Friday night .... and after a tough week, I can always rely on baking to cheer me up. Today's cake is already gone, but the pictures are still here and I'd love to share them with you. A self-composed Tiramisu inspired cake ... very creamy ..... Have a great weekend you all!
3 piece cake bases about 1 inch high. I chose to use ready-bought cake bases this time, just as good.
1 cup sugar
1 cup of coffee
0.5 cups optional liqueur (I used Tequilla Rose)
Here's how: Mix sugar and caffe in a saucepan and heat on the stove until it starts to boil. Remove from the heat and when it has cooled a bit, add the liqueur.
250 grams of mascarpone cheese
1 cup powdered sugar
1 cup optional liqueur
1 tsp vanilla extract
1.5 cups whipping cream
Here's how: Whisk together the mascarpone, icing sugar, liqueur and vanilla extracts. In a separate bowl, whip the cream until fluffy and then mix with the mascarpone cream. Set aside.
1 cup sugar
100 grams hazelnuts
2 cups whipping cream
Here's how: Have the sugar in a saucepan with a thick bottom. Heat the sugar on the mediumheat until it has melted and got a nice guldig color. Be careful not to burn it, then it will both smell and taste very bad. When the sugar has melted, add the chopped hazelnuts. Pour it on a baking sheet and allow to cool and solidify. When it has cooled, take one third part and chop it a little rough, and save it to the decoration of the cake. The remaining two-thirds, you break into smaller pieces and template it into flour. Mix it down gently in the whipped cream. Feel free to use just a spatula to it. Set aside.
Now that you have all the pieces ready, you just have to assemble the cake. Cake base, mascarpone cream, cake base, hazelnut cream, cake base, mascarpone cream. I garnished my cake with Savoiardi biscuit allround and topped with raspberry and hazelnut.
Trollstugan....en bakblogg med många recept på allt möjligt sött och gott.
Christina Vognild, Kumla, Sweden