Tiramisu Cake
1.
Make coffee wine sugar liquid, the raw materials are shown in the figure
2.
Add 8g of black coffee powder into the container, add 55g of warm water and 30g of white sugar, stir well to melt
3.
After cooling, add 20ml of Marsala wine and mix thoroughly to become coffee wine sugar liquid
4.
Make cheese paste, the raw materials are shown in the picture
5.
Cut the gelatine slices into large pieces and soak them in ice water to soften
6.
Stir 2 egg yolks + 20g sugar + 35g milk evenly, keep stirring in insulated water (about 80 degrees Celsius) until it becomes a thick milk foam.
This is to cook and sterilize the egg yolk. This method is safer and more labor-saving than the method of pouring boiling sugar water into the egg yolk and stirring.
7.
Take it out of the hot water, immediately put it in cold water and continue to stir and cool down until it becomes thicker (pictured)
8.
Mascarpone cheese, beaten in warm water (about 50 degrees Celsius) until smooth and fluffy without particles
9.
Add the custard milk emulsion in step 7 to the mascarpone cheese and mix well
10.
Add 1/2 of the coffee wine sugar liquid and mix well
11.
Remove the soaked gelatin slices, and melt the insulated water.
Share a calculation method for the amount of gelatin, 1g gelatin can solidify 40g of liquid. Take this cake as an example, the total amount of coffee wine and cheese paste is about 400g, so it is calculated proportionally, and 10g gelatin can be used. Completely solidified these materials
12.
Add the melted gelatin to the mixture in step 10, stir evenly, and cool slightly for later use
13.
Pour the whipped cream into the container, add 25g of sugar, and beat until it can maintain the texture and feel a little fluid.
14.
Add the whipped cream to the mixture in step 12 (cooled to 30 degrees Celsius), and stir quickly to form a cheese paste. The temperature of the cheese paste is kept at about 20 degrees Celsius, because the gelatine starts to solidify below 15 degrees Celsius.
At this point, all the ingredients for making the tiramy number cake have been made, and the cake will be assembled below
15.
Assemble the cake: Two pieces of 6-inch chiffon cake with a thickness of 1.5~2 cm. This time I used cocoa flavored one. For the specific method of making coco chiffon cake, please pay attention to my recipe-"coco chiffon cake", which has a very detailed explanation
16.
6-inch round movable bottom mold with greased paper on the bottom
17.
Put a piece of chiffon cake, evenly brush the coffee wine sugar liquid, brush more
18.
Pour in 1/2 cheese paste, shake a few times, shake out bubbles
19.
Spread a piece of chiffon cake and brush with coffee wine sugar liquid
20.
Pour in the remaining cheese paste, break the bubbles, level the surface, and put it in the refrigerator for 4 hours
21.
Put a cylindrical support on the bottom of the refrigerated cake, and blow around the cake mold with a hair dryer, then it can be easily demoulded
22.
Finally, evenly sieve a layer of cocoa powder on the surface of the cake, and the tiramisu cake is complete
23.
Cut it open and see that the soft and porous chiffon cake is full of coffee wine, strong aroma and moist, and cheese paste is also inhaled into it, closely integrated, with distinct layers, attractive colors, and saliva can't stop it!
Tips:
No extra decoration is needed. A layer of fine cocoa powder is the best decoration for tiramisu. This extremely simple appearance is the true expression of the infinite deliciousness of tiramisu under its simple appearance.
In order to ensure the completeness and uniformity of the vertical section, this tiramisu cake uses chiffon cake slices instead of finger biscuits. In order to maintain a regular shape, gelatine is added as a coagulant. There is no effect on the taste. It is absolutely authentic and delicious. Want to cry!
Precautions:
1. Gelatin must be soaked in cold water to soften it, and it will melt directly when the temperature is high;
2. The custard must be heated in water, direct heating will become egg drop soup;
3. When adding whipped cream, the temperature of the cheese paste should be well controlled. If the temperature is too high, the whipped cream will melt and affect the final taste;
4. Mascarpone cheese cannot be substituted, otherwise the taste is not authentic; Marsala wine can be replaced with brandy.
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