Cherry Tiramisu Cake

Cherry Tiramisu Cake
Quantity Ingredient
3 Albumen
190 g Sugar
3 Egg yolk
2 tsp Vanilla Sugar
2 tbsp Hot water
40 g Wheat Flour Type 405
40 g Food starch
2 tbsp Cherry Water
2 Glass Cherries
12 leaf Gelatine
750 g Yogurt
250 g Cream
150 g Spoon Biscuit Biscuits
1 packet Red cake glaze

Kirsch Tiramisu cake can be prepared one day before serving. Preheat baking oven to 180° C. For the Kirsch Tiramisu cake, line half a baking tray with baking paper and place a baking frame 22 x 30 cm on top. Beat egg whites, 20 g sugar and a pinch of salt until stiff. Stir egg yolk, 60 g sugar, vanilla sugar and hot water until creamy and the egg yolk lighter. Loosely fold in the beaten egg white with a whisk. Mix flour and starch, sprinkle over and fold in loosely. Pour the dough onto the baking tray, smooth down and bake for 30 minutes on the middle shelf. Turn the dough onto a large kitchen board, peel off the paper and put the frame around it again. Sprinkle with cherry water. To fill the Kirsch Tiramisu cake, pour the cherries into a sieve and collect the juice. Soak gelatine in cold water. Mix yoghurt with 1/8 L juice. Keep the rest of the juice. Squeeze out the gelatine, pour into a saucepan and heat slightly. Stir 5 tbsp of the mixed yoghurt into the gelatine. Then add to the rest of the yoghurt and stir in. Put it in the fridge. Whip the cream until stiff and stir into the yoghurt. Pour half onto the sponge cake base. Cut a spoonful of sponge cake to size and spread on top. Spread the rest of the cream over it and refrigerate for 2 hours. Spread the cherries on the Tiramisu cake. Pour the cake glaze into a pot. Mix with 10 g sugar. Add 1/4 l cherry juice, bring to the boil briefly and spread over the Tiramisu Torte with a spoon. Place the Tiramisu Torte in the fridge until serving.

Servings: 12, Difficulty: 
Preparation time: 45 minutes, Total duration: 2 hours

All data per serving:
332 kcal
49 g
8 g
11 g

(C)opyright by Marions Kochbuch