Tiramisu cake

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, add 150 g sugar, 1 packet of vanillin sugar and salt little by little. Stir in the egg yolks one by one. Mix flour and baking powder, sieve over the egg mixture and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes. Let it cool down on a cake rack

2. 2

   Drain the cherries and collect the juice in a saucepan. Stir starch with 5 tablespoons of juice until smooth. Boil up the rest of the juice and 1 sachet of vanilla sugar. Remove from heat, stir in the mixed starch and simmer for about 1 minute, stirring continuously. Mix in the cherries and let it cool down. Mix espresso with liqueur. Stir mascarpone with 1 packet of vanilla sugar and 175 g sugar until smooth. Whip cream until stiff and fold in. Remove the base from the mould and cut through horizontally twice

3. 3

   Place a cake ring around the bottom base and sprinkle with about 1/3 of the espresso mixture. Add a good 1/4 of the cream and smooth it down. Spread half of the cherries on top, leaving about 2 cm of edge free. Place the middle cake base on top and sprinkle with about 1/3 of the espresso mixture. Again, spread a good 1/4 of the cream and the rest of the cherries on top. Cover with the top cake base. Drizzle with the rest of the espresso mixture. Remove the cake from the ring and spread with the rest of the cream. Spoon several times over the edge of the cake with a teaspoon. Chill the cake for about 2 hours

4. 4

   For the chocolate decoration, chop the chocolate and melt it with coconut oil over a warm water bath, mix well. Spread about half of the chocolate evenly on a freezer bag, allow to draw a little. Pull through the chocolate with a cake comb. Cut the freezer bag together with the chocolate into pieces about 12 cm long. Place them with the foil side down over a cardboard roll and chill. When the chocolate has solidified, carefully remove the foil. Process the rest of the chocolate in the same way. Decorate the cake with the chocolate curls

5. 5

   waiting time approx. 3 hours

Nutrition Facts

KCAL
540 kcal

CARBS
45 g

FATS
35 g

PROTEINS
7 g