Tiramisu Cake
Cake
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Cook Time
3 h 30 min
Servings
16
Difficulty
Medium
Prep Time
90 Min
Description
This Thermomix® tiramisu cake combines white chocolate, bittersweet chocolate, and eggs into a festive dessert. Preparation takes a total of 210 minutes, with a pure working time of 90 minutes. The recipe yields 16 servings. Ideal for coffee parties and special occasions when a chocolatey and Italian-inspired cake recipe is desired.
Ingredients (19 ingredients)
-
100 g white chocolate
-
100 g bittersweet chocolate
-
100 g bittersweet chocolate coating
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4 Stück Eggs (Gr. M)
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275 g Sugar
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2 Päckchen Vanilla sugar
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1 Prise Salt
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150 g Flour
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25 g Cocoa
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0.5 Päckchen Baking powder
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2 Blatt Gelatin
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500 g Mascarpone
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75 ml Milk
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1 EL instant espresso powder
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450 g Whipping cream
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100 g Amarettini
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Cocoa for dusting
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Fat and flour for the mold
-
5 EL Water
Preparation (14 steps)
Melt chocolate and prepare rolls
Divide white chocolate (100 g) and bittersweet chocolate (100 g) into pieces separately. Place bittersweet chocolate in the mixing bowl and melt for 3 min./50°C/speed 2. Spread melted chocolate thinly on the back of a baking sheet and let it set slightly. Clean the mixing bowl. Place white chocolate in the mixing bowl and melt for 3 min./50°C/speed 2. Spread melted chocolate onto the bittersweet chocolate. Refrigerate. Once the chocolate is firm, scrape off the rolls with a spatula or palette. Refrigerate the rolls.
Melt chocolate coating
Divide bittersweet chocolate coating (100 g) into pieces and place in the mixing bowl. Melt for 3 min./50°C/speed 2. Let cool for about 5 minutes.
Whisk egg whites
Separate eggs (4 pieces). Place egg whites and water (5 tbsp) in the mixing bowl and whisk with butterfly 3 min./speed 3.5 until stiff. Gradually sprinkle in sugar (125 g), vanilla sugar (1 packet) and salt (1 pinch). Transfer.
Stir in egg yolks and chocolate coating
Add egg yolks one at a time to the mixing bowl and stir for 1 min./speed 3. Pour in liquid chocolate coating while stirring.
Fold in flour mixture
Mix flour (150 g), cocoa (25 g) and baking powder (0.5 packet), sift onto the egg whites and carefully fold in with a spatula.
Bake sponge cake
Pour the sponge cake mixture into a greased springform pan (26 cm Ø) dusted with flour and smooth it out. Bake in the preheated oven (electric oven: 180°C/convection oven: 160°C) for approx. 20 minutes. Let cool.
Soak gelatin
Soak gelatin (2 sheets) in cold water.
Prepare mascarpone cream
Place mascarpone (500 g) and sugar (150 g) in the mixing bowl and stir for 20 sec./speed 3. Transfer.
Prepare espresso milk
Place milk (75 ml) in the mixing bowl and heat for 3 min./90°C/speed 1. Dissolve espresso powder (1 tbsp) in it, let cool slightly.
Dissolve gelatin
Squeeze out gelatin, dissolve in 3 tbsp espresso milk.
Whip cream
Place cream (250 g) in the mixing bowl with butterfly and whip for 2-3 min./speed 3.5 until stiff. Transfer.
Finish the cream
Stir 2 tbsp mascarpone into the gelatin milk, then stir everything into the remaining mascarpone. Fold in whipped cream.
Layer cake
Remove 1 tbsp espresso milk, set aside. Soak Amarettini (100 g) with the remaining espresso milk. Release the base from the mold, cut horizontally. Place a cake ring around the bottom base. Spread first half of the cream, then the Amarettini and the remaining cream on top. Place the top sponge cake base on the cream, press down lightly. Refrigerate for about 2 hours.
Whip cream and decorate cake
Place cream (200 g), espresso milk (1 tbsp) and vanilla sugar (1 packet) in the mixing bowl with butterfly and whip for 2-3 min./speed 3.5 until stiff. Loosely coat the cake with the cream and refrigerate for about 15 minutes. Dust the cake with cocoa and decorate with the chocolate shavings.
Finished cooking? Great! 🎉
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Created by
Ela
1
Rezept
0
Kochbücher
Allergens
- Eggs
- Wheat
- Milk
- Hazelnuts
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