Tiramisu cake – an Italian cuisine recipe, tiramisu in a glass, of course, looks impressive, but tiramisu cake will be more interesting. The same biscuit and the same airy mascarpone cheese cream, but the appearance has been changed. This cake will forever gain its centerpiece on the festive table. You can add liqueur to the cream for a more interesting taste, or you can make the cream without adding eggs to it.
Tiramisu cake ingredients
- Instant coffee 100 ml
- Cocoa powder 5 g
- For dough
- Sugar 155 g
- Wheat flour 115 g
- Eggs 4 pcs
- For cream
- Mascarpone cheese 800 g
- Sugar 200 g
- Egg yolk 4 pcs
- Water 80 ml
Tiramisu cake recipe
To cook an Italian cuisine recipe Tiramisu cake, you must first cook the cake layers. All products must be placed in advance from the refrigerator, that is, at room temperature. Separate the egg yolks from the whites. Beat the egg whites with half the sugar until crisp.
Gently mix egg yolks with egg whites and, gradually adding the sifted flour, knead the dough with a spatula. You need to work carefully by pulling the spatula from bottom to top, trying to prevent egg whites from settling.
Line a 22 cm baking dish with parchment paper. Transfer half of the dough into a pastry bag and in a spiral, from the center to the edges, spread the dough along the bottom of the mold, so the dough will lie in an even layer. Sprinkle the dough with sugar (20 g) on top, put the mold in an oven preheated to 180°C (355°F) and bake for 15 minutes. Prepare the second cake in the same way. If possible, you can cook two cakes at once.
Prepare coffee and set aside to cool. Now the cream. Mix sugar with water and put on fire, when sugar dissolves, bring syrup to 121°C (250°F). At this time, pour the yolks into a food processor and beat at high speed. When the syrup reaches 121°C (250°F), pour it into the yolks in a thin stream, while the food processor should continue to beat at high speed. Gently mix the white stable mass with slightly whipped Mascarpone cheese, the mass should remain airy. The cream is ready, you can put it in a pastry bag and place it in the refrigerator until you need it.
Now you can collect the cake. Put the cake top down on a dish and brush it with pre-prepared and cooled coffee using a brush. The coffee should saturate the crust well. On top, just as the dough was laid out in a mold, lay out the cheese cream, that is, from the center to the edge in a spiral. Grease the top cake with chilled coffee and cover the cake with it. Put the cream on top of the cake in whatever pattern you want, you want stars, bumps or droplets.
By and large, it remains to sprinkle the cake with cocoa and that's it, it's ready. But if you want to make it even more interesting, then you should put the cake in the refrigerator and start preparing a new portion of the dough. Cook the same dough as for the cakes, but put it no longer in a round, but in a square or rectangular shape. Everything is the same, the only difference is in the shape of the cake.
When the rectangular cakes are ready, cut them into strips approximately 1.5 cm wide. Measure the height of the strips against the prepared cake so that everything looks harmonious. Grease the sides of the cake with the remaining cream, not much is needed. Also moisten the dough strips in coffee and set in the form of sides, making out the cake.
Sprinkle the prepared cake with cocoa on top. Top with Tiramisu cake can be decorated with dark chocolate chips. After cooking, the cake should sit in the refrigerator for at least 2 hours to soak well. You can store such a cake in the refrigerator for 2-3 days. It can also be prepared in advance and frozen; the cake can be stored in the freezer for 1-2 weeks.