Tiramisu Cake Recipe

Name: Tiramisu Cake
Prep time: 55 min
Cook time: 46 min
Total time: 101 min
Yield: 10
Cuisine: Korean
Ingredients: 190g Egg; 110g Sugar; 10g Honey; 3g Vanilla extract; 35g Unsalted butter; 45g Milk; 5g Instant coffee powder; 120g Cake flour; 250g Cold Mascarpone cheese; 50g Sugar; 250g Whipping cream; 200g Dark chocolate; 150g Whipping cream; 4g Gelatin sheet

Cooking TreePublished: 2023-02-01 Updated: 2023-01-3001.2K views

In Cooking Tree, Tiramisu Cake is on the menu, and we’ll show you how to make it from scratch.

I made a tiramisu cake by layering a cake sheet full of coffee flavor with mascarpone cheese cream~

On the sheet, I simply melted instant coffee powder in milk and put it in the dough and baked it.

I made a simple cream with mascarpone cheese and fresh cream and made a sandwich. It is soft and savory, so it is really delicious~

The entire exterior is coated with ganache, but I think it has a clean and luxurious feel. Ganache can be made without gelatin, but if you add gelatin, it will be much more shiny and hardened, so you can keep its shape.

I think you can enjoy a richer tiramisu cake by eating the sheet and cream with the ganache~*^^*

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Tiramisu Cake

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Rating: 5.0/5
( 74 voted )

Serves: 10 Prep Time: 55 Minutes Cooking Time: 46 Minutes 46 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

190g Egg

110g Sugar

10g Honey

3g Vanilla extract

35g Unsalted butter

45g Milk

5g Instant coffee powder

120g Cake flour

250g Cold Mascarpone cheese

50g Sugar

250g Whipping cream

200g Dark chocolate

150g Whipping cream

4g Gelatin sheet

Instructions

Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.

Whip with a hand mixer until it becomes a rich ivory-colored foam. Sift the soft flour and mix.

In a bowl of melted unsalted butter, milk, and instant coffee mixed (temperature 50-60 degrees), add a little of the dough, mix, put in the main dough, mix, pour into a 16cm mold, and clear the air bubbles.

Bake in an oven preheated to 170 degrees for 45 minutes, cool, cut off the top and cut into 5 pieces.

Add sugar to the cold mascarpone cheese and loosen it gently. Add fresh cream and whip it to make cream.

Put 1 sheet on the rotating plate, apply cream, and put another sheet on it. Repeat 3 more times, cream the sides and top with cream, and put them in the refrigerator.

Pour fresh cream into the dark chocolate and melt it in the microwave for about 1 minute. Squeeze out the water from the soaked gelatin, mix, and cool to 32~34 degrees.

Pour (7) on the cake to coat it and harden it in the refrigerator for 1 hour.

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