Tiramisu cake
Ingredients:
The Genoese:
4 eggs
120g of flour
120g of sugar
2 tablespoons of milk
Mascarpone cream:
500 g of mascarpone
200 g of sugar
3 eggs
4 sheets of gelatin
Unsweetened cocoa powder
A cup of coffee
Preparation:
Preparation of the sponge cake:
-Heat your oven to 200 °
-Separate the yolks of the whites in 2 bowls
different.
-Beat the whites in very firm snow.
-Mix the yolks with the sugar until
the mixture whitens, then add the
flour and milk.
-Integrate the whites into snow without the
break.
-Then pour your preparation into a
buttered and floured mold and bake
for about 20 minutes.
-After leaving the oven let the sponge cake cool
then unmold
-For the assembly use a mold to
Hinge, we will remove the hinge at the moment
to serve not only cream at
mascarpone flows from everywhere while she
freezes in the fridge.
Preparation of the mascarpone cream:
-To soften the gelatin sheets in
very cold water.
-Separate the whites of the yolks in 2 bowls
different
-Beat the whites in very firm snow
-Mix the yolks with the sugar until
the mixture whitens, then add the
Mascarpone and mix until you get
a homogeneous mixture.
-Drain the gelatin and melt it with
microwave 5 seconds in a bowl with 1
tablespoon water, and add it in the
mascarpone cream, mix well.
-Integrate the whites into snow without the
break.
-Cut the sponge cake to cool in half, put
a layer of sponge cake in the mold to
hinge, soak the coffee cake on any
the surface where the cream will be
mascarpone.
-To pour the mascarpone cream and
sprinkle with cocoa powder.
-Put the second sponge cake and repeat
the operation keeping some cream for
cover the sides of the cake after
release
-Let the tiramisu cake in the fridge
4 hours minimum.
Before serving, unmold the cake, hide
the sides with the cream reserved and
sprinkle with cocoa and decorate to choose.
