#柏翠大赛#innovative Version of Russian Tiramisu
1.
Add butter, sugar and honey in a large bowl, heat over water and stir until the sugar is completely dissolved, then add baking soda and stir evenly.
2.
Stop heating, add 2 eggs and stir until uniform.
3.
Add the flour and stir well to form a dough.
4.
Put the dough in the refrigerator to cool for 20-30 minutes. Take out the dough and place it on a floured panel. Sprinkle some flour on the dough and divide it into 9 equal pieces of dough.
5.
Roll out nine small dough pieces on baking paper one by one, the thinner the better. Use a round mousse ring (I use a large bowl) to cut the dough into a perfect circle. Don't throw away the leftovers.
6.
Move the dough with the baking paper to the baking tray, put it in a preheated oven at 200 degrees, and bake for 3-5 minutes until golden.
7.
Take out the oven and remove the baking paper behind the cake, place it on a drying net to cool, and make all the 9-layer cakes as well. It is 6 inches to make nine layers, but you can make 8 inches if you don’t make so many layers.
8.
Now let's make the cheese cream filling: the butter and cream cheese softened at room temperature are whipped smoothly, add the condensed milk caramel sauce and continue stirring until fluffy and soft.
9.
Break up the leftovers and walnuts of the previous cake dough in a blender.
10.
Spread cheese cream frosting between each layer of cake, and sprinkle the crushed walnuts and cake crumbs on the cream frosting.
11.
Stack the cake and fillings layer by layer, and finally put cream on the top layer, sprinkle cake crumbs and chopped walnuts.
12.
Spread some cheese frosting on the side as well. Dip the cake crumbs with a spatula, put it in the refrigerator for 12 hours, then take it out and cut it open and enjoy.
Tips:
1. This time is the reduced sugar and oil version. If you want to make the same sweet butter version as the one you bought: add 30g more sugar to the cake, no cream cheese in the filling, and all use 400g butter to make the basic cream frosting.
2. Condensed milk caramel sauce is to increase the flavor, you can use condensed milk directly. Condensed milk caramel sauce is also simple to make: use a can of Nestlé Eagle-branded condensed milk, remove the plastic top cover and outer packaging stickers, put it in an electric cooker (do not open the can), add boiling water until the can is submerged, and simmer on low heat 4 ~5 hours, it will turn into a brown caramel sauce after cooling.
