Russian tiramisu
Ingredients
- Floor (cake body) 400g
- Fine sugar (cake body) 120g
- Butter (cake body) 100g
- Honey (cake body) 2 tablespoons
- Soda ash (cake body) 1 teaspoon
- Eggs (cake body) 2 pieces
- Butter (cheese cream) 200g
- Cream cheese (cheese cream frosting) 200g
- Condensed milk caramel sauce (cheese cream frosting) 80g
- Ripe walnut kernels (cheese cream) 100g
Steps
1. Add butter, sugar and honey in a large bowl, heat over water and stir until the sugar is completely dissolved, then add baking soda and stir evenly
2. Stop heating, add 2 eggs and stir until evenly
3. Add flour and mix thoroughly to form a dough
4. Place the dough in the refrigerator to cool for 20-30 minutes. Take out the dough and place it on a floured surface. Sprinkle more flour on the dough and divide it into 9 equal pieces.
5. Roll out nine small pieces of dough on baking paper into dough, the thinner the better, use a round mousse ring (I use a large bowl) to cut the dough into a perfect circle , don’t throw away the leftovers
6. Transfer the dough to the baking tray with the baking paper, put it in a preheated oven at 200 degrees, and bake for 3-5 minutes until golden brown
7. After taking out the oven, remove the baking paper from behind the cake, place it on a drying net to cool, and prepare all the 9-layer cakes
8. Now make the cheese cream filling: Mix softened butter at room temperature with cream cheese and beat until smooth, add condensed milk caramel sauce and continue stirring until fluffy and soft
9. Crush the leftovers and walnuts from the previous cake dough in a mixer
10. Spread cheese cream frosting between each layer of cake, and sprinkle chopped walnuts and cake crumbs on the cream frosting
11. Stack the cakes and fillings layer by layer, and finally spread buttercream on the top layer and sprinkle with cake crumbs and chopped walnuts
12. Spread some cheese cream frosting on the side, dip the cake crumbs into it with a spatula, put it in the refrigerator for 12 hours, then take it out and cut it out to enjoy
Tips
- What I made this time is my sugar-reduced and oil-reduced version. If you want to make it the same as the one you bought: add 30g more sugar to the cake. There is no cream cheese in the filling, and 400g of butter is used as the basic cream frosting
- How to make condensed milk caramel sauce: Use a can of Nestlé Eagle Mark condensed milk, remove the plastic top cover and outer packaging sticker, and put it into an electric stew pot ( Do not open the can), add boiling water until the can is submerged, and simmer over low heat for 4 to 5 hours. After cooling, it will turn into a brown caramel sauce. Or you can use condensed milk directly
