This week's Tuesdays with Dorie recipe was selected by Megan of My Baking Adventures. This tiramisu cake is made with a yellow cake batter instead of ladyfingers, and syrup is poured over the cake rather than letting it outright soak.
A few weeks ago, you might remember, my oven broke down, so I had to cook everything on the broiler setting. Not long after that, two of the four coils on the top of the oven burned out, so that had to be fixed. Then around two weeks ago, there was a leak behind our wall, so the oven was pulled into the middle of the kitchen and I had to do all my mixing and whatnot in the living room. Last night, our cable/internet went out. I swear, it's a conspiracy. The cable/internet provider said it was going to be out for 3-4 days at least, so I'm having to type up this while at work. After a heavy sigh, I started baking this cake, and while making the batter, cracked my very first double-yolked egg! Hopefully, since that's a sign of good luck, fortune will begin to turn my way in the baking world.
I ended up making this cake twice. I got response that the first cake ended up tasting a bit dry for a tiramisu, so for the second batch I more than doubled the amount of syrup, adding an extra little helping of amaretto. To my disappointment, my first bite into it showed it was still dry. I'm used to having a very wet tiramisu, so maybe it's just a matter of opinion, but next time I'd probably soak the layers much more thoroughly than Dorie indicates. Overall though, the dessert is very tasty, and the frosting is exceptionally good (made with an extra couple doses of amaretto).
Recipe: Baking: From My Home to Yours, by Dorie Greenspan, pp. 266-268