Tiramisu Cream Cake
A summery twist on an Italian classic. This cake is where traditional cream cake meets Italian dessert magic. Savoiardi biscuits are dipped in a vanilla-flavored mixture of milk and cream, then layered with whipped cream and strawberry jam for a fresh, creamy dessert that tastes like Swedish summer. The result is a light and luxurious cake, perfect for summer fika or as an elegant finish to any meal.
Details
- 30 min
- 4
- Cakes
Ingredients
- •1 dl Milk
- •1 dl Cream
- •1 tbsp Powdered sugar
- •1 tsp Vanilla powder
- •1 pkg. Savoiardi biscuits
- •4 dl Whipped cream
- •2 dl Strawberry jam
- •1 pkg. Fresh strawberries
Instructions
I used a small cake ring and made several mini cakes, but you can just as easily make one large cake by just using a bigger cake tin.
Prepare the milk mixture:
Heat the milk, cream, powdered sugar, and vanilla powder in a saucepan over medium heat for about 3–5 minutes. Let the mixture cool to room temperature.
Assemble the cake:
- Dip the ladyfingers in the cooled milk mixture and place them around the cake ring as well as on the bottom. I halved the biscuits, but you can use them whole if you prefer.
- Pipe or spread a layer of whipped cream on top.
- Add a layer of strawberry jam (optional: mix in a few finely chopped fresh strawberries for extra flavor).
- Finish with another layer of whipped cream on top of the jam and top with fresh strawberries.