This cake is my improvisation! I’ve been wanting to make it for a long time, and now there’s such a great contest! Now this cake will be one of my favorites in CC, because it turned out perfect, everything from the sponge to this delicious cream! And you don’t have to be afraid of raw eggs, the yolks in the recipe are heated in a water bath for about 5 minutes, just use the checked homemade eggs, you shouldn’t deprive yourself of this pleasure, because the cream with yolks turns out very tasty, believe me! I really want you to enjoy making and tasting a piece of this delicacy, and I will help you with that, because it’s Tiramisu!
For the chocolate sponge cake:
6 eggs (large)
25-30g unsweetened cocoa powder
lemon juice – a few drops
pinch of salt
2 tbsp. vegetable oil
For the cream
250g of mascarpone cream cheese
300g heavy 35% cream +50g sugar
100 g powdered sugar
5 egg yolks
20 g of Vana Tallinn original liqueur (you can choose according to your taste)
Caffè espresso with 1 tsp. sugar + creamer
unsweetened cocoa powder
Sift flour with a pinch of salt and cocoa powder.
Beat whites with half the sugar and a couple drops of lemon juice until meringue.
Separately, whip the egg yolks to a thick cream with the remaining half of the sugar, beating
for at least 10 minutes.
Combine whipped egg whites and whipped egg yolks, stir gently, using a swirling motion
with a spatula and stir to combine.
Add flour and cocoa powder, sifted in stages, mix together in the same way. In a separate
In a separate bowl set aside a few scoops of the chocolate batter, add the vegetable oil, stir together with a Stir with a spatula, add to the main chocolate mixture, stir again with a spatula.
Pour the dough into a parchment-lined dish and bake in a preheated oven
at 180 degrees. about 50 minutes. Leave the biscuit in the ajar oven for
for about 10 minutes. Take out, invert the form on a flat surface, cool. Then use a knife to go around
edge of the cake with a knife, thus removing it gently from the mold.
Making the cream. Separate the yolks from the whites. Put the yolks in a bowl, add the powdered sugar.
and cook in a water bath for about 5 minutes on medium heat, stirring constantly
stirring constantly with a whisk. Allow to cool well.
Whip the egg yolks until very thick and creamy.
Take the mascarpone cheese out of the refrigerator before making the cream, so that it becomes
at room temperature.
Add the mascarpone cheese to the whipped egg yolks and beat on the lowest speed of the mixer,
Add a couple of spoonfuls of liqueur to the cream. Put the cream in the refrigerator. Since we’ll be whipping
The cream will be chilled, so the cream must be chilled as well.
Whip the cream with 50g of sugar until soft but stiff peaks.
Add a few scoops of the whipped cream to the cream, stir, then add the remaining cream
and stir again until the cream is smooth. I also added the coffee, liqueur and
cream (1 tsp).
Prepare the filling for the sponge cake. Make coffee, add 1 tsp. sugar, liqueur (to taste) and a little
Before cutting the biscuit, put it in the freezer for 30-60 minutes. Cut the biscuit into 4
cut the cake into 4 equal slices.
Send one cake to a cake maker (this cake should only be assembled in a cake maker).
It is very delicate, both the cream and the biscuit.
Soak very lightly in coffee and liqueur, then pour out the cream, and so on with the rest of the cakes.
Make sure to leave the cake in the fridge for about 24 hours, the longer the better, the tastier and the custard will
The custard will stiffen and the layers will soak. Decorate the cake on the next day according to your wishes.
And here it is, a long-awaited bite! The cake is very tender, soaked, melting in your mouth, well
who would refuse such a treat! I really want you to try it!