Tiramisu wedding cake with mixed berries pt 1

1 servings

Ingredients

Quantity Ingredient
7½ cup Unbleached all purpose flour
3 tablespoons Baking powder
2 teaspoons Salt
2¾ cup Unsalted butter; room temperature (5
; 1/2 sticks)
5⅔ cup Sugar
2½ tablespoon Vanilla extract
2 teaspoons Almond extract
3¾ cup Whole milk; (do not use low-fat
; or nonfat)
18 larges Egg whites; (about 2 1/3 cups),
; room temperature
2 cups Kahlua or other coffee liqueur
1½ cup Water
½ cup Plus 1 tablespoon instant espresso powder
; or coffee powder
14 packs Cream cheese; room temperature
; (8-ounce)
7 cups Powdered sugar
2⅓ cup Chilled whipping cream
7 tablespoons Sweet Marsala
3½ tablespoon Vanilla extract
12 ounces Semisweet chocolate; chopped
1 Cardboard cake round; (6-inch-diameter)
1 Cardboard cake round; (9-inch-diameter)
1 Cardboard cake round; (12-inch-diameter)
1 Revolving cake stand; (optional)
; (11-inch-diameter)
9 Wood dowels; (12-inch-long,
; 1/4-inch-diameter)
4½ cup Assorted berries; (such as
; raspberries,
; blueberries,
; blackberries and
; strawberries)
Fresh mint sprigs
12 cups Mixed berries; (such as
; raspberries,
; blueberries,
; blackberries and
; hulled, quartered
; strawberries)
6 tablespoons Sugar

Directions

CAKE LAYERS

SOAKING SYRUP

FROSTING

ASSEMBLY

SERVING

Cake Layers:

Position racks in top and bottom thirds of oven and preheat to 350F. Butter one 12-inch-diameter cake pan with 3-inch-high sides, one 9-inch-diameter cake pan with 3-inch-high sides and one 6-inch-diameter cake pan with 3-inch-high sides.* Line bottoms with parchment. Sift flour, baking powder and salt into medium bowl. Using handheld electric mixer, beat butter in 12-quart bowl on medium-high speed until light. Gradually add sugar and beat until well blended. Beat in extracts. On medium-low speed, beat in dry ingredients alternately with milk in 3 additions each, beating just until combined (batter will be thick).

Using electric mixer fitted with clean dry beaters, beat whites in another large bowl until stiff but not dry. Fold ⅓ of whites into batter to lighten. Fold in remaining whites. Spoon batter into prepared pans so that depth of batter is the same in each pan; smooth tops. Bake until tops are deep golden brown and tester inserted into center comes out clean, about 55 minutes for 6-inch cake, about 1 hour 5 minutes for 9-inch cake and about 1 hour 20 minutes for 12-inch cake. Cool cakes in pans on racks 20 minutes.

Run knife around pan sides to loosen cakes. Turn out cakes onto racks and peel off parchment. Cool cakes completely.

Soaking Syrup:

Mix all ingredients in heavy large saucepan. Boil over medium-high heat until mixture is reduced to 2⅔ cups, stirring occasionally, about 10 minutes. Cool syrup completely. Frosting:

Using electric mixer, beat cream cheese in large bowl until light.

Gradually add sugar and beat until fluffy. Add cream, Marsala and vanilla and beat until well blended. Cover and let stand at room temperature up to 1 hour.

continued in part 2

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