Cake “Tiramisu” (with Coffee Syrup)
by Editorial Staff
Almost traditional “Tiramisu”, a cake with lots of buttercreams, coffee syrup, and cocoa.
Servings:16
Ingredients
For a Genoese biscuit:
- 6 eggs
- 165 g icing sugar
- 75 g butter
- 225 g flour
For the cream:
- 4 eggs
- 200 g sugar
- 500 g cottage cheese 9%
- 500 ml whipping cream
For syrup:
- 3 tablespoon. coffee (instant or brewed)
- 110 g sugar
- 250 ml of water
- cognac
Directions
- Preheat oven to 180 degrees. Grease a mold (22 cm in diameter) with butter, put some cooking paper in the mold.
- Sift flour 3 times.
- Mix eggs with powdered sugar put in a water bath and beat for 8 minutes (until thick sour cream).
- Remove eggs from the water bath and beat for another 3 minutes.
- Add butter, flour and mix well.
- Put the dough in the prepared dish and bake for 25-30 minutes. Leave the finished biscuit in the mold for 5 minutes, then remove it from the mold.
- Cream: Beat the yolks with half the sugar, put in a water bath for 3 minutes (until thickened).
- Transfer to a clean bowl and beat for another 3 minutes, until cool.
- Beat the whites and sugar separately.
- Whip the cream and cottage cheese separately.
- Combine 3 masses and mix everything.
- Syrup: Mix sugar, coffee, and water.
- Boil until syrup.
- Cool, add cognac.
- Cut the biscuit into 3 cakes.
- Soak the cakes with syrup.
- Grease each cake with 1/3 of the cream.
- Sprinkle the cake with cocoa or grated chocolate on top. Our traditional “Tiramisu” is ready.
Bon Appetit!)
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