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Category: Tortes
Prep Time: Cook Time: Total Time:
Cake
4 eggs, separated
3/4 cup sugar
3 tbsp water
1/2 tsp vanilla
3/4 cup flour
1 tsp baking powder
Syrup
1/2 cup sugar and water
2 tbsp instant espresso or coffee powder
2 tbsp rum
Filling
1/2 cup confectioners sugar
2 (8 oz) pkg mascarpone or cream cheese, softened
1/2 tsp vanilla
1/2 tsp grated chocolate
Frosting
1 pint whipping cream
Chocolate cover espresso beans, garnish
Preheat oven to 375. Grease a jelly-roll pan. Line with waxed paper; grease paper.
Cake: In a mixer, beat egg whites until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form.
In a small mixing bowl combine remaining 1/2 cup sugar, egg yolks, water and vanilla. Beat at high speed, scraping bowl often, until thick and light. By hand, gently stir in flour and baking powder. Gently stir egg yolk mixture into beaten egg whites. Pour into prepared pan. Bake 14-18 minutes or until top springs back when touched lightly in center. Cool 10 minutes before removing form pan. Cool completely.
Syrup: In a saucepan, combine ingredients until it comes to a full boil. Boil for 1 minute, stir in rum. Cool completely.
Cut cake crosswise into 3 inch pieces. Brush each piece generously with syrup reserving 2 tbsp syrup. Place 1 piece of cake on serving plate.
In a medium bowl, stir together filling ingredients except chocolate until smooth. Fold in chocolate. Spread half of filling on top of cake on serving plate. Repeat layering; top with 3rd layer of cake.
In a chilled large mixing bowl, beat chilled whipping cream until soft peaks form. Continue beating, gradually adding 2 tbsp reserved syrup until stiff peaks form. Spread 1 cup whipped cream on top of cake; sprinkle with grated chocolate. Spread remaining whipped cream on sides of cake. Garnish with coffee beans. Refrigerate at least 3 hours before serving. To serve, cut into 8 slices and cut each slice in half. Store remaining cake in refrigerator. Serves 16
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TIRAMISU TORTE
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Category: Tortes
Prep Time: Cook Time: Total Time:
Cake
4 eggs, separated
3/4 cup sugar
3 tbsp water
1/2 tsp vanilla
3/4 cup flour
1 tsp baking powder
Syrup
1/2 cup sugar and water
2 tbsp instant espresso or coffee powder
2 tbsp rum
Filling
1/2 cup confectioners sugar
2 (8 oz) pkg mascarpone or cream cheese, softened
1/2 tsp vanilla
1/2 tsp grated chocolate
Frosting
1 pint whipping cream
Chocolate cover espresso beans, garnish
Preheat oven to 375. Grease a jelly-roll pan. Line with waxed paper; grease paper.
Cake: In a mixer, beat egg whites until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form.
In a small mixing bowl combine remaining 1/2 cup sugar, egg yolks, water and vanilla. Beat at high speed, scraping bowl often, until thick and light. By hand, gently stir in flour and baking powder. Gently stir egg yolk mixture into beaten egg whites. Pour into prepared pan. Bake 14-18 minutes or until top springs back when touched lightly in center. Cool 10 minutes before removing form pan. Cool completely.
Syrup: In a saucepan, combine ingredients until it comes to a full boil. Boil for 1 minute, stir in rum. Cool completely.
Cut cake crosswise into 3 inch pieces. Brush each piece generously with syrup reserving 2 tbsp syrup. Place 1 piece of cake on serving plate.
In a medium bowl, stir together filling ingredients except chocolate until smooth. Fold in chocolate. Spread half of filling on top of cake on serving plate. Repeat layering; top with 3rd layer of cake.
In a chilled large mixing bowl, beat chilled whipping cream until soft peaks form. Continue beating, gradually adding 2 tbsp reserved syrup until stiff peaks form. Spread 1 cup whipped cream on top of cake; sprinkle with grated chocolate. Spread remaining whipped cream on sides of cake. Garnish with coffee beans. Refrigerate at least 3 hours before serving. To serve, cut into 8 slices and cut each slice in half. Store remaining cake in refrigerator. Serves 16
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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