Making method of tiramisu cake;

Ingredients: cream cheese 140g, whipped cream 140g, 2 egg yolks, 45g sugar, 35g milk, gelatin 10g and 2 Qifeng cakes.

Accessories: 8 grams of Nestle espresso black coffee. 55g of water, 30g of sugar, 20ml of Masala wine and a proper amount of cocoa powder.

Method for making tiramisu cake

1. Make coffee, wine and sugar liquid.

Add 2.8 grams of black coffee powder into a container, add 55 grams of warm water and 30 grams of white sugar, and fully stir to melt.

3. After cooling, add 20ml of Ma Sala wine, and stir evenly to form a sugar solution of coffee wine.

Make cheese sauce.

5. Cut the gelatin into large pieces and soak it in ice water until it becomes soft.

6.2 Egg yolk +20g sugar +35g milk are stirred evenly, and heated water (about 80 degrees Celsius) is continuously stirred until it becomes sticky and creamy. This is to cook and disinfect the egg yolk. This method is safer and more labor-saving than pouring boiling sugar water into egg yolk and stirring.

7. Take it out of hot water, immediately put it into cold water and continue to stir and cool until it becomes thick.

8. Mascapone cheese, stir in warm water (about 50 degrees Celsius) until smooth, fluffy and particle-free.

9. Add the egg milk emulsion in step 7 into the mascarpone cheese and stir well.

10. Add12 coffee wine sugar solution and stir well.

1 1. Take out the soaked gelatin tablets and melt the heat preservation water.

Sharing a calculation method of gelatin dosage, 1g gelatin can solidify 40g liquid. Take this cake as an example, the total amount of coffee wine and cheese paste is about 400g, so in proportion, these materials can be completely solidified by using 10g gelatin.

12. Add the melted gelatine into the mixture in step 10, stir it evenly, and let it cool for later use.

13. Pour the whipped cream into a container, add 25g sugar, and stir until it can keep particles and feel slightly flowing.

14. Add the whipped cream into the mixture of step 12 (cool to 30 degrees Celsius) and quickly stir evenly to form a cheese paste. The temperature of the cheese paste is kept at about 20 degrees Celsius, because gelatin begins to solidify below 15 degrees Celsius.

At this point, all the raw materials for making tiramisu cake are ready. Let's start assembling the cake.

15. cake assembly: two 6-inch Qifeng cakes, with a thickness of 1.5~2 cm. I used cocoa this time. Please pay attention to my recipe-"Coco Qifeng Cake", which has a very detailed explanation.

16.6 inch circular movable bottom die is padded with oil paper.

17. Put a piece of Qifeng cake and brush it evenly with coffee, wine and sugar.

18. Pour in 1/2 cheese paste, and shake it a few times to make bubbles.

19. Spread another piece of Qifeng cake and brush it with coffee, wine and sugar.

20. Pour in the remaining cheese paste, pop up bubbles, smooth the surface and put it in the refrigerator for 4 hours.

2 1. Put a cylindrical bracket at the bottom of the refrigerated cake, and blow around the cake mold with a blower to easily demould it.

22. Finally, a layer of cocoa powder is evenly screened on the surface of the cake, and the tiramisu cake is finished.

23. When you cut it open, the soft and porous hurricane cake is full of coffee and wine, fragrant and moist, and the cheese paste is also inhaled, which is closely combined, layered and attractive in color. I can't stop drooling!

Cooking skills:

There is no need for unnecessary decoration. A fine layer of cocoa powder is the best decoration of Tiramisu. This extremely simple appearance is the true color of Tiramisu's simple appearance, which contains endless delicacies.

In order to ensure the integrity and uniformity of the longitudinal section, this tiramisu cake uses Qifeng cake slices instead of lady finger, and in order to keep the regular shape, gelatin is added as a coagulant, which has no effect on the taste. Absolutely authentic, delicious to cry!

Precautions:

1, gelatin must be soaked in cold water, and it will melt directly when the temperature is high;

2, the egg milk slurry must be heated with water, and direct heating will become egg drop soup;

3. When adding whipped cream, the temperature of cheese paste should be controlled well. If the temperature is too high, the whipped cream will melt and affect the final taste.

4. Mascapone cheese is irreplaceable, otherwise the taste is not authentic; Ma Sala can use brandy instead.