Tiramisu cake with strawberries

Name: Tiramisu cake with strawberries
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 7-10 Tbsp slightly + 225 g soft butter; 7-10 Tbsp some + 200 g flour; 50 g Amarettini; 5 Eggs (Gr. M); 2 TABLESPOONS to garnish about 10 cherry tomatoes,; 7-10 Tbsp Salt; 3 deleted Tsp Baking Powder; 100 ml Milk; 500 g Strawberries; 2 sheets white gelatine; 500 g Mascarpone; 250 g Whipped cream; 3 TABLESPOONS freshly brewed hot espresso; 2 TABLESPOONS Amaretto; 7-10 Tbsp Baking cocoa; 7-10 Tbsp Aluminium foil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

7-10 Tbsp slightly + 225 g soft butter
7-10 Tbsp some + 200 g flour
50 g Amarettini
5 Eggs (Gr. M)
2 TABLESPOONS to garnish about 10 cherry tomatoes,
7-10 Tbsp Salt
3 deleted Tsp Baking Powder
100 ml Milk
500 g Strawberries
2 sheets white gelatine
500 g Mascarpone
250 g Whipped cream
3 TABLESPOONS freshly brewed hot espresso
2 TABLESPOONS Amaretto
7-10 Tbsp Baking cocoa
7-10 Tbsp Aluminium foil

Directions

1
Grease a springform pan (20 cm Ø) and dust with flour. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Coarsely crumble the Amarettini. Separate eggs. Beat the egg white until stiff, then add 2 tbsp. sugar.
2
Cream 225 g butter, 100 g sugar and 1 pinch of salt. Stir in the egg yolks one by one. Mix 200 g flour and baking powder and stir in briefly, alternating with the milk. First fold in amarettine crumbs, then beaten egg white in 2 portions.
3
Fill the dough into the mould and smooth it down. Bake in the hot oven for about 1 hour. Cover with aluminium foil after about 35 minutes. Take out and let cool in the form for at least 2 hours.
4
Wash and clean the strawberries. Depending on the size, halve or quarter them. Soak gelatine in cold water for about 5 minutes. Mix mascarpone and 50 g sugar. Whip cream until stiff. Squeeze the gelatine well, dissolve in the espresso.
5
Stir in the liqueur. Gradually stir 2 tablespoons of mascarpone into the espresso liqueur mixture, then stir everything into the remaining mascarpone. Fold in the cream.
6
Remove the cake base from the mould and cut through horizontally twice. First 1⁄3 spread cream, then half the strawberries on the bottom cake layer. Cover with the middle cake base and repeat the process.
7
Cover with the top base, press down lightly and spread the rest of the cream loosely on top. Chill the cake for about 1 hour. Just before serving, dust with cocoa and decorate with chocolate shavings if desired.