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This Tiramisu Cake features layers of homemade cocoa sponge cake soaked in a rich coffee-rum syrup, layered with a velvety smooth Mascarpone cream. It is a sophisticated dessert that balances the bitterness of cocoa and coffee with the sweetness of creamy Mascarpone.
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Bake a cocoa sponge cake and let it cool completely. → Prepare the Mascarpone cream by mixing yolks, sugar, gelatin, and folding in whipped cream. → Assemble the cake in a mold with sponge layers soaked in coffee-rum syrup and cream layers. → Refrigerate for at least 4 hours to set. → Unmold using heat and dust with cocoa powder before serving.
Bake a cocoa sponge cake and let it cool completely. → Prepare the Mascarpone cream by mixing yolks, sugar, gelatin, and folding in whipped cream. → Assemble the cake in a mold with sponge layers soaked in coffee-rum syrup and cream layers. → Refrigerate for at least 4 hours to set. → Unmold using heat and dust with cocoa powder before serving.
This Tiramisu Cake features layers of homemade cocoa sponge cake soaked in a rich coffee-rum syrup, layered with a velvety smooth Mascarpone cream. It is a sophisticated dessert that balances the bitterness of cocoa and coffee with the sweetness of creamy Mascarpone.
Separate the egg whites and yolks. Place egg whites in a large bowl and add lemon juice.
Whisk egg whites and gradually add 50g of sugar in three batches until stiff peaks form to create a meringue.
Add 2 egg yolks to the meringue and whisk gently until combined.
Sift together 35g cake flour and 10g cocoa powder into the mixture. Fold gently with a whisk or spatula.
In a small bowl, mix 15ml milk and 15g vegetable oil. Take a small amount of the batter, mix it into the milk/oil mixture, then pour everything back into the main batter and fold until smooth.
Make sure the egg whites are at room temperature for better volume when whisking meringue.
Do not over-mix after adding the flour to keep the cake fluffy.
The gelatin must be fully melted in the warm egg yolk mixture to ensure the cream sets properly.
Using a warm towel helps to get a clean and smooth edge when removing the cake from the ring mold.
Refrigeration is crucial for the texture; do not skip the 4-hour setting time.
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