tiramisu cake
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Tiramisu Cake:

I want to make something sweet something memorable because I know if I don’t bring the dessert it might come from Fred Meijer now that my sisters aren’t in great Baker’s they just usually bake for special occasions I’m kind of the wild one I bake all the time obviously so I’m gonna makes something good but I want it to be something easier. because I have some other things that I want to cook for tomorrow so I have the perfect tiramisu cake. it’s an easy tiramisu you guys are gonna love this so stay tuned alright guys and gals let’s get our aprons on and get cooking it’s great to have all your ingredients lined up so let’s go over everything you’ll need you’ll need 6 eggs 1 cup of sugar 1 cup of all-purpose flour a teaspoon of vanilla for the syrup you’ll need about a cup and a half of strong coffee with a little bit of rum then you for the cream you’ll need an 8-ounce package of cream cheese. one-and-a-half cups of heavy whipping cream and about a half a cup of sugar then you’ll need a little bit of great cocoa powder to dust over the top to make it extra delicious crack all of your eggs into a mixing bowl.yolks and whites together you don’t have to separate them that’s the beauty of this recipe kick up the mixer to high speed and let it beat for about a minute it should be frothy when it’s done now while it’s on high

tiramisu_cake
tiramisu cake

Speed slowly adding your 1 cup of sugar and then continue to let it beat for another 5 minutes it should be thick and three times in volume when it’s done while you’ve got your mixer going go ahead and butter your pan so I use my hands you can use a pastry brush if you don’t want dirty fingers but it’s okay to get dirty a little bit in the kitchen right alright so line the sides you can use two separate cake pans for this but I like to use my springform mold and just cut the tiramisu cake. how to make whipped cream?? layers in half I think that’s a little easier but you can do it both ways alright once you’ve got that all buttered up you also want to line the bottom with some parchment paper works best wax paper will stick to your parchment set that aside now we’re going to sift the flour so this is a really important step because you want this cake to be light and airy and sifting is really a quick step alright you know it’s done because it’s tripled in volume it’s nice and thick look at that it’s a good pale yellow it’s finished. so what we’re going to do next is sift our flour right into this batter so you’re basically sifting the flour twice you can do it in two portions so basically fold in the first portion and then add in the second portion might be a little easier to

tiramisu_cake
tiramisu cake

Blend it that way sometimes I’m lazy and just do it all at once and that’s ok too and when you’re mixing just try and mix it enough to get the flour well incorporated into the batter. you’re really relying on the volume of the eggs to make this tiramisu cake. fluffy so don’t deflate it that’s key in making this tiramisu cake. you see how thick and beautiful that is right now all right we can add the rest of our flour just sift it right in and just continue mixing make sure to get it from the bottom too just in case you have little pockets of flour down there like that this is a European cake we call it the bisque teeth you might refer to it as the Bisquick cake it’s a sponge tiramisu cake.

And it’s excellent just to absorb those syrups that you’ll use in cakes you’ll see this tiramisu cake. all over my blog it’s the base to some of my favorite cakes so once you’ve got this down you know how to make most of the cakes on my blog and it’s so easy before I forget oops sometimes I do forget and that’s okay add a teaspoon of vanilla and that just adds some really good flavor to this tiramisu cake. luscious all right now that it’s done I’m going to transfer it into my prepared pan even out the top of your cake and then it’s ready for the oven you’re going to bake this at 350 degrees for 30 minutes and when it’s done a toothpick should come out clean let the cake cool for about 10 minutes once it comes out of the oven and then get it out of the springform mold I use a really finished spatula and put it on a wire rack to cool down and you’re going to let it cool down all the way to room temperature you’re not going to frost a warm tiramisu cake.

tiramisu_cake
tiramisu cake

Or your frosting is going to melt so once it’s cooled down to room temperature and it is now using a serrated knife to score the sides of the cake we’re going to cut it into two layers so you want to score it so that you’re cutting it exactly into two even pieces and just work your way around it if you’re not cutting all the way through just yet we’re just scoring all right now we’ve made it all the way around so next what you’re going to do is just go a little deeper and just continue that process until you’ve got two cake layers and then make sure also to take off that parchment paper on the back it comes off real easy tada.

It’s done beauty all right now we’re going to work on the frosting to make a great frosting with heavy whipping cream you have to make sure it’s super cold so this is straight out of the fridge we’re going to kick the mixer up to high speed and we’re going to mix the heavy cream it just takes about two minutes to get it to nice stiff peaks you don’t want to overbeat it because then it’ll turn into a buttery texture. we don’t want that all right you can see that cream is done because it’s got stiff peaks it’s not buttery you don’t want to keep beating it any more than that it’s perfectly all right now transfer your whipped cream into a separate bowl. because you’re going to whip the cream cheese with the sugar next and in that same bowl and using the same whisk no need to wash it think about the dish factor add-in that cream cheese and your half a cup of white sugar.

