John Myers
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Baking: Tiramisu (similar) Cake
The perfect baking: tiramisu (similar) cake recipe with a picture and simple step-by-step instructions.
The biscuit
- 3 piece Eggs separated
- 100 g Sugar
- 3 tablespoon Lukewarm water
- 1 tablespoon Instant coffee
- 25 g Potato flour
- 75 g Wheat flour type 550
- 1 pinch Salt
- 1 teaspoon Baking powder
The individual layers
- 2 tablespoon Nut nougat cream
- 500 g Mascarpone
- 1 packet Custard powder cream flavor
- 2 tablespoon Sugar
- 4 cl Marsala dessert wine
- 40 ml Espresso
- 8 leaf Gelatin white
- 1 pack Ladyfingers
- 1 tablespoon Cocoa powder
- 1 cups Cream
- 50 g Bark chocolate
- 12 piece Chocolate beans
The biscuit – without pictures
- Beat the egg whites until stiff. Mix egg yolks with sugar and the coffee powder dissolved in lukewarm water to a creamy mass. This can take up to five minutes as the sugar should have completely dissolved.
- Carefully fold in egg whites, potato and wheat flour with salt and baking powder with a whisk (please do not use a mixer) and then place the mixture on a sheet lined with foil or baking paper and distribute it evenly.
- Bake in a preheated oven at 175 degrees Celsius for about 15-20 minutes. Immediately after removing the sheet of dough, turn it out onto a sugar-sprinkled kitchen towel and carefully peel off the foil. If you are using paper, wipe it with a wet cloth before removing it. This makes pulling off easier.
- Now use a cake ring to cut out two plates – approx. 22 cm in diameter – and cut out 12 thalers with a dessert ring. DO NOT eat or throw away the remaining biscuit, as it will still be needed.
The layers
- Coat a base with Nutella, place on a cake plate and top with the cake ring. Let the gelatine soak in a little cold water. Cook the pudding as instructed and cover with cling film to cool. (Must lie directly on the pudding.) Mix the mascarpone with the cold pudding and the dessert wine, dissolve the gelatin while warming and mix with two spoons of the mascarpone cream. Then mix with the rest of the cream.
- Chop up the leftover biscuit pieces and soak them in espresso.
- Spread part of the mascarpone cream on the first base, sprinkle the soaked biscuit pieces over it and cover with cream. Lay on the second base and brush with the rest of the cream. Leave to set in the refrigerator overnight.
- Remove the cake ring, cut the ladyfingers to the height of the cake and layer them around the cake.
- Whip the cream very stiff. Halve the twelve biscuit rolls and sprinkle one half with cocoa powder.
- Garnish the cake with the bark chocolate. Spread the twelve biscuit halves without cocoa on the edge of the cake, use the piping nozzle to sprinkle on some cream and cover with the second half. Fill the gaps with whipped cream and decorate with a chocolate coffee bean. To give away the cake with a ribbon.
- Note 11: After I baked the cake as a gift, there is unfortunately no picture of the cut. So either bake it yourself or let your imagination run wild. 😉
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