Tiramisu Cake

Ingredients

• 6 Eggs
• 200 g coconut palm sugar
• 2 tsp vanilla powder
• 200 g spelt whole‑grain flour
• 10 sheets white gelatin
• 100 ml apple juice
• 60 ml strong espresso
• 5 egg yolks
• 2 tbsp lemon juice
• 400 g mascarpone
• 300 g low‑fat quark
• 300 ml whipping cream
• 30 g cocoa powder (3 tbsp)

Instructions

1. 1.

   Separate the eggs for the sponge batter. Beat the yolks with 60 g sugar and 1 tsp vanilla until fluffy. Whisk the egg whites very stiff, adding 60 g sugar as you go. Gently fold the meringue into the yolk mixture. Sift the flour over the egg mixture and fold in carefully. Line a 26 cm springform with parchment paper and pour in the batter. Bake in a preheated oven at 180 °C (160 °C fan, gas 2–3) on the middle rack for about 25–30 minutes. Remove from the oven, let cool slightly, then gently lift the sponge off the rim with a thin knife. Transfer to a cooling rack, remove parchment and allow to cool completely. Rest at least 2 hours before further use.

2. 2.

   Soak gelatin in cold water. Cut the sponge horizontally three times to create four layers. Mix 60 ml apple juice with espresso and drizzle over each layer.

3. 3.

   Whisk the yolks with the remaining coconut palm sugar and vanilla over a hot, non‑boiling water bath until pale and frothy. Combine the remaining apple juice with lemon juice and gently warm in a small pot. Squeeze out excess water from gelatin and dissolve it in the mixture. Fold this into the yolk cream. Chill the mixture, then fold in mascarpone and quark. Whip the cream stiffly. Once the mixture starts to set, fold in the whipped cream.

4. 4.

   Place the bottom sponge layer on a ringed cake plate. Spread one quarter of the mascarpone cream over it and smooth. Add the second layer, press lightly, and spread another quarter of the cream. Add the third layer and spread another quarter of the cream. Place the final layer on top and cover the entire cake with the remaining mascarpone cream. Chill for about 4–5 hours. Remove the ring, dust the Tiramisu cake with cocoa powder, and serve cold.