Home » cake » Tiramisu layered cake – Tiramisu làm với bạt sponge cake

Tiramisu layered cake – Tiramisu làm với bạt sponge cake


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Tiramisu is my all time favorite cake that spares me when I don’t have too much time for making a special cake. This cake is so popular that I think most of my readers know it. This time I made Tiramisu in an irregular way by using sponge cake as the base instead of lady fingers (or savoiardi ) . Well, the taste feels slightly different from the authentic cake. The sponge cake makes the cake lighter and easier to melt in your mouth.

Ingredients ( 9 inch round cake)

Sponge cake

– 4 eggs

– 200 g sugar

– 100 g cake flour

– 1 tbsp unsalted butter, melted

Tiramisu filling

– 1  8 oz mascaporne cheese at room temperature, homemade or storebought

– 1 1/2 cup heavy cream

– 3 egg yolks

– 1/4 cup and 4 tbsp Amaretto wine

– 1/4 cup and 1 tbsp sugar

– 1 cup brewed Espresso coffee or strong coffee

Method

Sponge cake

– Beat eggs with sugar until very fluffy (around 10-15 minutes if you use hand mixer or 5 minutes if you use stand mixer)

– Sift the cake flour and fold in the beaten egg gently.

– Mix butter with half a cup of the batter then finally fold in the remaining batter.

– Bake the cake at 350 F for 25- 30 minutes. The cake is done when the toothpick inserted comes out clear.

Tiramisu

– Leave a bowl that you use to beat heavy cream in the freeze for 30 minutes before you use it to beat the heavy cream

– In a double boiler, use a whisk to beat egg yolks with 1/4 cup sugar and 1/4 cup Amaretto until the yolks are beaten and sugar dissolves. This process takes around 10 – 15 minutes

– Let the beaten yolks sit for 30 minutes to cool down to room temperature.

– Beat the heavy cream with 1 tbsp sugar until stiff peak forms. Overbeaten heavy cream won’t let the cake set.

– Beat the mascaporne cheese and mix well with beaten cream and beaten yolks.

– Slice the cake horizontally into two equal layers.

– Mix 4 tbsp Amaretto with coffee. Drizzle the coffee mixture onto the cake layers so that the cake can absorb all the coffee mixture.

– Set 1 layer at the bottom of a springform pan and add in 1/2 cheese mixture. Sift the cocoa powder on the cheese mixture.

– Repeat the previous step for the second layer.

– Let the cake sit in the refrigerator for 6 hours before serve.

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