tiramisu cake
Ingredients
- Eggs 4
- Fine sugar 100g
- Low gluten flour 125g
- Butter 50g
- Vanilla extract 1 small spoon
- Stuffing:
- Espresso 100ml
- Amaretto 80ml
- Maska Peng cheese 500g
- Fresh cream 500ml
- sugar powder 35g
- Cocoa powder 20g
Steps
1. Use a kitchen machine to beat the eggs until they become foamy
2. Add fine sugar in three batches and continue beating until texture appears on the surface
3. Change to low speed and continue beating until the egg liquid is fine, add vanilla extract
4. Preheat the oven to 180 degrees, sift in the low-gluten flour in three batches, and mix evenly
5. Melt the butter into a bowl, pour in the batter and mix well
6. Pour in the remaining batter and mix evenly
7. Grease the mold with butter, line the bottom with baking paper, pour the batter into the mold, shake it twice, and bake in the oven for half an hour
8. Shake it twice after taking it out of the oven, then turn it upside down on a rack to cool
9. Brew the coffee, pour in the amaretto, mix, and let cool for later use
10. Beat the room temperature softened mascarpone cheese and powdered sugar with a kitchen machine at medium speed until smooth
11. Pour in the fresh cream and continue to whip at medium speed until obvious lines appear
12. Divide the cheese cream into two parts, add cocoa powder to one part and mix well
13. Unmold the cake and divide it into 4 pieces
14. Take a piece of cake, brush it with coffee amaretto, and spread half of the cocoa cheese cream
15. Cover with a piece of cake, brush with coffee amaretto, and spread half of the original cheese cream
16. Cover the remaining cake in sequence, brush with coffee wine, and spread with cocoa flavor and original cheese cream
17. Spread the last layer of cream only on the surface, and put the remaining cheese cream into a piping bag with a round piping nozzle
18. Pour cream on the surface of the cake to decorate, and place it in the refrigerator for 3-4 hours
19. Sift in cocoa powder and powdered sugar before serving