You’re going to beat that on high speed for a couple minutes just until it’s nice and creamy you can see it’s starting to get nice and creamy and it’s a great idea to scrape down the bowl at least once so that you’re not getting gobs of cream cheese in your frosting we want it to be a nice smooth consistency all right that looks perfect now we’re going to incorporate that whipped cream right back into this cream cheese and just blend it together until it’s perfect you’re just going to blend this until you don’t see the streaks of cream cheese anymore you also want to make sure it’s really well blended if you’re going to put it through a piping bag so it doesn’t get stuck with that cream cheese in there okay frostings done so what we’re going to do is set this in the fridge until we’re ready to use it all right generally you want your top layer to be the prettiest side so we can see that the bottom layer here has the flattest most perfect side.

So we’re going to take the top flip it upside down. because the sponge is what you want to absorb that liquid and that’s going to be our base then you’re going to make your coffee syrup you need about a cup and a half of strong coffee I use three shots I’m going to add it to some water and then you need a couple of tablespoons of sugar to sweeten it up a little bit and just stir that to dissolve it and then if you’re feeling really awesome you can put in a couple of teaspoons of rum you can totally omit this you can even use a little bit of vanilla if you want to just add an extra little something-something all right once that sugar is dissolved what you’re going to do is brush that syrup generously onto your tiramisu cake.

Okay so you should get rid of about half of this syrup by the time you’re done and I like to brush it on takes a little bit longer but you know if you just pour it on you get these big globs of syrup in there and we don’t want that we want it to be evenly distributed I wish you guys could just lean in and smell this coffee with rum YUM all right nice and moist so next we’re going to use about 1/4 of our frosting and spread it evenly over the top my cakes. generally aren’t perfect admit but they’re generally delicious and that’s really what matters most here right now we’re going to put on the next layer of cake and put the rest of your syrup evenly over the top before frosting the tiramisu cake. let’s clean up the sides a little bit that way if any extra frosting falls down it won’t get into the serum you could lick the plate I guess if you’re the only one eating the tiramisu cake.

Hey then we’re going to go to the frosting and with the tiramisu you can frost the top you can frost the sides you can really get creative with it and if you make this and post it online somewhere tag me so I can see it I’d love to see your creations you guys get so creative with the cakes all right cake is all smoothed out and done got a little bit of frosting left so I’m going to decorate smooth it out to the best of my abilities don’t laugh I’m going to use a Wilton 1m tip and a piping bag to do the decoration all right prime your frosting bag piping bag whatever with frosting and just kind of start making little circles. just make a pretty little design alright we’re all done frosting and we’re going to dust the top with cocoa powder and I’ve got the real stuff here from the house of chocolate in France that my friend Nina brought for me so just dust it on there don’t be scared and you’re done so pretty and delicious. – YUM now that is the perfect tiramisu I hope you guys enjoyed spending time with me in my kitchen.

tiramisu_cake
tiramisu cake

 

Today we will be making everyone’s favorite Tiramisu. One thing I’ve worked on for this recipe is to heat the egg yolk of the tiramisu cream. I will introduce the procedure from 4 minutes of the video. First, I start with the ladyfingers. Ladyfingers can be easily purchased to make the tiramisu. This time it is handmade, but it may be a little difficult for beginners. Whip the meringue to this level of hardness. Mix the egg yolk and meringue. Sift and add the flour to the bowl. Mix until the powder disappears, but do not mix too much. It is easier to pour it in the piping bag this way. Squeeze out to the same thickness at intervals. The length here is 7-8cm, but you can make it according to the container for the tiramisu. Apply powdered sugar. Let it cool after baking. Now we wil make the tiramisu cream. Many Tiramisu recipes add the egg yolk without heating.

In that case, it is recommended to consume within 24 hours or to freeze immediately and thaw on the day you eat it. If the egg yolk is heated, it can be refrigerated for 2-3 days. This is Marsala,Italian fortified wine. Marsala is often used for tiramisu. This can be brandy or rum. You can even use either milk or water. Water is also used here, but milk works fine as well. Use a pan to cook Anglaise sauce (custard sauce). This method can raise the temperature more firmly than the sabayon which foams while boiled. Heat to 80-82 ° C with low heat and mix the bottom of the pan with a spatula. Be careful when the temperature exceeds 82 ° C, as the yolk will harden and become rough. Continue mixing for a while even after the fire is turned off. Transfer to the bowl.

