Framed tiramisu cake
The tiramisu made today is to use the cream cream decoration introduced by Dorothy to make the tiramisu cake used to wear a beautiful headdress and become more romantic. The taste seems to be better because of the use of cream.
Ingredients
250g cheese3 egg yolks
100g egg white
150g light cream
130 g water
10 g gilding
50g white chocolate
Directions
Step 1
Whisk the egg yolk until smooth (soak the gelatine tablets in 40ml cold water to soften, and melt them in a warm water bath until transparent for standby)Step 2
Add sugar and water to boil, pour two-thirds sugar water into the egg yolk liquid, and stir while addingStep 3
Soak the remaining sugar water in finger biscuitsStep 4
Brush the soaked finger biscuits with coffee wine (instant coffee + rum)Step 5
Whisk the light cream to 7 and distribute. Add mascarponeStep 6
With the help of an electric egg beater, stir evenly without particlesStep 7
Add mascarpone cream paste to the egg yolk and stir well
Step 8
Add melted gelatine and stir wellStep 9
Spread a layer of finger biscuits on the bottom mold and pour in half of the cheese pasteStep 10
Spread another layer of biscuitsStep 11
Pour in all the remaining cheese pasteStep 12
Wrap with plastic wrap and refrigerate for more than 4 hoursStep 13
Soften the salt free butter at room temperature and beat until slightly white
Step 14
Add the melted white chocolate, stir well and set asideStep 15
Divide 40 grams of sugar, add 40 grams of water and boil in a small pot to 120 degreesStep 16
While boiling sugar, whisk protein + 20g white sugar, beat until soft foaming, pour 120 ℃ syrup water, whisk and rinseStep 17
Add the beaten egg white cream to the butter pasteStep 18
Keep stirring evenly and put it in the refrigerator for standby (the freshly mixed cream will be thin and not suitable for flower mounting. It can be used as flower mounting after being placed in the refrigerator for 30 minutes, and the unused cream can be sealed and refrigerated for 2 days)Step 19
Tiramisu sprinkles sugar free cocoa powder on a small powdered sugar sieve
Step 20
Mount the flower mouth in the flower bag, using No. 104 flower mouthStep 21
First squeeze out the flower centers on the diced flowers (originally wanted to make chocolate colored roses, but later thought it was better to make yellow roses)Step 22
Squeeze 3 petals around the flower center in turnStep 23
Squeeze 5 petals on the periphery in the same wayStep 24
Squeeze 7 petals on the outer edge so that one rose is finishedStep 25
Drop the first rose in the middle of the cake