Tiramisu (cake version)
Ingredients
- Low gluten flour 40g
- Cocoa powder 15g
- Eggs 3
- Milk 40g
- Corn oil 40g
- Fine sugar 40g
- Egg yolk 3 pieces
- Gelatin tablets 2 tablets
- Sugar 60g
- Coffee wine Appropriate amount
- Whip cream 250g
- Mascarpone 250g
Steps
1. Separate the egg whites and egg yolks and place them in two clean basins without water or oil.
2. Add milk and corn oil to the egg yolk, stir evenly,
3. Sift in the cocoa powder, here we use black cocoa powder, so the color is dark,
4. Then sift in the low-gluten flour, make a "Z" sign and mix well,
5. Add fine sugar to the egg whites in three batches and beat until stiff peaks form.
6. First add 1/3 of the egg whites to the egg yolks, stir evenly, then pour the egg yolk paste into the remaining egg whites, stirMix evenly,
7. Pour the mixed cake batter into a non-stick baking pan. My baking pan is a 28*28 non-stick baking pan. No need to put grease paper. If it is not a non-stick baking pan, Put oil paper underneath and shake it a few times to get out big bubbles.
8. Preheat the oven to 175 degrees, with upper and lower heat, and bake the middle layer for 20 minutes. The specific time and temperature should be adjusted according to your own oven.
9. Take it out and let it cool, then use a square mousse mold to press it out to the required size. My square mousse ring is 8 inches, so there is a piece of cake that needs to be spliced.
10. Soak the gelatine tablets in cold water until soft and set aside,
11. Add sugar to 3 egg yolks, boil water in a pot, stir the egg yolk paste over water until white and lines appear,
12. Add the soaked gelatin sheets and continue stirring,
13. Whip the light cream until it becomes fluffyAs long as the texture is visible and can flow,
14. Soften the mascarpone at room temperature and beat until smooth,
15. Pour the mixed egg yolk paste into the mascarpone and stir evenly,
16. Pour the mixed mascarpone paste into the light cream and stir evenly.
17. Wrap the square mousse mold with tin foil, put in a piece of cake, and brush it with coffee wine. The more you brush it, the stronger the flavor of the coffee wine will be. You can add more if you like. Brush, you can omit it if you don’t like it, pour about half of the light cream paste,
18. Place another cake slice and do the same.
19. Finally, pour all the light cream paste, shake it a few times to make the surface smooth, put it in the refrigerator until it solidifies, leave it here overnight, take out the formed tiramisu, and use Blow the hair dryer around for 1-2 minutes and you can release the mold. If the weather is hot, you can also take it out and leave it for a while. Cover it with your hands and you can release the mold smoothly. Sprinkle cocoa powder on the surface and it's ready. Eat it.
Tips
- This time the tiramisu uses cake as the base, which is softer and more delicate than finger cakes.
- Don't beat the whipped cream too hard, otherwise the cheese paste will have poor fluidity, and the resulting cake will not be delicate and beautiful enough, and large holes will appear.
