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Melissa Veytia

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Tiramisu cake

1 h 10 min
50 min
Not so easy
175
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A classic Italian pastry we turn it into a delicious cake, with a soft coffee cake, served with a smooth cream of mascarpone cheese, and a crispy soleta inside, soaked with coffee.
Learn more about Melissa Veytia

Ingredients

12 servings
  • 2 cups of wheat flour For the coffee cake
  • 1 teaspoonful of Salt For the coffee cake
  • 1 1/2 teaspoons of baking powder For the coffee cake
  • 1 Cup of Butter For the coffee sponge cake (180g)
  • 1 Cup of sugar For the coffee cake
  • 4 pieces of egg For the coffee cake
  • 1 Cup of milk For the coffee cake
  • 5 spoonfuls of instant coffee For the coffee cake
  • 1 teaspoonful of vanilla For the coffee cake
  • 600 grams of mascarpone cheese for cream cheese
  • 1 1/4 cups of powder sugar for cream cheese
  • 1 tablespoon of vanilla for cream cheese
  • 4 pieces of egg white Soleta cupcake
  • 4 pieces of egg yolk Soleta cupcake
  • 1 Cup of sugar Soleta sponge cake, divided
  • 1 teaspoonful of vanilla Soleta cupcake
  • 1 Cup of flour Soleta cupcake
  • 1 Cup of Water hot
  • 2 spoonfuls of instant coffee
  • 1/4 of Cup of coffee liqueur
  • to taste of cocoa powder to decorate

    Preparation

    Preheat the oven to 170 ° C.
    In a bowl sift the flour, salt and baking powder. Reserve.
    Beat butter, with sugar, eggs, milk, coffee and vanilla essence. Incorporate the powders little by little while continuing to beat.
    Pour into a cake mold 23 cm in diameter previously floured and greased, bake for 35 minutes. Let cool and reserve.
    For the filling, beat at low speed the mascarpone cheese with the icing sugar, the vanilla essence and place in a pastry sleeve with duya lisa. Reserve in refrigeration.
    For the soleta: Preheat the oven to 190 ° C, beat the whites with half the sugar until they have a nougat point. Reserve.
    Beat the egg yolks with the remaining sugar, add the vanilla essence, incorporate the whites in an enveloping way, alternating with the sifted flour.
    Pour into a pastry sleeve with duya lisa, place on a tray with waxed paper forming two circles the size of the diameter of the cake, bake for 15 minutes.
    Mix coffee in the hot water, add the coffee liqueur and reserve.
    Cut the coffee sponge in half, place a soleta, with the help of a brush drench it with the coffee liqueur mixture, add a bit of cream cheese and repeat to have two layers.
    Decorate with cream cheese, sprinkle the cocoa, decorate with cheese rosettes.
    Cut a slice and serve.

    PRESENTATION

    On an extended plate, served with a cup of tea.

    TIPS

    Because of its high fat content, it is important not to beat the mascarpone cheese, otherwise it could be cut.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    836
    kcal
    42%
    Carbohydrates
    116
    g
    39%
    Proteins
    12.0
    g
    24%
    Lipids
    41.7
    g
    64%
    Fiber
    6.7
    g
    13%
    Sugar
    68.7
    g
    76%
    Cholesterol
    107
    mg
    36%
    Esha
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