I couldn’t decide exactly what to eat. That’s when I come to throw together a tiramisu, but now I needed something else. Let it be a little chocolate, let it be creamy, let it be pasta, let it have a taste that softens the bitter chocolate a bit …
I grabbed myself, went out into the kitchen, looked around the fridge, and then unloaded the ingredients I wanted to thicken into the cake on the counter. So Dutch cocoa, almonds, amaretto liqueur, coffee, mascarpone, eggs, cream were included in the “set” …..
This cake is probably not a great invention, it is possible that someone else has already made something like this, but in this form, with this composition, it has become the result of total improvisation. Unfortunately, it’s not a bargain, but on special occasions or holidays, you might be able to afford it. In fact, not everyone keeps almond liqueur at home – probably just to use half a decide for this dessert, you won’t even buy a bottle of it because it’s unnecessary – not everyone has a mascarpone in their fridge on a permanent basis, but you can use these ingredients with someone else. replace them (almond liqueur with chocolate liqueur, rum, etc .; mascarpone with thick yoghurt, cream cheese, etc.) or even omit them. Unfortunately, the ingredients include plenty of eggs, as the dough and cream are also made with eggs. I’m in a lucky position because my dear grandmother’s hens lay eggs properly, so I’m constantly stocked with homemade eggs.
I’m looking for the right description for the cookie … It’s like a tiramisu combined with a Caprese cake and a good glass of frothy cappuccino, all fooled by a little homemade marzipan. Perhaps the most appropriate quality would be to be rich. Yes! Rich taste, but absolutely no concentrated sweets.
INGREDIENTS FOR THE DOUGH:
6 eggs separated
30 grams of Dutch cocoa powder
70 grams ground almonds
1 tsp of baking powder
60 grams of caster sugar
pinch of salt
INGREDIENTS FOR THE CREAM:
8 egg yolks
400 grams of cooking cream
400 ml of full-fat milk
60 grams of the caster. sugar
4 cups of espresso
500 g of mascarpone
4 sheets of gelatin
OTHER INGREDIENTS:
0.5 dl amaretto liqueur
bitter cocoa powder for spreading
marzipan balls
almond slices
PREPARATION:
For the dough, beat the egg whites into a foam with a pinch of salt.
Stir in the egg yolks until frothy with the sugar, add the cocoa, chopped almonds and baking powder and mix thoroughly. Carefully rotate the protein foam.
Pour into a non-stick (or buttered) baking tin and place in a preheated oven at 180 ° for approx. 30 minutes (needle test!).
After removing the dough from the oven, sprinkle with amaretto liqueur.
Allow cooling.
Heat the milk, cream, coffee and 3 tablespoons of sugar for the cream.
Stir in the egg yolks until bleached with the other 3 tablespoons of sugar.
Pour the warm milk over the egg mixture, stirring constantly, then pour it all back into a boiling vessel and thicken over low heat.
Stir in 3-4 sheets of gelatin.
Cool and then stir in the mascarpone.
Pour over the cooled cocoa paste and place in the fridge / cool overnight.
The next day, sprinkle the top of the cake with bitter cocoa and garnish with marzipan and almond slices.
