Tiramisu cake

Do you love tiramisu?

You will have fun with this sweet. Tiramisu cake very easy with taste and texture that will drive you crazy!

For the sponge cake
150 g butter (soft at room temperature)
200 grams of sugar
4 large eggs (in room temperature)
2 vanillas (or 1 kg liquid vanilla)
1 kg instant coffee (powder)
3 tbsp brandy
125 grams of sour milk
2 pinches of baking soda
250 g puffed flour


For the coffee syrup
1 cup espresso coffee full (drink)
2 tbsp sugar
4 tbsp coffee liqueur (or amaretto or brandy)


For tiramisu cream without eggs
350 grams of mascarpone cheese (in room temperature)
5 tbsp powdered sugar
1 vanilla
2 tablespoons coffee liqueur (or amaretto or brandy)
250 g cold cream (whipped into a thick form)
For garnish
100 grams of chocolate in crumbs
a little unsweetened cocoa

You will have fun with this sweet. Tiramisu cake very easy with taste and texture that will drive you crazy!

Implementation
For the fluffy tiramisu cake, we first make the airy sponge cake. See here all the secrets of success for a perfect sponge cake.

Sift the flour. Butter two 22 cm molds and spread non-stick baking paper. Preheat the oven to 160 degrees C in air. We will cook on the middle grill.

In a bowl, with a hand mixer on medium speed, beat the soft butter until fluffy for 1 minute. Add the sugar and continue beating with the mixer for 2-3 minutes until the sugar melts and the mixture hangs.

Add the eggs one by one, each time drinking the mixture before adding the next egg. Add the vanilla.

Dissolve the instant coffee in the brandy and add them to the mixture. Dissolve the soda in the sour milk a few minutes before adding it to the mixture.

Reduce the speed of the mixer and alternately add the flour and sour milk. We always start with flour and end with flour, in 3 consecutive doses with flour-sour milk.

Divide the mixture in the two pans. Bake on the middle grill for about 25 minutes. Do not open or close the oven while baking.

When the sponge cakes are cooked, they will swell and brown slightly and come off the sides of the pan. We always check if a sponge cake was baked, at the end of the baking, by inserting the blade of a knife. If the blade comes out clean, it is ready.

Let stand for 10 minutes and remove from the mold to cool completely.

For the coffee syrup
Dissolve the sugar and liqueur in the hot coffee, stir and leave to cool.

For tiramisu cream without eggs
In a bowl, put the soft cheese, icing, vanilla and liqueur (if you want sweet tiramisu, put a little sugar and gradually add another, if you want sweeter cream).

With a whisk, or hand mixer on low speed, stir to fluff. Add the thick whipped cream and with a spatula, fold the mixture to homogenize.

Alternatively, bake the cake in an elongated 22 × 32 pan. After it cools, I cut it lengthwise in the middle and I cut each new piece horizontally in the middle. So that I have 4 long and narrow sponge cakes.

I set it up like an elongated cake, following the instructions above. You can increase the amount of tiramisu cream for a more impressive and rich dessert.

If you can leave it in the fridge for several hours before serving, even overnight, the tiramisu cake will become even more magical.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s