Cake "Tiramisu" / Zuccotto tiramisù - airy, fragrant and the most elegant version, will decorate the festive table.
New Year's cakes:
- "New Year's Truffle" • Торт "Трюфель"
- "New Year's Stump" • Торт "Новогодний пень"...
- "Chiffon Honey" • Шифоновый медовый торт...
- "Tangerine" • Торт "Мандариновый" В ...
Lenten cakes:
- "Orange" • Торт "Апельсиновый" бе...
- "The Black Prince" • Торт "Черный принц" бе...
- "Napoleon" • Торт "Наполеон" без мо...
Different options for Tiramisu:
- classic • Десерт "Тирамису". Пош...
- everyday • Десерт Тирамису. Будни...
- Tiramisu Cake • Торт "Тирамису". Пошаг...
Instead of a biscuit, you can use Savoyardi cookies (Ladies fingers)
To form in a bowl, dip the biscuits with one side in strong coffee and lay out the inner surface tightly. Lay out the interlayer inside the cake in the same way.
Mascarpone • Как приготовить сыр ма...
You can add sugar to taste or any liqueur to the coffee for impregnation.
100 g - 330 kcal (without a decorative layer)
Cake forming bowl:
top diameter - 20 cm,
volume - 1.6 liters
Baking tray 27 × 36 cm
Ingredients:
Biscuit
Eggs - 6 pieces (300 g without shell)
Sugar - 130 g
Vanilla sugar - 10 g
Flour - 140 g
Salt - a pinch
Custard base
Gelatin - 10 g
Coffee for gelatin - 60 g
Yolks - 80 g
Sugar - 130 g
Vanilla sugar - 10 g
Strong coffee - 50 g
Cream
Mascarpone - 500 g
Cream 33-36% - 300 g
Custard base
Impregnation coffee - 200 g
Decor
Stable cream - 500 g
The recipe uses curd cheese:
Delicious cottage cheese without whey - 250 g
Butter 82% - 200 g
Condensed milk - 50 g
Powdered sugar - 50-100 g
Grind cottage cheese + condensed milk + powdered sugar with a blender until smooth.
Beat soft butter with a mixer at maximum speed for 5 minutes into a light, airy mass.
Add the curd to the butter in small portions, whisking.
Put the cream in the refrigerator for 15-20 minutes, stir and use.
Preparation
Biscuit
1. Combine eggs at room temperature with sugar, salt and vanilla sugar. Beat at the maximum speed of the mixer for 5-7 minutes, until a clear relief remains on the surface, which does not disappear for 10-15 seconds.
2. Add the sifted flour in two steps and mix gently with a spatula from top to bottom.
3. Using a scale, divide the dough into two equal parts, distribute each on paper with a non-stick layer.
4. Bake in an oven preheated to 190 ° C on a medium level without convention for 10 minutes.
5. Turn the finished biscuits over and leave for 10 minutes, then remove the paper, turn over and cool completely
Custard base
1. Combine strong cold coffee with gelatin, mix and leave to swell.
2. In a saucepan, combine the yolks, sugar and vanilla sugar, stir until smooth.
3. Add strong chilled coffee and stir.
4. Place on a steam bath and cook, stirring constantly until thickened or until a temperature of 82 ° C.
5. Dissolve the swollen gelatin in the hot mass and cool to room temperature.
Cream
1. Combine chilled mascarpone with chilled heavy cream. Beat until lightly thickened.
2. Add cooled custard base and beat until firm.
Assembly
1. Line the bowl with cling film so that the edges hang down and press firmly against the inner surface.
2. Cut three cakes from one biscuit with a diameter of 18, 16 and 14 cm.
3. At the second - trim the edge and cut into strips 3 cm wide.
4. Place the strips tightly to each other so that there are no gaps. Cut off the excess protruding above the bowl.
5. Soak the biscuit with cold strong coffee. Coffee can be natural or instant coffee.
6. Spread 1/4 of the cream on the biscuit and place the smallest crust, soak the coffee abundantly.
7. Put half of the remaining cream, and on it the medium cake, soak the coffee.
8. Add the remaining cream and smooth. Soak the largest crust with coffee and place the soaked side on the cream.
9. Optionally, saturate the edges of the biscuit.
10. Cover the bowl with plastic wrap and refrigerate for 8-10 hours.
11. Remove the cake onto a dish and remove the bowl with plastic foil.
12. Cover the surface with a stable cream, I use cottage cheese.
13. Smooth the surface with a piece of acetate foil
14. From scraps of biscuit and cream, make a ball, cover the surface with cream and set on the top of the cake, lightly smooth.
15. Decorate the cake in the form of braids, decorate the ball tightly with cream, decorate the bottom edge with a cream border. The decor may be different to your liking.
Note!
The baking time may differ from the one stated in the video, focus on your oven, and also take into account the material from which the form is made.
26 дек 2021
