John Myers
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Tiramisu – Cake Wreath
The perfect tiramisu – cake wreath recipe with a picture and simple step-by-step instructions.
Tiramisu – cake wreath
Spoon and biscuit
- 8 Egg whites
- 1 pinch Salt
- 100 g Cane sugar
- 8 Egg yolks
- 60 g Cane sugar
- 190 g Wheat flour 405
- 1,5 tsp Vanilla Extract (Barbados)
Pollinate
- 50 g Powdered sugar
Cream filling
- 500 g Mascarpone, homemade
- 400 ml Cream
- 250 g Lowfat quark
- 100 g Cane sugar
- 12 tsp Vanilla cream powder
Coffee drinks
- 250 ml Coffee, cold
- 50 ml Plums – amaretto, homemade
Dusting & biscuit crumbs
- 50 ml Cocoa powder slightly de-oiled
- 50 ml Ladyfingers see above in recipe ingredients and preparation text
Frosting – Chocolate
- 6 tbsp Water
- 1 Splash Lemon juice
Spoon and biscuit
- Separate the eggs. Put egg whites in a tall container. Add salt and beat until stiff. Then slowly pour in the 100 grams of cane sugar and stir everything together to make a creamy snow. Transfer the egg yolks to another bowl.
- This is stirred with the vanilla extract and the remaining 60 grams of cane sugar to a nice, creamy white mass. Then fold in the wheat flour. Pour into a piping bag and pipe the dough into the greased form. Preheat the oven to 200 ° degrees top / bottom heat.
- Dust the filled baking tin with powdered sugar and then slide it in and bake for about 6, 7 minutes. Then cool and repeat several times until you have about 60 ladyfingers. The rest of the dough that is left over is then used for the base, the tiramisu cake wreath.
- Pour into a 24 springform pan that may have been greased beforehand and dust it with powdered sugar. Bake for about 10 minutes, remove and allow to cool.
Cream filling
- Put the homemade mascarpone in another bowl and stir the whole thing once. Add the cream and mix with the mascarpone. Add the low-fat quark, cane sugar and the vanilla cream powder and beat until stiff with a hand mixer.
Coffee drinks
- Make a coffee, let it cool down and mix it with the plum amaretto later.
Arrange the cake
- After the sponge cake base has cooled down, surround it with a cake ring. First you brush the biscuit base with the coffee drink. Briefly dip the homemade ladyfingers in the coffee drink. Now add a third of the cream filling and smooth it out.
- Spread soaked ladyfingers on top of the cream filling. Then smooth out another third of the cream filling, ladyfingers and the last third of the cream filling. Cover the cake and chill in the refrigerator for about 2 hours to allow it to set.
- Later dust the whole thing with the cocoa powder. I cut the remaining ladyfingers to a certain length and then put them around the cake. Crush the end pieces and spread them on top of the cocoa.
- I made a pour from the powdered sugar, cocoa powder and water. I spread this on the ladyfingers and let it set.
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