Wednesday, 11 July 2012
When I first started baking, one of the cake catches my eyes I would like to try is Tiramisu cake. Afterall is quite a fancy cake in cafe. Going through the recipes to get the right one, I realised this cake can be made without baking and some actually put in a glass to consume as a sweet dessert not totally a cake.
So I knew Tiramisu cake is can be present in different way, however the main ingredients for this cake is not only cheese but coffee and raw egg. Well I am not a coffee person at all. As coffee just make me way too happy and my heart will pump a lot usual than I would enjoy it ( too excited is not a good thing at time ).I pretty much told myself nah this is not a cake for me. Since I cant eat it I wont think I will make it.
However , this is the cake I have make. So never said never and one really cant tell her own future right :)
Yup was my friend Elva birthday on end of June. She is a coffee lover, coffee bring live and smile to her. If she has not has her first coffee in the day , you probably will not want to talk to her. As she will be completely in her world and cant hear you. It was a suprise birthday party for her. We celebrate the rice dumpling festival together and at the end of the meal , light was off and cake was presented with loud birthday song sang. The look on her face worth all the effort in preparing this cake and bring smile to me each time I think of it
So here is the recipe link I adapt the recipe from ->Table for 2 or more. I used a normal square mould for the sponge cake and did not used piping to shape the cake in her way. As this is my first time I would say I would go for the simple way I know and slice the cake in half to assemble the layer of it.
I would have the recipe type here for future easy access :
5 egg yolks
5 egg whites
Pinch of cream of tartar
80 gm sugar
165gm all purpose flour
1. Prepare 2 pans (10X10 inch). Line with paper.
2. Preheat oven to 200(fan)/220C
3. Beat egg yolks with 50gm sugar until thick and pale. Set aside.
4. Wash beaters and beat egg whites until frothy. Add in cream of tartar and beat until soft peaks. Add in sugar gradually and beat until medium stiff peaks.
5. Pour beaten egg yolk into whites and sift half the flour over both type of eggs. Fold.
6. Sift remaining flour over batter and fold.
7. Put batter into piping bag with a 1cm round tip. Pipe lines of batter onto both pans.
8. Bake for 6-8 minutes.
9. Leave cake to cool totally before use.
1.5 Tbsp Nescafe gold
150ml boiling water
2 tbsp kahlua or more (optional, other other suitable liquors)
Combine both and set aside to cool down. It’ll taste pretty bitter. Mix with liquor.
250gm cream cheese, room temp
3 pasteurized egg yolks, room temp
300gm whipping cream(dairy), whipped to soft peaks
3 pasteurized egg whites, room temp
¾ tsp cream of tartar
Cocoa powder for sprinkling
1. Place water into a heatproof bowl and sprinkle gelatin over. Let it sit for a while so that the gelatin granules will bloom. Heat bowl over hot pan of water or in the microwave to melt the gelatin. Refer to this post. Set aside to cool. Freeze a mixing bowl at this point for the cream
2. Beat egg whites in a clean bowl on high (hand mixer) for 1 minute. Put in cream of tartar and beat for another 4-5 minutes. It should have taken on form. Put in 80gm sugar gradually and beat for another 3 minutes. It should form peaks when beaters are lifted. Put in fridge while you do the next step. Take note that pasteurized egg whites needs more acid and more time to beat it up, and it yields lesser than regular egg whites.
3. Rinse the beaters and remove bowl from freezer. With that bowl, beat whipping cream until soft peaks. Transfer cream to a bowl and set aside in fridge.
4. With the same bowl, beat cream cheese until smooth, it’ll take only a minute. Put in 50gm sugar and beat for 1 minute. Put in egg yolks gradually and beat until smooth.
5. Fold the whipped cream into cheese mixture.
6. With your melted cooled gelatin in your left hand (if you’re right handed) and your hand mixer on your right, run the mixer on speed 1 or 2 (if 1 is too slow for ur machine). Drizzle in the gelatin as the mixer is on. Make sure the mixer mixes the gelatin evenly.
7. Pour cheese mixture into egg whites and fold. Use immediately to fill cake.
Note : I did not used Kahlua instead I used Bailey and the result is fantasic .
I did not used pasteurized egg as I cant find any here in Australia. With normal egg is still good .I guess just cant keep this cake for long and must consume on the day it was make .
Interesting way for her to cut the cake as she does not want her name to be "cut off" . As the result I cant take a clear picture on the slice of cake. Not too sure will I bake this cake again. Maybe if someone requested it I will give it another tried. I have a small slice of myself , is not my custome not to eat my own cake . The taste is creamy and rich , full of coffee favour yet not over powering. Verdict is everyone love it :)