Tiramisu cake at home

Tiramisu cake at home – a detailed recipe cooking. Photo of the dish: КонPulos Time: 2 hours. 45 minutes Difficulty: medium Portions: 10 – 12 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For shortcakes:

• 16 tbsp. l (230 gr.) Butter at room temperature and some more to grease the molds
• 2 and 1/4 Art. premium flour and a little more for forms
• 2 tsp baking powder
• 0.5 tsp salt
• 1.5 tbsp. granulated sugar
• 4 large eggs
• 1.5 tsp vanilla extract
• 3/4 Art. whole milk
• Lubricating coffee liqueur (not to be used)

For filling:

• 110 gr. cream cheese at room temperature
• 0.5 tsp coffee extract
• 1.5 tbsp. and 1 tbsp. l cold cream
• 0.5 tbsp. powdered sugar
• 2 tsp instant espresso
• 2 tsp cocoa powder

For glaze and ganache:

• 250 gr butter at room temperature
• 230 gr. cream cheese at room temperature
• 3.5 tbsp. powdered sugar
• 1.5 tsp coffee extract
• 1 tsp vanilla extract
• 1/4 tsp salt
• 110 gr. finely chopped dark chocolate
• 0.5 tbsp. fat cream

Recipes with similar ingredients: premium flour, dough biscuit, eggs, milk, mascarpone cheese, cream, curd cheese, vanilla extract, icing sugar, chocolate, coffee liquor, coffee, cocoa

Recipe preparation:

1. Make tiramisu cake cakes: Preheat the wind cabinet up to 160 ° C. Two round forms for a biscuit with a diameter of 25 cm across grease the bottom and walls with butter; line the bottom of the molds with food parchment. Butter the parchment and sprinkle the bottom and walls of each form with flour, avoiding surplus. In a medium bowl mix whisk flour, baking powder and salt; put aside side.
2. In a large bowl, whisk the butter with a mixer on medium high speed until creamy consistency for about 1 min. Add granulated sugar and continue whisking until light and lush. textures about 4 min. Add eggs one at a time and beat mix after adding each egg until smooth, then mix vanilla extract, also using a mixer.
3. Reduce mixer speed to low and intervene with it flour mixture and milk, alternating the addition of one of three equal parts of flour mixture and one of two parts of milk, until combined components. Change the speed to moderately high and beat until smooth and uniform texture for approximately 30 sec.
4. Pour equal parts of the dough into molds, gently tap each filled form on the table so that the excess goes out of the dough air. Bake until golden brown 30-35 minutes. (pierce the dough a toothpick: if it stays dry, the dough is baked). Give cool the cake to the molds for 15 minutes, then turn on grill and let cool completely; remove the parchment.
5. Make the filling at this time: In a large bowl, whisk cream cheese and coffee extract on a moderately high mixer speed to a smooth creamy consistency for about 1 min. If you are using a stationary mixer, change the nozzle to a whisk. Add 1.5 tbsp. cream and icing sugar and whisk until steady peaks 2-3 min. Divide the mixture into two equal parts and pour into 2 small bowls (each bowl will contain approximately 1 tbsp. with a slide).
6. In a separate small bowl, mix 1 tbsp. l fat cream and instant coffee to the consistency of the paste; add to one of the bowls with stuffing, mix. In another bowl with filling, add cocoa powder, mix. Refrigerate until use.
7. Prepare Tiramisu Cake Frosting: In a Large Bowl beat butter and cream cheese with a mixer for moderately high speed until uniform for about 2 minutes. Bring down mixer speed to low and mix with it sugar powder, 1 tsp coffee extract, vanilla extract and salt until homogeneity. Increase speed to moderately high and whisk to fluffiness for another 4 minutes; set aside.
8. Make ganache cream: Put in a small bowl chocolate. In a small saucepan, heat the heavy cream until it is highlighted steam, then pour in the chocolate. Let stand for about 5 minutes. mix to make the chocolate melt and mix with the cream. Intervene the remaining 0.5 tsp coffee extract; let cool (mix should be cool, but still fluid) for about 1 h
9. Collect Tiramisu Cake: Using a Serrated Knife carefully cut each crust horizontally into two equal thin; grease the slices of each cake with coffee liquor if you wish. On a plate, place one thin crust with the slice up and spread over the cut 1 tbsp. with a slide of glaze. Lay next thin cake and cover it with coffee filling.
10. Place the next cake and spread the filling on top with cocoa. Install the last cake. Cover the remaining icing cake top and sides. Pour ganache on top and gently spread with a pastry trowel, letting the ganache drip along the edges. (If a ganache is too thick, put it in the microwave and heat to the desired fluid consistency in 10-second intervals.) Give the cake stand for at least 20 minutes before slicing.