My head is always packed with ideas and pictures of food, haha and it's fun to use my imagination to turn them into real things.
Anyway, I don't succeed all the time, but trying is exciting (and fun) for me.
And this time, in my ideal thought, my cake is light and soft, packed with a load of Mascarpone cheese cream that I filled it before baking. But the truth is I couldn't fill a lot of Mascarpone cheese cream before baking as the Mascarpone cheese is more liquid than cream cheese, it leaks (or I can say explode ^^") and the cake comes out of the oven with a large hole inside, haha.
The mistake is not always a bad thing, as I learn that if I want to make a hole inside the cake I just have to put a small amount of cream into the batter, right?
So, in my final version, I pipe only 1-2 g of Mascarpone cheese cream into the batter, just enough to create a little hole so I can pipe more cream into the cake. And to add more cream to the cake, I just spread a large amount of the cream on top of the cake instead.
If you don't have Coffee liqueur (Kahlúa) or you don't drink alcohol, you can use the non-alcohol version instead.
Mini Tiramisu Cake
Makes 8
Mascarpone cheese cream
160 g ..................... Mascarpone cheese
1/8 tsp .................... Salt
25 g ........................ Superfine sugar
20 g ........................ Coffee liqueur (Kahlúa)*
Cake
30 g ....................... Milk
3 g ......................... Instant coffee granules
60 g ....................... Unsalted butter
1/8 tsp .................... Salt
50 g ........................ Superfine sugar
60 g ........................ Egg
60 g ........................ Cake flour
1/4 tsp .................... Baking powder
................................. Cocoa powder
*For the non-alcohol version
15 g ........................ Water
6 g ........................... Superfine sugar
1 g ........................... Instant coffee granules
Put the Mascarpone cheese, sugar, and salt into a bowl and mix until smooth.
Pour the Coffee liqueur (Kahlúa)* (or use the non-alcohol version) into the bowl and fold to combine.
Put the cheese cream into a piping bag fitted with a 0.5 cm. nozzle.
Refrigerate until ready to use.
Preheat an oven to 170℃
Brush 8 rectangular pans (7 × 3.2 × 2.7cm. per piece) with butter.
Mix the milk and instant coffee together and set aside.
Beat the butter and salt until smooth, add the sugar, and beat until light in color.
Add the egg gradually and beat until combined.
Sift the flour and baking powder into the bowl. Fold to combine.
Pour the milk and coffee mixture into the bowl.
Fold to combine.
Pipe half of the batter into the prepared pans.
Pipe the Mascarpone cheese cream in the center of the batter. About 1-2 g per piece.
Pipe the rest of the batter into the pans.
Tap lightly to remove large air bubbles.
Bake in the oven at 170℃. for 18 minutes.
Remove the cake from the pans.
Let the cake cool completely.
Pipe the Mascarpone cheese cream into the center of the cake.
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