Hello everyone! My name is Natalia and I am glad to welcome you on my channel Tasty Just Fast!
Today I want to offer you to prepare a homemade cake a la Tiramisu.
The cake is made from tender, soaked chocolate cakes and incredibly delicious butter cream with a hint of coffee.
The cake is very harmonious and delicious. You can't buy this cake in the store.
You can watch my step by step video recipe below.
Let's cook
Let's start with the cream.
Buttercream - part 1
To 60 grams of cream with a fat content of 30-35%, add 40 grams of espresso coffee, mix and heat until hot.
Pour 100 grams of white chocolate into hot coffee with cream. Pour so that the chocolate is completely covered with cream.
Wait a couple of minutes for the chocolate to melt and mix everything well with a whisk until smooth.
We remove the chocolate-creamy mass in the refrigerator and prepare a chocolate biscuit.
chocolate biscuit
The dough cooks very quickly, so do not forget to immediately turn on the oven to heat up to 180 degrees.
Sift into a bowl
- 110 grams or 5.5 tbsp. tablespoons without top of wheat flour
- 25 grams or 2.5 tbsp. topless cocoa spoons
- Add 90 grams or 4.5 tbsp. spoons without top sugar
- 6 grams or 1 tsp. a spoonful of soda
- a pinch of salt
Mixing until smooth.
Add to dry mixture
- 100 grams or ml of milk at room temperature
- 40 grams or 4 tbsp. tablespoons of vegetable oil
- 2 eggs
Mixing until smooth.
- add 14 grams or 1 full tbsp. a spoonful of 9% vinegar. In this recipe, 1 full tbsp. a spoonful of 9% vinegar can be replaced with 2 tbsp. spoons of freshly squeezed lemon juice
Stirring until smooth, the vinegar reaction should completely stop.
Take the dough from the walls and mix along the bottom. The dough is not thick, it easily flows off the shoulder blade.
I bake a biscuit in the shape of 19 by 19 cm. I close the form with parchment paper.
Pour the batter into the mold and spread evenly.
Tap the mold on the table to remove large air bubbles from the dough.
We remove the biscuit to bake in an oven preheated to 180 degrees for 20-25 minutes. My cake took 25 minutes to bake.
We check the readiness of the biscuit with a wooden stick. We pierce, if the stick comes out dry, then the biscuit is ready. It is not necessary to overdry the biscuit.
While the cake is baking, prepare the topping for it.
Impregnation for biscuit
Mixing Together
- 40 grams or 2 tbsp. spoons without top sugar
- 20 grams or 2 tbsp. topless cocoa spoons
- 70 grams or ml of warm milk
Stir until smooth, sugar and cocoa should be completely dissolved.
- add 20 grams or 2 tbsp. tablespoons of vegetable oil
Mix until smooth. Impregnation is ready.
Immediately pierce the whole hot biscuit with a stick and fill it with impregnation.
Since my biscuit has a hill in the middle, I don’t immediately pour out all the impregnation, but water it gradually. So that the impregnation evenly soaks the entire biscuit.
We leave the biscuit to cool to room temperature, if you want the biscuit to cool faster, you can put it in the cold.
While the biscuit is cooling, finish the cream.
Buttercream - part 2
All products for the cream must be chilled.
Mascarpone cream cheese can be substituted for soft curd. Such cottage cheese can be easily and simply prepared from kefir.
How to cook soft pasty cottage cheese from kefir can be seen in my video
To 350 grams of Mascarpone cream cheese, add all the previously prepared, chilled chocolate-cream mass and 240 grams of cream with a fat content of 30-35%.
Start beating at the lowest speed of the mixer, gradually increasing the speed of the mixer to the highest. Beat the cream at the maximum speed of the mixer until smooth and airy.
The finished cream should be stable and increase in volume by about two times.
Immediately set aside 2 full tbsp. spoons of cream, with this cream we will later align the sides of the cake. In the meantime, put the reserved cream in the refrigerator.
Let's form a cake
If the biscuit has a top, then cut it off. We will not need it, you can just eat it, it is very tasty in itself.
Biscuit cut into two cakes.
I make a light incision along the edge of the biscuit with a knife, insert a thread into the incision and cut the biscuit with a thread.
Transfer the bottom layer to a plate. We install a detachable form and acetate film.
Visually divide the cream into two parts and cover the cake with half of the cream.
We spread the second cake on the cream, lightly press the cake.
Cover the cake with the second half of the cream.
We evenly level the cream and put the cake in the refrigerator to soak and stabilize for at least 3-4 hours, I usually clean it at night.
The cooled cake is freed from the mold and the acetate film.
We cover the sides of the cake with the previously set aside cream. At the end, I level the cream with a piece of acetate film.
Sprinkle the top of the cake with sifted cocoa.
The cake is very tasty, my family really liked the cake, I hope you will like it too! I advise you to cook!
The ingredients are calculated for a cake measuring 19 by 19 cm, 6 cm high and weighing 1200 grams.
In 1 tablespoon without top - 20 grams of flour, with top - 30 grams of flour.
In 1 tablespoon without top - 20 grams of sugar, with top - 25 grams of sugar.
chocolate biscuit
- 2 eggs
- 100 grams (ml) milk
- 40 grams (4 tbsp. tablespoons) vegetable oil
- 110 grams (5.5 tbsp. tablespoons without top) wheat flour
- 25 grams (2.5 tbsp. spoons without top) cocoa
- 90 grams (4.5 tbsp. spoons without top) sugar
- a pinch of salt
- 6 grams (1 tsp. spoon) soda
- 14 grams (1 full tbsp. spoon) 9% vinegar
Impregnation for biscuit
- 70 grams (ml) milk
- 20 grams (2 tbsp. spoons without top) cocoa
- 40 grams (2 tbsp. spoons without top) sugar
- 20 grams (2 tbsp. tablespoons) vegetable oil
Butter cream
- 60 grams of cream with a fat content of 30-35%
- 40 grams of espresso coffee
- 100 grams of white chocolate
- 350 grams Mascarpone cream cheese
- 240 grams of cream with a fat content of 30-35%
topping
- Cocoa
I also recommend that you look at the page with these recipes.
Tiramisu ice cream cake. Preparing without an ice cream maker, as easy as shelling pears
The advantage of Tiramisu ice cream cake is that it can be prepared in advance and please yourself and your loved ones with a delicious dessert at any time.
Cheese cake. Inspired by the famous Tiramisu dessert
Airy biscuit cookies soaked in strong coffee and the most delicate curd cream - a very tasty combination!
I wish you bon appetit and good mood!
Subscribe write comments, share with friends and do not forget to like 👍 - it's inspiring 😊