John Myers
Tiramisu Cake with Coffee Cream on Sponge Base
The perfect tiramisu cake with coffee cream on sponge base recipe with a picture and simple step-by-step instructions.
- 50 g Amarettini biscuits
- 150 g Sugar
- 2 Eggs
- 50 g Food starch
- 75 g Flour
- 1 tsp Baking powder
- 3 leaf Gelatin white
- 250 g Mascarpone
- 0,5 Cup Cold coffee
- 1 Pkch Vanilla sugar
- 4 tsp Unsweetened cocoa powder or chocolate cappuccino powder
- 2 tbsp Ground almonds
- 250 g Whipped cream
- Crumble the amarettini with the rolling pin in a bag, mix the flour, baking powder, amarettini crumbs and cornstarch, separate the eggs and whip the egg white with 3 tablespoons of cold water ————
- Sprinkle 100g sugar into the egg white, beat the egg yolks and fold in the flour mixture, briefly stir in the egg white
- Place in a 28 springform pan and bake for 15-20 minutes at 200 °, let the base cool down and cut in half horizontally
- Put 50g sugar, mascarpone, vanilla sugar and almonds in a bowl. Add cocoa or cappuccino powder and stir. Add cold coffee while stirring until a creamy, non-liquid mixture is obtained!
- Soften the gelatine in water and then heat it up in a saucepan (do not boil!), Stir in a little mascarpone mixture and let it cool for 5 minutes.
- Add the gelatine-mascarpone mixture to the rest of the cream, stir and let gel for 30 minutes in the refrigerator
- Whip the whipped cream until stiff and stir in the mascarpone cream.
- Put briefly in the fridge and sprinkle with cappuccino powder / cocoa and a little sugar before serving. Good hunger. I swear the cake is a dream !!!
- Now put the mixture on the bottom of the cake and put the cake top on (cake ring !!!)
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