Since yesterday I am back from the dreamlike South Africa, where I was allowed to visit JBR. Sun, blue cloudless sky, exciting landscape, excellent food, juicy plums, pears, apples, figs, nectarines and peaches from the tree, grilling chirps. Now it’s time to kiss my family, unpack my suitcase, sort my thoughts, acclimate to the snowy landscape of JBR.
However, so that you don’t have to miss out on a Sunday sweet here, I asked the wonderful Ouefux. if she would like to write a guest post and when she said YES and sent me this recipe, I jumped a little bit like a bouncy ball for joy. A tiramisu cake – honestly, what would I give for a piece like that…
To be honest, when dear Jeanny asked me to do a guest post for her blog, I was really excited. What an honour to be able to show my pictures here!
For so long I didn’t even have to think about what I wanted to show here today.
I have a pretty tasty tiramisu for you, a tiramisu in the form of a cake.
What do you say to that?
TIRAMISU CAKE
INGREDIENTS FOR THE BISCUIT BASE:
4 eggs (separate the white and yolk)
4 tbsp warm water
60g and 65g sugar
1 packet of vanilla sugar
130 grams of flour
0.5 tsp baking powder
some fat for the shape
INGREDIENTS FOR THE MASCARPONE CREAM:
500g mascarpone
2 eggs
75 grams of sugar
OTHER INGREDIENTS:
250 ml of cold espresso
70 ml of amaretto
cocoa powder
grated chocolate
PREPARATION OF THE ESPRESSO-AMARETTO MIXTURE:
- Boil ¼ liter espresso and let it cool down.
- Then mix the cold liquid with the amaretto and refrigerate until ready to use.
PREPARATION OF BISCUIT BASE:
- Beat the egg whites with water and 60 g sugar until stiff.
- Mix the egg yolks with 65 g sugar and vanilla sugar. Gently fold in the whipped cream.
- Mix the flour and baking powder, sift over the egg mixture and carefully fold in. Then mix quickly with a mixer.
- Halve the dough. Bake both halves one after the other in a greased springform pan (diameter: 18 cm) at 200° for approx. 10-15 minutes. You can also bake the two bases in parallel if you have two springform pans of the same size.
- After baking, let the two bases that have been made cool down. Then brush the bases with the cold espresso-amaretto mixture or dip them in it. Depending on how heavily soaked you want to process the floor.
PREPARATION OF THE MASCARPONE CREAM:
- Mix the mascarpone, eggs and sugar to a homogeneous mass and refrigerate until further processing.
FINALIZATION:
- Place one of the bases on a cake platter/plate and spread a layer of mascarpone cream on top. Place the second sponge cake base on the mascarpone layer and spread it with mascarpone as well. If you like, you can also spread some cream around the entire cake.
- Chill the tiramisu cake until ready to eat and sprinkle with cocoa and grated chocolate just before enjoying.
Well, do you now feel like a piece of sweet happiness? Me, yes! Many thanks. I am in love with this recipe!
