INGREDIENTS
- selfmade vanilla
- – Whites 8 pcs.
- – Yolks 8 items.
- – Sugar 250 g.
- – Flour 250 g.
- – Vanilla essence 1 cup.
- -Zest of 1/2 lemon.
- – Sugar to sprinkle.
- Stuffed:
- – 2 cups of very robust espresso.
- – Porto.
- – 8 yolks.
- – 160 g of sugar.
- – 60 cc of water.
- – 300 g of soppy cream cheese.
- – 300 g of agency cream cheese.
- – 400 g of milk cream.
- – c/n of amargo cocoa.
- – Unflavored gelatin 7 to 10 g.
TIRAMISÚ CAKE with selfmade vanilla, a spectacular filling with espresso, port, many cheeses, cream and bitter cocoa to be happier!
PROCEDURE:
For the vanillas:
1. Blanch the yolks with half the sugar, beat the egg whites till stiff with the opposite a part of the sugar. Combine each preparations in an enveloping method. Taste with vanilla essence and zest of half a lemon.
2. Add the sifted flour and thoroughly combine.
3. Instantly place the preparation in a piping bag with a clean spherical nozzle (no. 9).
4. Make vanillas (12 cm sticks) on a plate with parchment paper, and sprinkle them with sugar.
5. Cooking at 190 levels for 7 to 10 minutes. They need to brown. It is vital to not open the oven throughout cooking in order that they don’t wrinkle and lose their quantity.
For the filling:
1. Make a syrup with the sugar and water till it’s 118 (medium ball level). Beat the yolks with an electrical mixer and add the new syrup in a stream. Beat till the preparation cools. Add the beforehand hydrated and dissolved gelatin.
2. Beat the cream to medium level. Reserve.
3. Combine the 2 cheeses at room temperature.
4. Add the yolk combination with enveloping actions.
5. Lastly, fastidiously incorporate the cream.
6. Put together a 24 cm detachable mildew with acetate round it.
7. Imbibe the vanillas with robust espresso and port. Place them on the bottom of the mildew.
8. Pour half of the cream cheese on prime of this primary layer. Put the cake within the freezer for 10 minutes.
9. Soak the vanilla beans in robust espresso with port and place them on the chilly cream and peaches. Pour the second a part of the cream and extra peaches.
10. Chill within the fridge for not less than 6 hours for the gelatin to work.
11. Take away the acetate, stick the vanilla round it and canopy with grated chocolate and/or bitter cocoa.
