Tiramisu cake

COOK TIME
30 mins

TOTAL TIME
270 mins

Ingredients

Directions

1. 1

   Bring 250 ml of water to the boil, dissolve the espresso powder in it and let it cool down a little. Add liqueur and stir. Grease the bottom of a springform pan (22 cm Ø).

2. 2

   Separate 4 eggs for the bottom. Beat the egg whites with 4 tbsp. lukewarm water until stiff and finally add 125 g sugar and vanilla sugar. Stir in the egg yolks one by one. Mix flour and baking powder and carefully fold into the egg mixture. Put the sponge mixture into the springform pan. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 15-20 minutes. Take the sponge out of the oven and let it cool down on a cake rack.

3. 3

   For the cream, mix the mascarpone, 2 eggs and 75 g sugar with the whisk of the hand mixer. Cut the sponge in half horizontally and place the bottom cake layer on a cake plate. Sprinkle with about half of the espresso mixture and spread about 1/3 of the cream on top. Now place the second cake base on top and sprinkle with the remaining espresso mixture. Spread the remaining cream all around the cake. Use a tablespoon to make light tips.

4. 4

   Chill the cake for at least 4 hours (preferably overnight). Sprinkle with cocoa powder just before serving.

Nutrition Facts

KCAL
360 kcal

CARBS
29 g

FATS
22 g

PROTEINS
7 g