Tirami Su cake with strawberries

Name: Tirami Su cake with strawberries
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 50 g Amarettini; 225 g soft butter or margarine; 175 g Sugar; 1 pinch Salt; 5 Eggs (size M); 200 g Flour; 2 1/2 slightly heaped Tsp baking powder; 125 ml Milk; 500 g Strawberries; 2 sheets Gelatine; 500 g Mascarpone; 1 heaped Tbsp soluble coffee powder; 25 ml Almond liqueur; 250 g Whipped cream; 7-10 Tbsp Cocoa powder; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Figure 03-08: Chocolate rolls for decorating

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

50 g Amarettini
225 g soft butter or margarine
175 g Sugar
1 pinch Salt
5 Eggs (size M)
200 g Flour
2 1/2 slightly heaped Tsp baking powder
125 ml Milk
500 g Strawberries
2 sheets Gelatine
500 g Mascarpone
1 heaped Tbsp soluble coffee powder
25 ml Almond liqueur
250 g Whipped cream
7-10 Tbsp Cocoa powder
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil
7-10 Tbsp Figure 03-08: Chocolate rolls for decorating

Directions

1
Roughly chop the Amarettini. Cream fat, 100 g sugar and salt. Separate the eggs. Stir in egg yolks one after the other. Mix flour and baking powder and stir in alternately with the 100 ml milk briefly. Beat the egg whites until stiff and add 25 g sugar at the end. Fold the beaten egg whites into the dough in two portions. Fold in Amarettini
2
Put the dough into a greased springform pan (20 cm Ø) sprinkled with flour and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 hour, cover with aluminium foil after approx. 35 minutes. Remove and let cool on a cake rack for at least 2 hours. Wash and clean the strawberries and cut them in half or quarters depending on size
3
Soak gelatine in cold water. Mix mascarpone and 50 g sugar. Bring 25 ml milk to the boil and dissolve coffee powder in it. Squeeze the gelatine, dissolve in the coffee milk and stir in the almond liqueur. Whip cream until stiff. Stir a little cream into the coffee milk, then stir everything into the rest of the cream. Carefully fold in the cream
4
Remove the base from the mould, cut the base twice horizontally. First spread 1/3 of the cream, then half of the strawberries on the bottom cake layer. Cover with the 2nd base and repeat the process. Cover with the third base, press down lightly and spread the rest of the cream loosely on top. Chill the cake for about 1 hour. Dust the cake with cocoa shortly before serving
5
Picture 03-08: Decorate with chocolate rolls
6
waiting time approx. 3 hours