RSS Feed

Tiramisu Cake

Posted on
IMG_3107

My son’s birthday today, 13 July .. and he requested for a Tiramisu Birthday Cake so I baked him this cake and decided, at last minute, to surprise him with 2 hand-crafted ‘Despicable Me’ minions :-p

IMG_3032

Beat egg yolks with half the sugar until thick and creamy

IMG_3033

Whisk egg whites until it forms soft peaks then trickle in the remainder of the sugar and continue whisking until it forms stiff peaks as seen in this picture

IMG_3034

Carefully fold in the whisked egg whites into the egg yolk mixture

IMG_3036

Sift the flour & cornflour into the mixture and fold in

IMG_3038

Pour mixture into prepared cake pan and bake in the preheated oven for 25 – 30 minutes

IMG_0572

Leave sponge cake to cool for 2 hours

IMG_3057

Split sponge base horizontally 2 or 3 times into 3 or 4 layers

IMG_3069

Soak gelatine leaves in cold water

IMG_3059

You will need rum & Amaretto

IMG_3071

Mix the amaretto with the espresso coffee and sprinkle allover the sponge layers equally

IMG_3070

Beat together egg yolks, confectioner’s sugar and seeds from vanilla pods until pale and foamy in a bowl over a saucepan of simmering water

IMG_3075

Gently heat rum & lemon juice together … squeeze out the soaked gelatine and add into the warm rum mixture and stir until dissolve …

IMG_3079

The cheese cream 🙂

IMG_3082

The layering process … put a layer of sponge base inside a cake ring then spread smoothly with a quarter or a third of the cheese cream and continue this layering process, with final sponge layer on top

IMG_3088

Coat the cake with the remaining of the cheese cream and chill in the refrigerator for 4 – 5 hours

IMG_3089

Dust the cake thickly with sifted cocoa powder

IMG_3105

Decorate cake as desired …

IMG_3111

Slice cake and serve cold

RECIPE

Ingredients:

10 leaves gelatine

60 ml  Amaretto

4 Tbsp strong espresson coffee

3 Tbsp rum

2 Tbsp lemon juice

5 egg yolks

100g confectioners’ (icing) sugar

1 vanilla bean pod

700g mascarpone cheese

200ml whipping cream

2 tsp vanilla extract

cocoa powder, for dusting

for the sponge base:

6 eggs

180g sugar

1 tsp vanilla extract

120g all-purpose (plain) flour

80g cornflour

Methods:

  • Preheat oven to 180ºC … grease the base of a 9″ spring-form cake tin
  • To make the sponge : separte the eggs and beat the yolks with half of the sugar and the vanilla extrct until thick and creamy … whisk the egg whites until they form soft peaks then trickle in the remaining sugar and continue whisking until they form stiff peaks … carefully fold the whisked egg whites into the egg yolk mixture
  • Sift the flour and cornflour into the mixture and fold in … pour the batter soothly into the prepared tin … bake in the preheated oven for 25-30 minutes or until a skewer inserted in the middle comes out clean
  • Leave sponge cake to cool slightly, then carefully run a thin-bladed knife around the edge of the tin to loosen the cake … turn cake out onto a cake rack and leave to rest for at least 2 hours 
  • Soak the gelatine in cold water … split the sponge base horizontally 2 or 3 times into 3 or 4 layers … mix the amaretto with the espresso coffee and sprinkle over the sponge layers 
  • Put the egg yolks, confectioners’ sugar and the seeds scraped out of the vanilla bean pod in a bowl standing over a saucepan of simmering water and beat together until pale and foamy 
  • Gently heat the rum and lemon juice together, squeeze out the soaked gelatine and add to the warm rum mixture and stir until dissolved and then stir into the egg mixture … beat over cold water until cold and then stir in the mascarpone cheese
  • Whisk the cream and vanilla extract together until stiff and fold into the cheese mixture
  • Put 1 sponge base in a cake ring and spread smoothly with a third or a quarter of the mascarpone cream … put the 2nd layer sponge base on top, press lightly and spread with a quarter of mascarpone cream … continue this layering process and finish with layer of sponge o top … coat the cake with the remaining cream … chill in refrigerator for 4 – 5 hours
  • Dust thickly with sifted cocoa powder and decorate as desired and cut into slices and serve cold

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

%d bloggers like this: