Tiramisu Slices

Name: Tiramisu Slices
Cook time: 1 h
Total time: 1 h
Yield: 30
Ingredients: 4 TABLESPOONS Instant espresso powder; 400 g soft butter or margarine; 1 pinch Salt; 575 g Sugar; 8 Eggs (size M); 500 g Flour; 1 package Baking Powder; 650 g Schmand; 100 g Chocolate mocca beans; 3 packages Cream stabiliser; 500 g Mascarpone; 7-10 Tbsp Fat and flour

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 30

4 TABLESPOONS Instant espresso powder
400 g soft butter or margarine
1 pinch Salt
575 g Sugar
8 Eggs (size M)
500 g Flour
1 package Baking Powder
650 g Schmand
100 g Chocolate mocca beans
3 packages Cream stabiliser
500 g Mascarpone
7-10 Tbsp Fat and flour

Directions

1
Mix espresso powder with 4 tablespoons of hot water. Cream fat with salt and 450 g sugar. Stir in eggs one after the other. Mix flour and baking powder, alternating with 150 g sour cream. Remove 1/3 of the dough, stir in espresso.
2
Grease the fat pan of the oven (32 x 39 cm) and dust with flour. Add light-coloured dough and smooth it down. Spread the dark dough in splotches on top. Spread the mocha beans on the dark dough and press in a little. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-35 minutes (test with sticks!) Let cool on a cake rack. Mix 125 g sugar with cream setting agent. Stir mascarpone and 500 g sour cream until smooth. Let the cream mixture trickle in. Spread on the cake and refrigerate for about 1 hour.
3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-35 minutes (test with sticks!) Let cool on a cake rack. Mix 125 g sugar with cream setting agent. Stir mascarpone and 500 g sour cream until smooth. Let the cream mixture trickle in. Spread on the cake and refrigerate for about 1 hour. Cut into pieces shortly before serving
4
2 hours waiting time