Strawberry Tiramisu Cake!

Strawberry Tiramisu Cake! Classic Tiramisu cake, tender and delicious!
#yummy #sweets #cakes #tiramisu
Cake diameter 17 cm
List of required tools:
➢ Baking ring
➢ Kitchen scales
➢ Silicone spatula
➢ Whisk
➢ Mixer
➢ Cling film
➢ Foil
➢ Rotary table
➢ Spatula
➢ Palette
➢ Pastry bags
➢ Substrate
BISCUIT (tin with a diameter of 17 cm)
Ingredients:
➢ Eggs C1 - 4 pcs.
➢ Sugar - 150 gr
➢ Flour - 150 gr
➢ Baking powder (according to
optional) - 3-5 g
➢ Vanilla paste - 1/2 tsp or
vanilla sugar 20g (optional)
Cooking method:
1. Beat eggs with sugar until fluffy
foam. 10-15 minutes.
2. Gently stir from top to bottom
mixture of flour and baking powder (if
add) sifted through a sieve.
3. Pour into a 17 cm mold and bake
35 minutes at 180 degrees on mode
convection.
4. Immediately remove and cool at
room temperature.
5. Wrap in film and
keep in the refrigerator for 4-8 hours
if desired.
6. Cut the sponge cake into 4 layers.
STRAWBERRY MOUSSE (mould, diameter 14 cm)
Ingredients:
➢ Strawberry puree - 70 g
➢ Sugar - 50 g
➢ Corn starch - 6 g
➢ Gelatin - 5 g
➢ Water for gelatin - 25 g
➢ Cream 33% - 100 g
Cooking method:
1. Soak gelatin in cold
water 1:5 until swelling.
2. Mix sugar with corn
starch in a separate bowl.
3. Heat the puree in a saucepan
strawberries to a temperature of 40C.
4. Rain on dry
ingredients (sugar and starch),
stirring, bring to a boil and
boil for 1 minute, add gelatin and
mix. Cool the mixture until
temperatures 30 - 35C.
5. Prepare semi-whipped cream.
Combine with cooled flavor
basis.
6. Pour the finished mousse into form 14
MASCARPONE CREAM (for assembling the cake)
Ingredients:
➢ Mascarpone cheese - 500 gr
➢ Cream 33% - 100 g
➢ Powdered sugar - 60 gr
➢ Mascarpone cheese - 500 gr
➢ Cream 33% - 100 g
➢ Powdered sugar - 60 gr
Cooking method:
1. Mascarpone and cold cream
combine with powder and beat.
2. If necessary, if the cream is
seems too thick, add more
eye the cream and beat again. Cheese
always different, so the quantity
Control the cream yourself.
Be careful not to overdo it, otherwise the cream will
will become liquid
STRAWBERRY IMPREGMENT
Ingredients:
➢Strawberry puree - 150 gr.
➢Water - 80 gr.
➢Sugar - 25 gr.
Cooking method:
1. Combine everything and bring to a boil.
2. Boil for 0.5-1 minute.
3. Cool.
Impregnation fluidity and sweetness can be
add optionally if desired.
***If you want a sweeter impregnation,
then the sugar needs to be increased to 40 g.
***If you want a more liquid impregnation
increase water to 120 gr.
ASSEMBLY OF THE CAKE (cut in the photo on the first page)
Sponge cake - Impregnation - Cream - Sponge cake - Impregnation - Cream
very thin layer - Strawberry mousse - Cover the edges of the mousse with cream -
Sponge cake - Impregnation - Cream - Sponge cake - Impregnation
Stabilize the cake after assembly for 8 hours in the refrigerator.