Mini Non-Alcoholic Tiramisu with French Sponge and Simple Marscapone Filling

I love tiramisu! It's (collectively) my boyfriend's and my favorite cake. But most recipes for cakes are way too much for just 2 people. So I reduced the recipe into a cake that serves 4. The marscapone filling in this version is a simpler and non-alcoholic version - maybe I'll take on the more complicated version in another video (it is slightly better when made with eggs). I use a French sponge cake as the base instead of ladyfingers because I like having solid sheets of cake to work with. If you want to save time and make things easier, you can totally use ladyfingers instead.

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Equipment:
Heart-shaped 6" cake pan: https://amzn.to/2MU4PZK
Circular 6" cake pan (if you don't want to bother with the heart thing): https://amzn.to/2N3v9Rv
Hand mixer: https://amzn.to/2UPnkRU
Mini offset spatula: https://amzn.to/2DmMjVv

The French Sponge:

Preheat the oven to 325.

Trace the outline of a 6" cake pan onto parchment paper. Cut the traced shape and fit into the cake pan. If the paper won't stick to the bottom very well, secure with a quarter teaspoon of cake batter here and there (once you've made the cake batter.) DO NOT grease the sides or bottom of the pan.

Get out two medium sized bowls and separate:
-2 eggs

Put the yoks in one bowl and the whites in the other bowl.

In the egg white bowl, beat on low speed, increasing to high speed until soft peaks start to form:
-2 egg whites
-1/8 tsp cream of tartar

Continue beating on high speed while gradually adding:
-2 TBS white sugar

Whip until stiff peaks form. Knock the excess egg whites off the beaters (doesn't have to be perfect) and set the bowl of whites aside.

To the egg yolk bowl, add:
-1/4 tsp vanilla
-1 TBS white sugar

Beat on high speed until thick and yellow, about 2-3 minutes.

Sift over the top of the yolk bowl:
-1/3 cup + 1 TBS cake flour (or 1/3 cup all-purpose flour + 1 TBS cornstarch)

Add 1/3 of the egg whites to the yolk/flour bowl and gently fold in until incorporated and smooth. Add the rest of the egg whites, folding gently until smooth and well combined. Pour the batter into the cake pan, smoothing the top as much as possible. Tap the cake a few times on the countertop before putting in the oven.

Bake for 20-23 minutes or until the top is golden brown and the cake resists your touch when you press down gently on it. Let the cake cool on a rack for at least a half hour.

When the cake is room temperature, run a knife along the edges and shake up and down to dislodge from the pan. Flip the cake out, remove the parchment, and cut the cake in half so you have two thin layers (three layers is actually better, but two is just fine.)

In a small mug, combine:
-1-2 TBS instant espresso powder
-1/3 cup hot water

Dip a brush in the coffee and paint the cake halves (cut-side up) until all the coffee is used up.

In a medium-sized bowl, combine:
-6 oz marscapone
-1/3 cup heavy whipping cream
-1/2 tsp vanilla

Beat on medium speed until there are no huge lumps of marscapone. Then gradually add:
-1/3 cup powdered sugar

Beat on high speed until the consistency of a thick, luscious whipped cream. Cover one layer of cake with half of the marscapone-cream, then cover completely with shaved dark chocolate. Stack the second layer of cake on top, cover with the rest of the marscapone-cream, then cover completely with shaved dark chocolate.

This cake will last a few days in the refrigerator and it actually freezes pretty well, too.
Melodie Victoria by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100819
Artist: http://incompetech.com/

Видео Mini Non-Alcoholic Tiramisu with French Sponge and Simple Marscapone Filling канала Sarah Loves Food