Tiramisu cake from the tray
easy
45 mins
45 mins
Ingredients
- 250 g soft butter or margarine
- 375 g Sugar
- 2 packages Vanillin sugar
- 6 Eggs (size M)
- 300 g Whipped cream
- 250 g Flour
- 100 g crushed almond
- 1 package Baking Powder
- 750 g Mascarpone
- 750 g Low-fat curd
- 1 package Cream stabiliser
- 3 TABLESPOONS cold espresso
- 2 TABLESPOONS Almond liqueur
- 250 g Amarettini
- 2-3 TABLESPOONS Cocoa powder
- 7-10 Tbsp Grease
Directions
- 1
Cream the fat, 200 g sugar and 1 sachet of vanillin sugar. Stir in the eggs one after the other. Add 100 g cream. Mix flour, almonds and baking powder and stir in briefly. Spread the dough on a greased baking tray (approx. 32 x 39 cm).
- 2
Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Remove the cake, remove from the edge and let it cool down. Mix mascarpone, 175 g sugar, 1 packet of vanilla sugar and quark. Whip 200 g cream until stiff, allowing the cream firmer to trickle in. Fold the cream into the mascarpone. Mix espresso and liqueur, spread on the cake. Cut the cake in half crosswise and place on 2 cake plates or trays. Spread approx. 1/3 mascarpone cream on the cake bases. Spread Amarettini on top, press down and cover with the remaining cream.
- 3
Mix espresso and liqueur, spread on the cake. Cut the cake in half crosswise and place on 2 cake plates or trays. Spread approx. 1/3 mascarpone cream on the cake bases. Spread Amarettini on top, press down and cover with the remaining cream. Put the cake in a cool place for about 2 hours. Dust the cake with cocoa and cut into 32 pieces
- 4
waiting time approx. 3 hours
Nutrition Facts
350 kcal
27 g
23 g
8 g
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