I made a finger-sized 6-inch tiramisu and felt a bit tired. I changed my finger biscuits into a chocolate hurricane cake. The thick and smooth cheese and the chocolate hurricane cake will not be too greasy. Missu cake is very popular with family members.
The whole powder was mixed and sieved 3 times.
Protein and egg yolk are separated, and the protein is added with a little lemon juice.
24 g of fine granulated sugar was added to the protein 3 times, and it was beaten to dryness with an electric egg beater.
Milk, oil, and 12g of sugar are added to the egg yolk and stirred, and all the powder is added to form a batter.
First add one-third of the protein to the batter and mix well, then pour all the remaining two-thirds of the protein and mix well.
Pour into a 6-inch live bottom mold and shake it into the oven on the table. The middle and lower layers are 140 degrees for 35 minutes. Once grilled, they are buckled on the grill.
The egg yolk is first sent, and the fine sugar is added to the water to heat it to boiling away from the fire. Slowly add the egg yolk to the sugar water, add it with a whisk and add it until the temperature drops.
Cut the gelatin tablets into small pieces, add 20 grams of water, and heat them in a pan to melt into a liquid state.
The cheese cuts are first slid with an egg beater, added to the gelatin solution and smoothed to no granules. Pour into the egg yolk paste and mix well.
Send the whipped cream to the extent that you can draw the pattern.
Add the light cream to the cheese paste and mix well.
Cut the chocolate cake into 2 pieces, cut a small circle around the side, put a piece in the mold, pour half of the cheese mousse, then put another piece of cake, pour the remaining cheese mousse, and chill for more than 5 hours.
Use a hair dryer to blow off the mold around the mold, and evenly sieve the cocoa powder on the surface with a sieve, and then sieve the sugar powder with a powdered sugar sieve.
Cut the tiramisu chocolate cake.