Tiramisu Cake with Chocolate Curls
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 313 kcal | (15 %) | ||
| Protein | 4.6 g | (5 %) | ||
| Fat | 17.7 g | (15 %) | ||
| Carbohydrates | 33 g | (22 %) |
Ingredients
- For the batter
- 4 medium eggs
- 3 Tbsps hot water
- 1 packet Vanilla sugar
- 3 drops Cooking oil (lemon)
- 100 grams Pastry flour
- 100 grams cornstarch
- 2 Baking powder
- For the filling
- 3 egg yolks
- 150 grams sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- 500 grams Mascarpone
- For decoration
- 100 grams Dark couverture chocolate
- 10 grams Coconut oil
- cocoa powder (for dusting)
Preparation steps
For the batter, separate the eggs. Beat the egg white with 40 grams (approximately 2 tablespoons) sugar until stiff. Beat the egg yolks with the remaining sugar, water, vanilla sugar and lemon until creamy. Fold the egg whites into the yolk mixture. Sift the flour with cornstarch and baking powder over the top, then fold into the egg mixture. Line a springform pan (28 cm diameter) (approximately 11 inches) with parchment paper and pour in the batter. Bake in a preheated oven at 200°C (approximately 400°F) (gas mark 3-4, fan: 180°C or approximately 350°F) for about 30 minutes. Loosen the cake from the pan and turn out onto a wire rack lined with parchment paper. Remove the parchment paper from the back of the cake and leave to cool.
For the filling, beat the egg yolks with sugar, vanilla sugar and salt in a bowl. Place over a hot water bath and beat until creamy. Set the bowl over a cold water bath and beat until chilled. Stir in the mascarpone. Cut the cake twice horizontally, forming 3 layers. Set the bottom layer on a plate. Stir the coffee with the brandy. Soak the cake with 1/3 of the coffee mixture. Spread 2-3 tablespoons of the filling on the cake. Set the middle layer on top, soak with coffee and spread with 2-3 tablespoons of filling. Place the top layer and press gently.
Soak with the remaining coffee mixture and spread with the remaining filling. Refrigerate for 1-2 hours. Cut the chocolate and coconut oil into pieces and place in a bowl. Melt over a hot water bath. Pour out thinly on a marble work surface and allow to solidify. Use a pastry scraper or metal spatula to form curls. Just before serving, decorate the tiramisu cake with chocolate curls and dust thickly with cocoa.
