Biscuit cake "Tiramisu"

Turn the Italian dessert "Tiramisu" into a very spectacular birthday cake. As part of the cake "Tiramisu" - a delicate and very tasty sponge cake in hot milk, soaked in fragrant coffee syrup with the addition of Amaretto liqueur, and a layer of incredibly airy butter cream with mascarpone cheese. The cake turns out to be simply insanely soft, tender, juicy, melting in your mouth and very airy, which cannot be described in words, you just have to try it!

Ingredients

• For the biscuit:
• Milk - 180 ml
• Butter 82.5% - 75 g
• Category C0 eggs - 6 pcs.
• Flour - 225 g
• Baking powder - 10 g
• Sugar - 200 g
• Vanilla sugar - 10 g
• Salt - 1 pinch
• For impregnation:
• Strong coffee - 250 ml
• Liquor "Amaretto" (or rum, or cognac) - 50 ml (optional)
• For cream:
• Cream not less than 35% - 750 ml
• Mascarpone cheese - 500 g
• Powdered sugar - 200 g
• For decoration:
• Cocoa powder - for sprinkling

Directions

1. Cooking a biscuit with hot milk. All biscuit products should be at room temperature. Turn on the oven and heat it up to 180 degrees.
2. In a bowl, combine flour and baking powder. Sift the dry ingredients through a sieve, then mix well with a whisk and set aside.
3. In a large bowl, combine room temperature eggs, sugar, vanilla sugar and salt. Beat until light and very fluffy (about 10-12 minutes, depending on the power of your mixer). In a well-beaten egg mass, a groove will remain if you run your finger along it.
4. In a saucepan combine milk and butter. We put the saucepan with the contents on a small fire and, stirring, bring the mixture to a boil. Reduce the heat to a minimum and keep the milk mass until it is needed. At the same time, watch the mixture from time to time so that it does not burn.
5. Gradually add the dry ingredients mixture to the egg mixture. Mix well with a spatula with folding movements from the bottom up until smooth.
6. Very carefully pour the hot milk with butter into the dough along the edge of the bowl.
7. Gently mix with a spatula also folding movements from the bottom up until smooth.
8. We tighten the bottom of a detachable round shape with a diameter of 22 cm with foil.
9. We spread the biscuit dough in a mold and evenly distribute it over the entire surface.
10. We bake a biscuit in an oven preheated to 180 ° C for about 35-40 minutes. We check the readiness of the biscuit with a wooden skewer - it should come out completely dry.
11. Remove the biscuit from the oven and leave it on the table in the form for 10 minutes.
12. Then carefully draw a thin knife along the walls of the mold and remove the biscuit from it.
13. The biscuit is light, airy, fragrant, with a light vanilla note. Leave the biscuit cake still warm on a wire rack to cool completely.
14. Preparing coffee syrup for soaking biscuit. Brew unsweetened strong coffee. Remove coffee from stove and cool to room temperature.
15. Add Amaretto liqueur to chilled coffee and mix well. Impregnation for cakes is ready.
16. Cooking buttercream with mascarpone. Cream cheese and cream should be well chilled. Before starting the preparation of the cream, place the whisks of the mixer and the bowl in which you will whip the cream in the freezer for 20-30 minutes.
17. Pour cold cream into a mixer bowl or deep bowl and beat. We begin to whip the cream at a low speed of the mixer, gradually increasing.
18. Gradually add the powdered sugar and continue to beat the cream with the powdered sugar until stiff peaks form.
19. Partially add cold creamy mascarpone cheese and do not beat at a low speed of the mixer, but simply stir the creamy cheese mass well until a homogeneous and smooth mass.
20. Assembling the Tiramisu cake. We cut the cooled biscuit into three equal parts using a culinary string or a long bread knife. As a result, we get three even and beautiful cakes.
21. On a suitable cake platter or base, apply a little cream to secure the bottom cake.
22. We spread the first biscuit cake and press it a little in order to fix it and it does not slip.
23. I will collect the cake in a detachable ring - this way the edges will turn out to be even and the cake will not be skewed.
24. We put a detachable confectionery ring on the dish. We lay the edges of the detachable form with an acetate film and squeeze the form close to the biscuit.
25. Abundantly soak the biscuit with coffee syrup over the entire surface and along the edges of the cake.
26. Weigh the cream cheese cream and divide into three equal parts. For convenience, put the cream in a pastry bag with a round nozzle - this way the layer of cream on the cake will be uniform.
27. In a circle, apply a layer of cream on the first biscuit cake.
28. Then spread the cream well with a spatula over the entire surface of the cake.
29. Put the second biscuit on top of the cream and press down a little.
30. We also abundantly soak the biscuit with coffee syrup over the entire surface and along the edges.
31. We cover the biscuit with the second part of the cream and spread it well with a spatula or spatula over the entire surface.
32. We also soak the third biscuit cake with coffee syrup over the entire surface and along the edges.
33. We spread the biscuit soaked in syrup on the cake with the cut side up and press it a little.
34. He removes the detachable ring in which we collected the cake, we no longer need it.
35. Then carefully remove the edge from the acetate film.
36. We spread the rest of the cream on top of the cake, then evenly distribute it over the top and sides.
37. Carefully level the cream with a large spatula along the side surface of the cake, do not press hard, just try not to remove a lot of cream. If voids have formed or too much cream has been removed, add to the place where you need it. Align the cake until you get the perfect result.
38. Put the remaining cream in a pastry bag with a round nozzle.
39. Decorate the cake with cream all over the top.
40. We remove the cake in the refrigerator for impregnation for 4-5 hours.
41. Before serving, remove the chilled cake from the refrigerator.