Name: Tiramisu Birthday Cake
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 1 finger cake egg; 30g fingerbread Low powder; Eclairs 25g Sugar; 150g Light cream; 1 piece yolk; 55g boiling water; Some cocoa powder; 5g Isinglass powder; 1/2 bag Instant coffee; 5g rum; 20g milk; A few drops White vinegar; Some Powdered sugar; 125g Mascarpone

Tiramisu Birthday Cake

1. To make egg sponge cake, make preparations first, put greased paper on the baking tray, put the bottom of the 6-inch movable bottom mold, sift the flour, and remove the bottom to leave two marks.

2. 1 egg white and 35 grams of sugar to beat

3. Beat to dry foaming, just as shown in the figure to lift the small triangle of the eggbeater upright

4. An egg yolk with 15 grams of sugar and an electric whisk until thick and whitish

5. Mix the meringue and egg yolk by turning up and down

6. Sift into the low powder in 3 times, mix until there are no particles each time, and then sift the next time

7. Mixed batter

8. Preheat the oven to 190 degrees for 15 minutes

9. Put the batter into a piping bag

10. Squeeze it on the bakeware

11. Bake at 190 degrees in the middle of the preheated oven for 10 minutes

12. Bake out and let cool for later use

13. Add 20 grams of sugar to 1 egg yolk, whip it with your hands until it turns white, add 15 grams of boiling water, add slowly while stirring

14. Then put it on the pot and heat it with water, stir while heating until it becomes thick and creamy, then sit in cold water and stir until it cools.

15. Soak 5 grams of isinglass powder in 20 grams of milk, then heat to dissolve in insulated water

16. Dissolve half a bag of instant coffee in 40 grams of boiling water, add 15 grams of sugar and stir to melt, add 5 grams of rum, stir well and set aside

17. Beat the mascarpone cheese whisk until smooth and without particles, pour in the cold egg yolk and mix well

18. Pour the fish gelatin powder solution and 10 grams of coffee rum solution and mix well

19. 50 grams of whipped cream plus 15 grams of sugar, beat 7 to distribute, it just has lines and can flow slowly

20. Mix Figure 18 and Figure 19 to prepare tiramisu solution

21. The 6-inch movable bottom mold is first wrapped with tin foil to facilitate demoulding, take a piece of cake bottom and put it on the bottom to brush with rum coffee sugar liquid

22. Pour half of the tiramisu liquid, then put another slice of the bottom of the cake to brush the liquor, pour all the tiramisu liquid, and keep it in the refrigerator for more than 4 hours