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This cake is so delicious after being refrigerated. The tiramisu milk cap on top tastes like ice cream. In fact, the ingredients are very close to ice cream. Egg yolks, whipped cream, mascarpone cheese, and herbs are a lot. It is a perfect match with chocolate chiffon cake. My daughter, who usually doesn’t like to eat cream, chooses the milk cap to eat this time, and the one certified by the picky snack food must be really delicious. ?
The egg yolk of this tiramisu milk cover is cooked, so it is safe for children to eat.
The method below requires a 6-inch cake mold.
|Chiffon Cake Base|
|Corn salad oil||65g|
|Fafona Cocoa Powder||30g|
|caster sugar (for egg whites)||60g|
|Tiramisu Cream Topping|
|Vanilla Extract||1-2 grams|
|Kannada Coffee Liqueur (Free for kids)||10g|
How to make a tiramisu milk cake with ice cream-like texture
- Separate the egg yolk and egg white, do not mix the egg white with egg yolk, put the egg white in the freezer to freeze
- Pour the first three items in the ingredient list: milk, caster sugar, and corn salad oil into the egg whisk and stir with a whisk
- Stir until fully emulsified and no longer oil-water separation.
- Sift the chocolate powder and low-gluten flour into the previously emulsified liquid and mix well
- Pour the egg yolks into the chocolate paste in two batches and mix well
- The mixed chocolate paste is shown in the picture
- Pour the egg whites from the freezer into a new egg beater, and beat the egg whites. Pour in the sugar in three batches, and pour in the first third when large air bubbles appear. Note here that the bowl for beating the egg whites must be oil-free and water-free.
- When the bubbles are fine, pour in the second third of the sugar
- Wash until the volume expands and the tissue is fine and close to the wet foam and pour into the last third.
- Finally beat until there is a small hook on the egg beater. Don’t use a big hook, it means that it has not been beaten well, and don’t have sharp corners. Dry foam is easy to be defoamed. The small hook as shown in the picture is fine.
- Put one-third of the egg whites into the chocolate egg yolk batter and mix well, then add one-third of the egg whites into the chocolate egg yolk batter and mix well.
- Pour the mixed chocolate egg yolk mixture into the remaining third of the egg white bowl and mix well. Don’t stir for too long as it will defoam.
- Pour the batter into a 6-inch live-bottom cake mold, and drop it a few times from about ten centimeters to release the air bubbles. Put it in the middle and lower layers of the preheated oven, set the fire up and down at 140 degrees for 40 minutes, do not open the oven door after 40 minutes, do not open the oven door, do not open the oven door, set it to 150 degrees and continue to bake for 20 minutes. I adjusted the temperature according to my own oven. If your oven is relatively small and the upper and lower pipes are close to each other, you need to adjust the temperature appropriately according to your own oven. Remember to put it in the lower part of the oven.
- Put the sugar and water in the tiramisu ingredients into a small pot or a small basin and heat it directly on the fire to about 100 degrees (medium-low heat). It is almost the same without a thermometer when the sugar water is thick and bubbling.
- Pour the boiled syrup into the egg yolks slowly while stirring the egg yolks, do not pour in all at once. After all is mixed, put the egg yolk basin in the pot and heat it with water. Be sure to use a manual egg beater to keep stirring, otherwise it will agglomerate. Use a thermometer to measure it to about 83 degrees and leave the fire. At this time, the egg yolk must be very thick.
- Add vanilla extract and beat the egg yolks with an electric whisk. The dripping egg yolks will not disappear immediately when the whisk is lifted.
- Pour the mascarpone cheese into a new whisk and beat until smooth, adding coffee liqueur at this step if it is for an adult. I didn’t put anything for my kids to eat.
- Pour the egg yolks into the mascarpone and mix well
- Mix evenly as shown in the picture
- Pour the whipped cream into a new whisk and beat until smooth
- Pour half of the whipped cream into the mascarpone and egg yolk mixture and mix well.
- Pour the mixed mascarpone egg yolk mixture into the remaining half of the whipped cream and mix well.
- After stirring, as shown in the picture
- Remove the chilled chiffon cake upside down. If you like a little more cream, you can dig a hole in the middle
- Use a piping bag to squeeze the tiramisu cheese into the top of the cake in circles, then smooth the surface with a spatula.
- Sift chocolate powder onto the surface of the cheese. You’re done. This recipe is suitable for friends who don’t want to eat too much cream and feel that the chiffon cake is a bit dull.