Tiramisu cake

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Melt 100 g butter in a small pot, let it cool down a little. Crumble the cantuccini in a universal chopper. Mix crumbs with butter. Spread the bottom of a springform pan (26 cm Ø) with oil.

2. 2

   Pour the crumb mixture into the mould and press to a flat base. Chill for about 30 minutes.

3. 3

   Meanwhile melt 50 g butter, let it cool down a little. Separate 1 egg. Beat the egg yolks, 4 eggs and 175 g sugar with the whisk of the hand mixer until thick and creamy. Stir in mascarpone, low-fat curd, butter and starch.

4. 4

   Beat the egg whites until stiff, carefully adding 50 g sugar. Fold the beaten egg whites into the mascarpone mixture and place on the crumb base.

5. 5

   Place two pieces of foil about 50 cm long on the work surface and place another piece of foil across them. Place the springform pan in the middle and pull up the sides with the foil (so that the cake pan is sealed all around with foil).

6. 6

   Melt 100 g of nut nougat cream in a saucepan over medium heat. Carefully spread the nut nougat cream with a spoon and "swirl" it into the cheese mixture. Place the springform pan on the fat pan of the oven.

7. 7

   Add boiling water so that the mould is 1/4 full of water. Bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for 1 1/2-1 3/4 hours. Remove from the oven, immediately lift out of the aluminium foil and allow to cool on a cake rack for 2-3 hours.

8. 8

   Heat 125 g nut nougat cream, cream and espresso powder in a pot while stirring constantly. Remove from the heat, allow to cool for 2-3 minutes and carefully spread on the cake with a spoon. Chill the cake for about 30 minutes.

Nutrition Facts

KCAL
540 kcal

CARBS
42 g

FATS
35 g

PROTEINS
12 g