Recipes > Pastries/Bread/Cake > Tiramisu Cake

Category: Pastries / Bread / Cake

 

 

Preparation:

  1. Line the bottom of a springform pan (Ø 26 cm) with baking paper. Preheat the oven with the top/bottom heat function to 180°C.

  2. For the sponge batter, add the eggs, sugar and vanilla sugar to a mixing bowl and beat with an electric mixer until you have a frothy mixture.

  3. Sift the corn flour over the egg mixture and gently fold in. Pour the mixture into a prepared cake pan, put on a rack in the preheated oven and bake for about 30 minutes.

  4. After baking the sponge base, allow it to cool briefly, remove from the pan, remove the baking paper and let it cool completely.

  5. Pour some cold water in a small pot and let the gelatine soak in it for about 5 minutes.

  6. Separate the eggs. Add the egg yolk and icing sugar to a mixing bowl and beat until frothy. Add the rum, mascarpone, lemon zest and lemon juice and mix together.

  7. Melt the butter. Stir into the egg mixture.

  8. Remove the gelatine from the water and press lightly. Pour the water out and put the gelatine back in the pot. Leave the pot on the hob and let the gelatine turn to liquid on low heat. The bottom of the pot should only be slightly heated, otherwise the gelatine will overheat. Stir the gelatine into the egg mixture too.

  9. Cut the sponge cake twice horizontally and drizzle all the layers with coffee.

  10. Put one layer on a cake plate and place a cake ring around it. Spread one third of the mascarpone cream on it, place the second layer on it and then spread with a third of the mascarpone cream. Cover with the last layer.

  11. Remove the cake ring and spread the cake all around with the remaining cream and refrigerate.

  12. Mix the cocoa with the icing sugar and sift over the cake just before serving. Whip the cream until stiff and decorate the cake with cream rosettes.

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Ingredients for 1 cake (16 pieces):

 

For the sponge base:

6 eggs

150 g sugar

1 packet vanilla sugar

100 g flour

100 g corn flour

 

For the filling:

3 sheets white gelatine

7 egg yolks

250 g icing sugar

2 tbsp. rum

600 g mascarpone

1 organic lemon (zest and juice)

125 g butter

 

For decoration:

125 ml strong, cold coffee

2 tbsp. cocoa

1 tbsp. icing sugar

200 g cream

 

Appliance: Oven
Function: Upper and lower heat
Temperature: 180 °C


Nutritional information

Carbohydrates 609 g

Protein 80 g

Fat 492 g

 

Calories / bread units

Recipe 7430 kcal

Portion 464 kcal

Portion 3,2 BU