Wednesday, March 13, 2019

Tiramisu cake






Tiramisu cake



Ingredients

For the sponge
·       a little softened butter, for greasing
·       4 large free-range eggs
·       100g/3½oz caster sugar
·       100g/3½oz self-raising flour
·       For the filling
·       1 tbsp instant coffee granules
·       150ml/5½fl oz boiling water
·       100ml/3½fl oz brandy
·       3 x 250g/9oz tubs full-fat mascarpone cheese
·       300ml/10½fl oz double cream
·       3 tbsp icing sugar, sifted
·       65g/2¼oz dark chocolate (36% cocoa solids), grated

For the decoration
·       100g/3½oz dark chocolate, (70% cocoa solids), finely chopped
·       2 tbsp cocoa powder

Method

1.    Preheat the oven to 180C/160C(fan)/350F/Gas 4. Grease a 35x25cm/14x10in Swiss roll tin and line with baking parchment.
2.    For the sponge, place the eggs and sugar in a large bowl and, using an electric hand-held mixer, whisk together for about five minutes, or until the mixture is very pale and thick. The mixture should leave a light trail on the surface when the whisk is lifted.
3.    Sift over the flour and fold in gently using a metal spoon or spatula, taking care not to over mix.
4.    Pour the mixture into the prepared cake tin and tilt the tin to level the surface.
5.    Bake for 20 minutes, or until risen, golden-brown and springy to the touch. Cool in the tin for five minutes then turn out onto a wire rack and leave to cool completely.
6.    ……………………………………………
7.    ………………………………………………………….

Full Method :Click here