Tiramisu cake from the tray
Tiramisu cake from the tray tastes like the classic dessert from Italy. The juicy base is soaked in espresso and amaretto. The mascarpone cream is a must. You have to try the recipe!
INGREDIENTS
FOR THE DOUGH
250 g soft butter
200 g sugar
6 eggs (size M)
240 g wheat flour (type 405)
50 g cornstarch
30 g ground almonds
3 tsp baking powder
Some lemon zest
1 pinch of salt
80 g cream
FOR THE DRINKS
6 tbsp espresso
2 tbsp amaretto
FOR THE CREAM
500 g mascarpone
500 g quark
160 g sugar
1 pack vanilla sugar
300 g cream
250 g amaretti
3 tbsp baking cocoa
ALSO
Some butter for the mold
Some flour for the mold
PREPARATION
Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Set up a baking frame to 30 cm x 40 cm, grease with a little butter and dust with a little flour, then place on a baking tray. For the dough, mix soft butter with sugar until creamy, then stir in the eggs one at a time.
Step 2
Sift the flour and starch into a separate bowl, then mix in the ground almonds, baking powder, lemon zest and salt. First stir the dry ingredients, then the cream into the butter-sugar mixture. Pour the dough into the prepared tin and smooth it out.
Step 3
Bake the base in the preheated oven for approx. 35 minutes. Allow to cool completely. For the topping, mix espresso with amaretto. Apply the topping to the cooled base with a brush.
Step 4
For the cream, mix the mascarpone, quark, sugar and vanilla sugar until smooth. Whip the cream in a mixing bowl until stiff and fold into the cream.
Spread the amaretti on the base, then add the cream and smooth it out. Put the baking cocoa in a small sieve and generously dust the cream with it.
Step 5
Refrigerate the tiramisu sheet cake for at least 6 hours, preferably overnight. The cake makes about 24 pieces and will keep in the fridge for at least 3 days.
