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  • (upbeat music)

  • - Hey guys, it's Natasha of Natashaskitchen.com.

  • I'm going to my sister's house tomorrow

  • and I want to make something sweet, something memorable,

  • cos I know if I don't bring the dessert

  • it might come from Fred Meyer. (laughs)

  • Not that my sister's aren't great bakers,

  • they just usually bake for special occasions.

  • I'm kind of the wild one.

  • I bake all the time, obviously.

  • So I'm gonna make something good,

  • but I want it to be something easier because

  • I have some other things that I want to cook for tomorrow.

  • So I have the perfect cake.

  • It's an easy Tiramisu. You guys are gonna love this,

  • so stay tuned.

  • Alright guys and gals,

  • let's get our aprons on and get cooking.

  • It's great to have all your ingredients lined up

  • so let's go over everything you'll need.

  • You'll need six eggs, one cup of sugar,

  • one cup of all-purpose flour, a teaspoon of vanilla.

  • For the syrup you'll need about a cup and a half

  • of strong coffee with a little bit of rum.

  • Then for the cream you'll need an eight ounce

  • package of cream cheese, one and a half cups

  • of heavy whipping cream, and about a half a cup of sugar.

  • Then you'll need a little bit of great cocoa powder,

  • to dust over the top to make it extra delicious.

  • Crack all of your eggs into a mixing bowl.

  • Yolks and whites together, you don't have to separate them.

  • That's the beauty of this recipe.

  • Kick up the mixer to high speed

  • and let it beat for about a minute.

  • It should be frothy when it's done.

  • (mixer whirring)

  • Now while it's on high speed,

  • slowly add in your one cup of sugar.

  • And then, continue to let it beat for another five minutes.

  • It should be thick and three times in volume when it's done.

  • While you've got your mixer going,

  • go ahead and butter your pan.

  • So I use my hands, you can use a pastry brush

  • if you don't want dirty fingers, but, it's okay

  • to get dirty a little bit in the kitchen right?

  • Alright, so line the sides.

  • You can use two separate cake pans for this,

  • but I like to use my springform mold

  • and just cut the cake layers in half.

  • I think that's a little easier but you can do it both ways.

  • Alright, once you've got that all buttered up,

  • you also want to line the bottom with some parchment paper.

  • Parchment paper works best, wax paper will stick,

  • so use parchment.

  • Set that aside.

  • Now we're gonna sift the flour.

  • So this is a really important step because you want this

  • cake to be light and airy,

  • and sifting is really a quick step.

  • See, so easy.

  • (mixer whirring)

  • Alright, you know it's done because it's tripled in volume,

  • it's nice and thick, look at that.

  • It's a good pale yellow, it's finished.

  • So what we're gonna do next is sift our flour

  • right into this batter.

  • So you're basically sifting the flour twice.

  • And you can do it in two portions.

  • So basically fold in the first portion

  • and then add in the second portion.

  • Might be a little easier to blend it that way.

  • Sometimes I'm lazy and just do it all at once,

  • and that's okay too.

  • And when you're mixing, just try and mix it enough

  • to get the flour well incorporated into the batter.

  • You're really relying on the volume of the eggs

  • to make this cake fluffy, so don't deflate it.

  • That's key in making this cake.

  • You see how thick and beautiful that is right now.

  • Alright, we can add the rest of our flour.

  • Just sift it right in.

  • And just continue mixing.

  • Make sure you get it from the bottom too,

  • just in case you have little pockets

  • of flour down there, like that.

  • This is a European cake, we call it the Biskvit,

  • you might refer to it as the biscuit cake.

  • It's a sponge cake and it's excellent

  • just to absorb those syrups that you'll use it cakes.

  • You'll see this cake all over my blog,

  • it's the base to some of my favorite cakes

  • so once you've got this down,

  • you know how to make most of the cakes on my blog.

  • And it's so easy.

  • Before I forget, oops, sometimes I do forget,

  • and that's okay. Add a teaspoon of vanilla.

  • And that just adds some really good flavor to this cake.

  • Luscious.

  • Alright, now that it's done,

  • I'm gonna transfer it into my prepared pan.

  • Even out the top of your cake,

  • and then it's ready for the oven.

  • You're gonna bake at 350 degrees for 30 minutes

  • and when it's done, a toothpick should come out clean.

  • Let the cake cool for about 10 minutes

  • once it comes out of the oven,

  • and then get it out of the springform mold,

  • I use a really thin edge spatula.

  • And put it on a wire rack to cool down.

  • And you're gonna let it cool down

  • all the way to room temperature.

  • You're not gonna frost a warm cake

  • or your frosting's gonna melt.

  • So once it's cooled down to room temperature, and it is now,

  • use a serrated knife to score the sides of the cake.

  • We're gonna cut it into two layers.

  • So you wanna score it, so that you're cutting it

  • exactly into two even pieces,

  • and just work your way around it.

  • You're not cutting all the way through just yet.

  • We're just scoring.

  • Alright, now we've made it all the way around.

  • So next, what you're gonna do, is just go a little deeper.

  • And just continue that process

  • until you've got two cake layers.

  • And then make sure also to take off

  • that parchment paper on the back.

  • It comes off real easy.

  • Ta-da. It's done. Beauty.

  • Alright, now, we're gonna work on the frosting.

  • To make a great frosting with heavy whipping cream

  • you have to make sure it's super cold.

  • So this is straight out of the fridge.

  • We're gonna kick the mixer up to high speed

  • and we're gonna mix the heavy cream,

  • it just takes about two minutes

  • to get it to nice stiff peaks.

  • You don't want to over-beat it

  • because then it'll turn into a buttery texture,

  • we don't want that.

  • (mixer whirring)

  • Alright, you can see that cream is done,

  • because it's got stiff peaks, and it's not buttery.

  • You don't want to keep beating any more than that,

  • it's perfect.

  • Alright now transfer your whipped cream

  • into a separate bowl.

  • Because you're gonna whip the cream cheese

  • with the sugar next.

  • And in that same bowl, and using the same whisk,

  • no need to wash it.

  • Think about the dish factor.

  • Add in that cream cheese and your

  • half a cup of white sugar.

  • You're gonna beat that on high speed for a couple minutes,

  • just until it's nice and creamy.

  • (mixer whirring)

  • You can see it's starting to get nice and creamy

  • and it's a great idea to scrape down the bowl

  • at least once, so that you're not getting gobs

  • of cream cheese in your frosting,

  • we want it to be a nice, smooth consistency.

  • (mixer whirring)

  • Alright, that looks perfect.

  • Now we're gonna incorporate that whipped cream

  • right back into this cream cheese

  • and just blend together until it's perfect.

  • You're just gonna blend this until you don't

  • see the streaks of cream cheese anymore.

  • You also want to make sure it's really well blended

  • if you're gonna put it through a piping bag

  • so it doesn't get stuck with that cream cheese in there.

  • Okay, frosting's done.

  • So what we're gonna do