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Melissa

Melissa Veytia

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Tiramisu cake

1h 10 mins
50 mins
Half
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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 portions
  • 2 cups wheat flour, For the coffee cake
  • 1 teaspoon salt, For the coffee cake
  • 1 1/2 teaspoons baking soda, For the coffee cake
  • 1 cup butter, For the coffee sponge cake (180g)
  • 1 cup sugar, For the coffee cake
  • 4 eggs, For the coffee cake
  • 1 cup milk, For the coffee cake
  • 5 tablespoons instant coffee, For the coffee cake
  • 1 teaspoon liquid vanilla, For the coffee cake
  • 600 grams mascarpone cheese, for cream cheese
  • 1 1/4 cups powdered sugar, for cream cheese
  • 1 tablespoon liquid vanilla, for cream cheese
  • 4 egg whites, Soleta cupcake
  • 4 egg yolks, Soleta cupcake
  • 1 cup sugar, Soleta sponge cake, divided
  • 1 teaspoon liquid vanilla, Soleta cupcake
  • 1 cup flour, Soleta cupcake
  • 1 cup Water, hot
  • 2 tablespoons instant coffee
  • 1/4 cups coffee liqueur
  • to taste 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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