If you love crepes and also love tiramisu, you must try this combination, the taste is really amazing, and you can do it without an oven. This recipe can make a 6-inch layer cake. Be sure to browse the entire recipe before you do it, including the tips below, to ensure that the process is smooth.
Making crepes: Cocoa powder and low-gluten flour are mixed and sieved. I use Valfner's cocoa powder. If you use other brands of cocoa powder, you can increase it to 10g.
5g instant coffee and 25g boiling water mixed into coffee liquid
Three eggs are broken and evenly mixed with whipped cream. Add milk, sugar, coffee liquid, and melted butter. Add a mixture of cocoa powder and low-gluten flour, and finally add a little salt.
The above crepe liquid was sieved twice to obtain a fine, bubble-free, particle-free liquid.
Heat the pan, do not put oil, take a small spoonful of crepe liquid in a thin pot in the pot, for a little while, the surface no longer flows, solidified into a cake, you can leave the fire. The whole process does not need to turn over
Prepare a large piece of wet rag, and after each test of a piece of cake, sit on the pot and cool it. This step is very necessary and cannot be omitted.
The baked crepe is cut with a 6-inch mousse ring, neatly sized, cooled, and ready to be tiramisu paste.
Tiramisu practice: first put the gelatin tablets in the cold water to soak. The Mascarpone cheese is placed at room temperature and beaten with a whisk to a smooth condition.
Sugar A (50g) and egg yolk are stirred evenly with an egg beater. Add granulated sugar B (25g) and water, boil directly into the egg yolk paste, and quickly whipped it with an egg beater until it swells and whitish. Add the gelatin tablets while hot. If you feel the egg yolk paste is not hot, you can remove the gelatin tablets from the water and put them in a microwave oven for 15 seconds. At this time, the gelatin should be in a liquid state, and add the egg yolk paste.
Pour the egg yolk paste into the mascarpone cheese, add the rum, and mix well with the eggbeater.
Light cream and sugar powder can be distributed to 6 and mixed with the previous Mascarpone cheese paste. Tiramisu is ready.
In a six-inch live cake mold or a six-inch heightening mousse ring, put a layer of crepe and a thin layer of tiramisu. The tool for viewing this cake is also used. Here. Repeatedly, after the layer cake is finished, it is kept in the refrigerator for at least 4 hours.
Remove from the refrigerator, demould, and sprinkle a layer of cocoa powder on top. Can start!
1. This recipe is a 6-inch cake. I did it by first spreading a cake that was slightly larger than the Six Villages and then cutting it with a mousse circle. The cake made by this method is not as thin as the whole cake. If you like thin cakes, spread out a thin layer. Then you can choose to cut into a size of six inches. If you don't cut it, then the amount of your mousse paste will increase accordingly. According to my method, this formula can make 15 6-inch crepes. 2. The time each crepe is fried depends on the thickness of your cake. 3. It is recommended to use the six-inch live cake mold to make this layer cake. You can boldly spread the tiramisu around the cake to avoid the situation of low middle and low four. Be sure to put a hard bottom on the friends who use the mousse circle.