Tiramisu

Cake embryo	Butter (unsalted) 100g
White sugar 140g	Honey 120g
Eggs 2	Aluminum-free baking powder 6g
Low gluten flour 300g	Stuffing
Cream cheese 250g	Light cream 120g
Coffee Liqueur 6g	Rum 14g
Espresso 15g	Powdered sugar 30g
Decoration	Walnuts, hazelnuts (roasted) 80g

How to make tiramisu

Step 1

Melt honey, sugar and butter in water

Step 2

Fully melted butter, sugar, honey

Step 3

Add baking powder and mix well

Step 4

Add two eggs and continue to mix

Step 5

Sift in low flour

Step 6

The well-mixed batter is so thin it needs to be refrigerated! ! freezing! ! (Must be frozen, not refrigerated) Wait for more than half an hour before operating.

Step 7

Take a little dry flour from the frozen dough and knead it evenly.

Step 8

Divide into 10 small doses, each about 77 grams.

Step 9

Take a small dough (the rest is still frozen, handle one by one), roll it out evenly with a rolling pin, try to make it as thin as possible, use a 7-inch loose-bottom cake mold, outline a circle, and poke holes with a fork. Do not take out the excess, put it into a preheated 200 degree oven and take it out for about 5 minutes.

Step 10

Take out the baked cake embryo and place it on a drying rack to cool

Step 11

Bake each piece of cake one by one and cut off the excess corners according to the size of the mold.

Step 12

Crush the cake scraps and roasted walnuts with a food processor or rolling pin

Step 13

Crushed walnuts and cake crumbs for layering and decoration

Step 14

After the cream cheese is softened, beat it smoothly. Beat the light cream and powdered sugar until it reaches 6 minutes. Add coffee liquor, rum, and brewed espresso, continue to beat, and finally stir well with the cream cheese.

Step 15

Stir the filling evenly

Step 16

A layer of cake, a layer of cream cheese filling, a layer of walnut cake crumble, the layers add up.

Step 17

Finally, spread the filling around the cake, sprinkle with chopped walnuts, and refrigerate overnight.Then cut and enjoy. Tiramisu cooking tips