tiramisu
By TadKovacek
The first time I used cake tiramisu, I used to make it with finger biscuits. Its practical cake is more convenient and delicious to make. In the past, I didn't put geldine powder on the edges of my finger biscuits. This time, I considered putting a little geldine powder without wrapping the edges, so as to prevent the cake from collapsing because it was too soft. Because the amount was small, the taste was still the same as the soft version.
Recipe Recommendations
- eggs of 4
- low-gluten flour 1/2 cup
- sugar 1/4 cup 2 tablespoons
- corn oil 1/4 cup
- milk 1/4 cup
- cocoa powder 2 tablespoons
- vinegar few drops
- Muscarpine cheese 227 grams
- whipped cream 300ML
- espresso 1/4 cup
- egg yolk of 4
- gelatin powder 半小包约，3 grams
- powdered sugar appropriate amount
- fruit appropriate amount
- chocolate appropriate amount
- coffee wine
- sugar-free cocoa powder appropriate amount
- milk fragrance
- baking
- a day
- ordinary
Steps for tiramisu
1
Sift through low-gluten flour and cocoa powder.
2
Add 4 egg yolks in 1/4 cup corn oil, 1/4 cup milk and 2 tablespoons of sugar until the sugar is melted and the oil and water are mixed.
3
Pour in the powder in portions and mix until there are no particles.
4
Put egg whites in a clean water-free container, add 1/4 cup sugar and vinegar and beat until stiff and frothy.
5
Take 1/3 of the egg white and mix well with the egg yolk paste.
6
Then pour in the 2/3 protein paste.
7
Stir well.
8
Pour it into an 8-inch mold and shake it hard a few times to create large bubbles.
9
Place in a preheated 350F/180C oven and bake for 40 minutes. (The temperature of each oven varies, and the time and temperature are adjusted according to your own oven.)
10
After the cake is baked, immediately take out the upside down and let it cool.
11
After the cake is allowed to cool, cut the cake into small circles and use a bread blade to make it into 2 slices.
12
Take 3 tablespoons of coffee wine and mix with 1/4 cup coffee.
13
Dip a brush with coffee liquor and brush it on the cake slices at the bottom of the mold.
14
Soak geldine powder in 50ml of milk and dissolve in hot water.
15
Whisk egg yolks with 1/4 cup sugar in heat-insulating water until sugar melts.
16
Add 2 tablespoons of coffee wine and Muscarpine cheese to the egg yolk and beat until smooth (beat for 1-2 minutes).
17
Pour the melted gelatine liquid into the cheese egg yolk paste and mix well.
18
Pour the whipped cream into a clean container, add 3 tablespoons of sugar and beat until stiff.
19
Mix the whipped cream and egg yolk cheese paste with a rubber knifeStir well.
20
Pour half of the egg and milk mixture into the mold where the cake slices are placed, smooth, and brush the other cake slice with coffee solution on both sides.
21
Place the cake slices on the cream paste.
22
Pour in the other half of the egg and milk mixture, smooth, wrap with plastic wrap, and refrigerate for more than 6 hours. (I left it all night.)
23
Use a hair dryer to blow along the cake mold for about 60 seconds to easily remove the mold, then sprinkle with cocoa powder and powdered sugar, and decorate with chocolate chips and fruit. (I wrapped the mold with plastic wrap to make it easier to release.)
24
May the lovers in the world be sweet and always love each other in the new year.