Queeny's Tiramisu Cake

Ingredients for 1 servings:

• 3 m.-sized eggs
• 100 g sugar
• 1 packet of vanilla sugar
• 80 g flour
• 1 tsp, leveled baking powder
• 25 g cornstarch
• 2 egg yolks
• 150 g sugar
• 4 tbsp Amaretto
• 500 g mascarpone
• 50 g dark chocolate
• 200 ml cream, whipped
• 28 ladyfingers
• 300 ml espresso, strong
• 6 sheets of gelatin
• e.g. whipped cream, for decoration
• n. B. Chocolate decoration (mocha beans), for decorating

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 13 hours 40 minutes

for 16 pieces

Preheat oven. Top/bottom heat about 180°C, fan oven about 160°C. For the sponge cake, beat 3 eggs in a mixing bowl with a hand mixer (whisk) on highest speed for about 1 minute until frothy. Mix the sugar and vanilla sugar, stir in while stirring and beat the mixture for a further 2 minutes. Mix the flour with the baking powder and stir in briefly on low speed. Pour the batter into the springform pan lined with baking paper and smooth it out. Place the pan on the rack in the lower third of the preheated oven. Bake the sponge cake for about 25 minutes. Remove the cake base from the pan, turn it out onto a wire rack and allow to cool. Then carefully peel the baking paper off the cake base. While the cake base is baking, prepare the filling. Make espresso and let it cool. Beat the egg yolks, sugar and Amaretto until frothy and the sugar is dissolved, then stir in the mascarpone. Chop the chocolate and fold it into the mascarpone mixture along with the whipped cream. Soften the gelatine and dissolve it according to the package instructions. To equalize the temperature, stir a little mascarpone cream into the gelatine, then stir this into the cream. Chill the mascarpone mixture until it has set slightly. Whip the cream until stiff and fold it in. Place the sponge cake on a cake plate, place a cake ring around it, and spread a little mascarpone cream on top. Dip half of the sponge fingers in espresso and place on the cake base. Top with a layer of mascarpone cream and the remaining espresso-dipped sponge fingers. Finally, a layer of mascarpone cream. Decorate the cake with dollops of cream and mocha beans. Leave the cake to set in the refrigerator overnight. The next day, remove the cake ring and cut into 16 pieces.