Tyramisa cake at home

Let's start preparing a tiramisa cake from a biscuit. To do this, we need the following ingredients: chicken eggs, sugar, wheat flour and corn starch.

I immediately advise you to prepare a baking form for baking. If you have detachable, use it (click the bottom parchment). I took a detachable ring and installed a diameter of 21 centimeters. He does not have a bottom, so she made it with the help of food foil (in my 2 layers — dense and excellent quality). Additionally, she wrapped the side of the ring and put the design on the bottom of the largest diameter shape (26 centimeters). Immediately turn on the oven to heat up 170 degrees (today I have electric, lower heating, without convection).

130 grams of wheat flour (the recipe is used by the highest grade) and 30 grams of corn starch are mixed and sifted through a sieve.

Five large chicken eggs (the weight of one in the shell is about 60 grams), we dry out and break into volumetric dishes for whipping. Since the planetary mixer will work for me, I broke the eggs in the duty.

Add 150 grams of sugar. If you have endless sugar powder reserves, use it, but there is no difference.

Beat eggs with sugar with a mixer at high speeds until the mass increases much in volume. Well -beaten eggs leave a trace on the surface, which does not disperse at least 10 seconds. For example, my planetary mixer (800 W) at the 4th (maximum) speed needs at least 15 minutes for this. Of course, it will be possible to beat eggs with sugar and manual, but time depends on the power of your assistant. I did not do this manually, so I just keep silent.

In several receptions, we sift a mixture of flour and starch in the duty room. The spatula (preferably silicone) mix everything in a circle with folding movements.

As soon as the flour lumps do not remain, we stop kneading the dough. The biscuit dough does not like prolonged mixing (in order to maintain its airiness and splendor).

We transfer the dough to the prepared baking dish and leve it with a spatula (spoon). If your dough is quickly spreading on your own, you probably have a poorly beaten eggs.

We bake the classic biscuit in the already managed to warm up to 170 degrees the oven for about 30 minutes. Let me remind you that I indicate the time for my electric assistant, and your oven may need more or less. The readiness of the biscuit is checked visually and using a wooden toothpick, which should come out of the dough dough.

We give the finished baking to cool completely in shape, after which we remove the foil and cut out the biscuit along the walls with a knife with a long thin blade. If you baked it in a detailed form, first cut the biscuit, then remove the bottom and remove the baking paper. As I wrote above, the classic biscuit needs to stand up, so that later the impregnation does not make it porridge. We wrap the baking with cling film or foil and leave at room temperature for at least 4-6 hours. I recommend baking biscuit in the evening so that in the morning you can collect a home cake Tiramisu.

After the indicated time, we cut the white biscuit into 3 identical cakes. There are many ways and devices for this, but most often I make rather deep notches with a knife throughout the circumference, after which I cut with a conventional thread. The biscuit has stood out, so that it is cut carefully and practically does not crumble.

It is time to move on to the next stage of preparing Tiramisa cake at home. Products for impregnation, creams and decorations in front of you: biscuit cookies of savoyardi (ladies' fingers), cream cheese, cream for whipping (30-35 % fat), sugar powder, ground coffee and water, cognac and cocoa powder.

In any way convenient for you, prepare coffee (for 2 tablespoons of ground — 250 milliliters of water). A coffee maker helps me, but you can cook coffee in a Turk (then strain). It turns out 200 ml of freshly brewed black coffee, which needs to be allowed to completely cool, and then mix with 2 tablespoons of fragrant strong alcohol (optional).

Mascarpone and cream should be very cold for cream. Put 500 grams of cheese in the dishes for whipping (I cook it myself from the cream according to this recipe), add 150 grams of powdered sugar.

At medium speeds, the mixer first mix everything, and then beat the cream cheese so that the sugar powder completely dissolves. Literally 5 minutes enough.

Now add 500 milliliters of cold fat cream, which are suitable for whipping (this is indicated on the package). For desserts, I also make them from butter and milk (read detailed instructions here).

Beat all together first at minimum speed (before mixing and a more liquid state of cheese), after which we accelerate a little and achieve homogeneity and splendor. It is very important to constantly monitor the condition of the cream, as it can be easily interrupted. In this case, the stratification of the cream is likely (you get sweet butter and groove). That's how the mass of homogeneous becomes, literally 30 seconds and ready. If you have never prepared such a cream, I advise you to act as follows: to beat the cheese with powder and cream separately. After that, in parts, introduce whipped cream into the cheese mass.

The finished cream cream (weight — 1.1 kg) for the home cake Tiramis is very tender, while it is stable and in no case flows.

We collect the cake. On a flat dish or a special substrate we put the lower biscuit cake (one of three).

We evenly impregnate the already cooled coffee with cognac. In order not to lose with the quantity, put each cake into separate plates (cutting boards) and carefully distribute the impregnation.

It is also important to calculate the amount of cream so that not only the layers turn out to be the same, but also enough for decoration from above. In this case, kitchen scales or an accurate eye will help. The second option is not mine, and I always use weights. We evenly apply 250 grams of cream to the first and second cake, distributing it with a palette.

We lay cakes with cream on each other. The third cake is without a cream.

We apply another 200 grams of cream on the sides of the cake and 50 grams with a thin layer on top of the third cake. The sides should be well smeared with cream, as Savoyardi cookies will be attached to it.

We transfer the remaining 350 grams of cream cream into a confectionery bag with a round nozzle. Of course, the nozzle is not necessary to take exactly the round (an open star is suitable).

We put the cream on the third cake with such droplets. Why are these all grammar and accuracy? So that you have enough cream for decoration! Imagine if there is not enough cream and the cake will have an unfinished look …

Through a strainer, sprinkle the cake with 1 teaspoon of cocoa powder (I have alkalized, but this is not fundamentally).

The case is small — the decoration of the finished cake Tiramisu with biscuit cookies. Since my dish is not quite flat at the edge, Savoyardi is not very beautifully becoming vertically (the distance remains). That is why I cut it a little with a knife, and then I still cut the base with a bevel.

We put the cookies of ladies' fingers vertically along the entire circle of the cake, gently pressing it into the cream. I remind you that we add a biscuit with a diameter of 21 centimeters plus about a centimeter to the cream. There are just 23 cookies (in a package weighing 200 grams — exactly 24 pieces).

To make the cookies well and tightly attached to the cream, tie the cake with a beautiful ribbon. We send to the refrigerator for impregnation for a couple of hours, after which you can serve a dessert. In this form, the cake weighs 2 kg 100 g.

Here is such an appetizing home cake Tiramisu will easily decorate your festive table if you clearly follow a step -by -step recipe.

With portioned pieces, it is cut well, does not stop and does not smear on the cut. Very delicate, soft, juicy and moderately sweet dessert. Biscuitable cakes soaked in coffee are perfectly combined with velvety cream, while the cookies remain crispy even on the second day. Prepare for health and pleasant to you appetite, friends!