tiramisu_cake
tiramisu cake

You can see that there is some thickness to it. You can use it as it is, but since tiramisu usually uses a foamy sabayon, foam it with a whipper. It looks delicious when whipped😋 Mix this with mascarpone. Mascarpone is expensive and it might be good to replace half of it with whipped cream. Please keep the mascarpone cold. If the temperature rises and continues to mix, it becomes dry and separates. Mix 2-3 times. I didn’t use egg whites this time. For those who wish to use it, make meringue with 3 egg whites and 15g sugar. Unlike egg yolk, egg whites contain antibacterial enzymes that are safe without heating. If you add merenge, it will be a little thick, but I recommend it because it increases the amount😄 This is the espresso where we will soak the ladyfingers. Instant coffee is fine. Please make strong versions.

Taste test and add the appropriate amount of sugar and marsala. Add ladyfingers to coffee. Handmade ladyfingers break easily, so soak them gently. Layer the cream and biscuits together. Cool in the refrigerator overnight to harden the cream. But of course you can eat right away. Sprinkle plenty of cocoa powder. You can also shave and sprinkle with chocolate. It’s difficult to take out the first piece beautifully, so I’m serving the second slice instead. It is thick and creamy and the bitter taste and aroma of the espresso and cacao powder serve a great balance to the tiramisu.

I wish I had made a stronger espresso like an Italian espresso. once you’ve achieved watch it fluffy you can thank you for the good scrapings and just incorporate any bits that may not have been fully worked in familiar on you can then go ahead and start adding the egg a little too time B to mine in between each addition being careful not to curse on the mixture that’s why you add the egg in a little at a time if you mix your touch curdle don’t worry just add a tablespoon of the way that flour.

And lecture correct it you can then go ahead and give your bottle another scrapings and just incorporate any bits that may not been fully works in now you can go ahead and add in your dry ingredients passing them through soup let’s just remove any lumps. that may be in the dry mix start to incorporate the flour on a low speed working you up to a medium high just until it’s fully incorporated you can then go ahead and add in the copper around the tablespoon at a time mixing well in between each addition or voice your makers on the mixture if you do exam or you just add more flour but not a lot mix the coffee in until it’s put incorporated and then you can go ahead and give your bowl another good breaking down just incorporate any bits that may not have been fully working from earlier on so once you’ve got your cake batter you can then divide it between your two k toons I just eyeballed.

It today but if you really want to be technical you can go and buy aids and divide it between the two to get a more accurate measurement there’s no need for that necessarily when you’ve got that you can then level it off in the cakes inducing an offset spatula on the back of a spoon whichever you’ve got or works best for you so I’ll leave the baking times and temperature in the blog post we call the link to them below so check the rate if you interested in making this recipe swing your cakes are fully baked ankles you can then trim the top and the slides and make your simple syrup.

I will leave all that information in the blog post and then just brush over the coffee simple syrup over the two cakes so you’ve got a generous coating set for the filling and coating you’ll be using with cream so into the bowl izing your double cream icing sugar and vanilla and then just whisk it all together until it’s vicar and hold its shape be careful not over where as the mixture will become granular and not very nice add some cream to your tiramisu cake.

Board this is used to secure the first layer of cake in place then you can top that layer cake with some whipped cream use a generous amount and then your Japan spreads and level adds as best as you possibly can using a crown to offset palette knife at the second layer of cake and just press it down a little bit to secure it in place you can now go ahead and decorate the cake so take the whipped cream and place it on top of the tiramisu cake.

And spirit aids as best you possibly can using them the offset or cramped palate knife that’s what I find best and I just like to get a level layer on top and either get over sides don’t worry you’ll be using a normal pallet knife to spread around sides anyway and I’ll get the cake scraper then you can start to work the cream onto the sides with your regular pallet knife you may want to probably on whichever method works best vo so you may need to use more than one coat so I put this coat on then put back in the pre-trib it and then came back to the tiramisu cake.

tiramisu_cake
tiramisu cake

And I do the second layer which was the final layer so smoother versa but you may not have to do this if you’re in a rush or you may be able to work better with whipped cream so once you’ve got this ice then you can start to pipe on top with a remainder of the cream I just like to pipe these small blobs or whatever you want to call them and then I do this until I’ve covered the top of the cake completely I think go ahead and finish the cake with a dusting of cocoa powder on top as you would get with a more traditional tiramisu so thank you so much for watching I hope you’ve enjoyed it if you did don’t forget to Like comment and subscribe for more from me I’ll be back again next week with some more videos for you in the meanwhile don’t forget to check out my blog and my social medias nothing else all of that stuff will be linked in the description down below don’t forget to check that age if you want to follow me on social media or if you want the breasts P if all the information will be kept below and until next time bye guys

 

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