk, at room temperature
  • 1 tsp vanilla extract
  • 4 large eggs, at room temperature


  • 120ml hot espresso
  • 80g caster sugar
  • 30ml grappa or your favourite liqueur (optional)


  • 80g soft brown sugar
  • 60g salted butter, at room temperature
  • 160g cake flour
  • 40g The Kate Tin Cocoa Powder, sifted
  • 30ml whole coffee beans


  • 140g salted butter, room temperature
  • 1kg icing sugar, sifted
  • 230g Lancewood Medium-Fat Cream cheese, room temperature
  • 230g Lancewood Mascarpone, room temperature
  • 1 tsp vanilla extract


  1. To make the sponge, preheat the oven to 190 degrees Celsius (170 if you’re using a fan-forced oven). Grease and line 4 x 20cm cake tins with baking paper. If like me, you don’t have 4 (who does), you’ll have to reline and bake the cakes in batches (which is perfectly okay).
  2. Using an electric handheld or stand mixer (with the paddle attachment), place the butter, sugar, flour and baking powder in the bowl and mix on low speed until it resembles a sandy breadcrumb texture. Whisk together the milk, vanilla and eggs then, with the speed still on low, gradually pour the liquid into the dry ingredients. Beat the batter until smooth and light – about 2 minutes. Divide the cake batter in between your lined tins (if you’re OCD like me you can weight it so they’re all even – I used 400g in each of my tins). Bake in the preheated oven for 20-25 minutes or until golden, springy to the touch and a wooden skewer comes out clean. Allow the layers to cool completely before levelling them off by cutting off the tops with a bread knife. Allow to completely cool before use.
  3. For the cocoa crumble; combine all the ingredients in a medium bowl and spread out evenly on a lined baking tray. Bake in a 180 degrees Celsius (160 if you’re using a fan-forced) oven for 15-20 minutes. Allow to cool.
  4. To make the espresso syrup; brew the espresso and stir in the sugar until completely dissolved.
  5. For the mascarpone frosting; Using an electric handheld or stand mixer (with the paddle attachment) mix the butter and icing sugar together until it reaches a sandy texture – about 9 minutes. Then add the cream cheese (room temperature) and vanilla extract and mix carefully until smooth. Fold in the mascarpone, don’t overmix. Place the frosting into a piping bag with a plain nozzle.
  6. To assemble the Tiramisu Crunch Cake: make a collar that’s 65cm long and 21cm wide out of acetate (2 x A4 acetate sheets taped together) or double folded baking paper and insert it into the same springform cake tin you used to bake the cakes. Place the first layer of cake in the bottom of the cake tin. Brush generously with espresso syrup (don’t be afraid to really soak it as this is what will make it taste like tiramisu!), pipe a layer of frosting to cover the base and sprinkle with the cocoa crumble. Repeat this process until all the cake layers have been used. Make sure that each layer is pressed down properly. Finish the cake with a layer of frosting and the cocoa crumble. Place in the freezer for a minimum of 6 hours or until the frosting is firm. To unmold, remove the Tiramisu Crunch Cake from the cake tin, peel of the acetate and allow it to come back to room temperature before serving with a dark chocolate sauce.

Source: The Kate Tin

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