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My dears, I am very happy because I made this recipe for you. Try it and you will get a wonderful and elegant cake.
This is a light, refreshing summer cake, but still somewhat more delicate. It is intended for those who do not like fruit cakes, who do not like too much sweets, but would still like to treat themselves this summer.
The taste of the cake is reminiscent of Tiramisu, but it is made in a different way so that it is firm enough and does not fall apart due to its height.
Enjoy this recipe.
INGREDIENTS FOR SPONGE CAKE:
6 eggs (M size)
180 g of powdered sugar
120 g of plain flour
80 g of starch or corn starch
half a bag of baking powder (8 g)
1 lemon - peel and juice
50 ml of oil (olive or sunflower)
a pinch of salt
INGREDIENTS FOR THE FILLING:
800 ml of milk
8 egg yolks
70 g corn starch or thickener
150 g of sugar
2 vanilla sugar
lemon peel
500 g of mascarpone cheese
3 spoons of instant coffee
2-3 tablespoons of milk or sweet cream
aroma of rum
400 g of cream cheese
180 g of powdered sugar
PREPARATION OF THE SPONGE CAKE
Before preparing the sponge cake, prepare the mold for the cake crust and turn on the oven to heat it to 170 °C.
Grease the bottom of the cake tin with butter or oil and sprinkle with flour.
Shake the mold and shake the excess flour back into the bowl.
Do not grease the edges of the mold so that the upper part of the crust does not tilt inwards.
Prepare a cake belt if you want to get a completely flat crust.
You can buy a cake belt or make it yourself at home foloving these instructions: • RAVNA KORA ZA TORTU - ...
Prepare 6 eggs and develop the whites from the yolks.
Start beating the egg whites while gradually adding powdered sugar.
Beat them until you get a completely fine and solid mass.
In a separate bowl, mix starch, flour, baking powder and a pinch of salt.
Add the egg yolks to the beaten egg whites and just mix them gently.
Add the zest and juice of one lemon.
Alternately add the dry ingredients and the oil while mixing gently.
Transfer the mass to the mold, level it and put a baking ring around it.
Bake the crust at 170 °C for about 40 minutes, depending on the power of the oven.
I bake the crust with the top and bottom heaters and the fan on.
Leave the crust to cool just a little and then separate it from the mold with the help of a plastic knife or spatula.
Place the crust on a wire rack to cool completely before cutting.
Later, cut the peel into three equal parts.
PREPARATION OF THE FILLING
Prepare 8 egg yolks and just beat them briefly.
In a separate bowl, mix sugar, vanilla sugar and starch so that you get a mass that is uniform, without visible parts of starch.
Add these dry ingredients to the egg yolks and beat until you get a fine and frothy mass.
Put 800 ml of milk on the stove to heat until it boils.
Peel one lemon and put the rind in the milk. Peel only the yellow part of the lemon.
In a separate bowl, mix egg yolks, sugar, vanilla sugar and thickener.
Mix until you get a uniform and liquid mass.
Remove the lemon peel from the milk and add a little milk to the mixture with the yolks and mix, add the rest of the milk and mix once more.
Return the mass back to the pot with milk and cook until it starts to boil.
When the mass begins to boil, cook for another 10 seconds and transfer to a bowl.
In order for the cream to retain its shine, immediately transfer it to a cold bowl that you have kept for half an hour in the freezer or fridge.
Stir the cream until it is no longer hot to the touch.
Then you can cover it with plastic wrap and leave it to cool completely or leave it uncovered but stir every two minutes so that the crust does not stick on top.
Divide the filling into 3 equal parts.
When the cream has cooled, add 500 g of mascarpone cheese to it and gently beat to obtain a uniform mass.
PREPARATION OF FILLING WITH COFFEE
Prepare 3 spoons of instant coffee in one pot and add only 2 spoons of milk or sweet cream to dissolve the coffee.
When the coffee has melted, heat it until it boils, but don't let it boil for a long time so you don't burn yourself.
When the coffee is cooled, add half the aroma of rum or a teaspoon of rum.
In a separate bowl, mix 400 g of cream cheese and 180 g of powdered sugar.
Add the coffee to the filling and divide it into three equal parts.
CAKE FILLING
Place the first crust on a cake plate and spread with coffee cream and yellow cream.
Put the next crust, cream with coffee and yellow cream.
Place the third crust and leave the cake in the fridge until the next day.
Cover one part of the yellow and one part of the coffee filling with plastic wrap and leave it in the fridge.
The next day, take the cake out of the fridge, spread coffee cream around it and yellow cream on top.
Serve the cake cold.
I recommend that the cake be eaten within three days of making it because it has coffee in it.
#tiramisu
#tiramisutorta
#tiramisucake