The Tiramisu Cake

Description

Tiramisu is a favorite dessert of the entire planet. And how many different variants of its implementation! Allow me, dear fans of tiramisu, to present to you my festive version of this dessert!

Ingredients

Cream

300 g
White chocolate

100 g
Vanilla

1 piece
Mascarpone

1000 g
Coffee natural

200 g
Sugar

425 g
Chicken egg

250 g
Starch

50 g
Flour

150 g
Dessert wine

100 g
Cookies

2 pack
Cocoa powder

70 g

Cooking

This recipe I have cherished for a long time, and finally it found its embodiment. First, I wanted to make souffle tiramisu hints of vanilla and white chocolate, and secondly, to do a dramatic presentation (coming in our family big anniversaries - practicing). So souffle for my cake consists of three wonderful creams: vanilla ganache in a white chocolate, egg Sabayon and, of course, a lovely mascarpone. First make the ganache. In a saucepan pour 300 grams of whipping cream with the vanilla pod cut lengthways're scraping the seeds into the cream, the pod is thrown there, the white chocolate also goes into this pot.

Heat the ganache while stirring to a boil, but not boil. Cover with a lid, let cool and put into the fridge overnight to absorb the flavors of vanilla and chocolate and to buy a thick consistency. Before using the ganache in a soufflé'll get out of it vanilla.

Now accepted for the biscuit. It can also be done in advance. Cake I did the recipe Luke Montersino. To do this, mix 250 g eggs 175 g sugar and heat in a water bath to 42 ° C. the Sugar should melt.

Remove egg mixture from heat and whip at high speed for 15 minutes. Sift several times 150 g of flour and 50 g of starch (together). Add in the beaten eggs and gently, movements from the edge to the center, stir.

Spread the dough on with baking sheet and bake in preheated oven at 180*C until done (it took me 15 minutes).

Cool cake and cut out circles the size of our base.

The remains of the cake I froze, will make of them then "potato".

Syrup for impregnation of cakes I made from 200 grams of boiled coffee (medium strength) and 50 g of sugar. Divided into 2 parts: one for biscuits, one for Savoiardi.

For feeding the cake I decided to use a tiered dessert plate. I thought it will look very festive and original! I dismantled it and prepared to assemble the cake.

I also used the sides of the split forms for cakes. However, a middle ground I have not found, so I had to dream from the material at hand.

For the souffles, we need Sabayon. He is part of the classic recipe of tiramisu, and I see no reason to not add. Whisk 4 eggs with 200 g sugar and 100 g Marsala (her absence had to be replaced by 50 grams of cognac).

Put in a water bath and cook until thick, stirring constantly. Cooled.

In sponge circles cut in the middle of the hole for the stands.

Put the biscuits on our plates, put a split form and impregnated with syrup.

Now make a souffle. First, whisk for a few minutes Sabayon,

Add the ganache and whisk 2 more minutes.

And finally, mascarpone...

Continue whisking for 2-3 minutes until thick.

Fillable forms souffle and put in the freezer for 30-60 minutes.

While the cake freezes, make the frosting. On a water bath melt 200 g dark chocolate 150 g butter.

Thoroughly stir the glaze,

And cover cakes. Tip: to glaze evenly, rotate the shape with the cake as if you fried thin pancakes in a frying pan.

Using a strainer sprinkle the cakes with cocoa powder. Cocoa from the counter and plates I then brushed the usual brush.

Remove the split form and collect our tiered cake. Now work on the bugs: 1) the Frosting. In the fridge it hardens very much, so the cake difficult to slice neatly. Every time you have to warm the knife. Conclusion: the butter should be replaced by heavy cream, then icing will remain soft. 2) I wanted to collect the cake sticks Savoiardi. But they were too long, had them sawed. Conclusion: the need to make the cake above, maybe make several layers of cake and soufflé, however, is not for multi-storey cake, and the usual. 3) Sticks savoyardy perfectly glued to the cake without syrup, so the syrup had to be put on the impregnation of cakes, it would not hurt.

Comments and reviews

Leave a comment or a recipe review