Tiramisu cake from the tray

Name: Tiramisu cake from the tray
Cook time: 45 min
Total time: 45 min
Yield: 32
Ingredients: 250 g soft lactose-free butter; 475 g Sugar; 2 knife points pulp of a scraped vanilla pod; 8 Eggs (size M); 300 g lactose-free whipped cream; 250 g Flour; 300 g crushed almonds; 1 package Baking Powder; 750 g lactose-free mascarpone; 750 g lactose-free low-fat curd; 1 package Cream stabiliser; 3 TABLESPOONS cold espresso; 2 TABLESPOONS Almond liqueur; 2-3 TABLESPOONS Cocoa powder for baking; 7-10 Tbsp Grease

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 32

250 g soft lactose-free butter
475 g Sugar
2 knife points pulp of a scraped vanilla pod
8 Eggs (size M)
300 g lactose-free whipped cream
250 g Flour
300 g crushed almonds
1 package Baking Powder
750 g lactose-free mascarpone
750 g lactose-free low-fat curd
1 package Cream stabiliser
3 TABLESPOONS cold espresso
2 TABLESPOONS Almond liqueur
2-3 TABLESPOONS Cocoa powder for baking
7-10 Tbsp Grease

Directions

1
Cream fat, 200 g sugar and vanilla pulp. Stir in 6 eggs one after the other. Add 100 g cream. Mix flour, 100g almonds and baking powder and stir in briefly. Spread the dough on a greased baking tray (approx. 32 x 39 cm). 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
2
For the Amarettini, mix 200 g of ground almonds with 50 g of sugar. Separate 2 eggs. Cream egg white with 50 g sugar. Fold into the almond-sugar mixture. Place small heaps of the dough on a baking tray covered with baking paper (e.g. using 2 teaspoons). Bake Amarettini in a preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for about 15 minutes. Turn off the oven and let it bake in the closed oven for about 1 hour. Let them cool down. Mix mascarpone, 175 g sugar, 1 packet 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 firmly 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
3
waiting time approx. 3 hours