I recall reading somewhere that this cake is Linda Lomelino’s favorite one and that she bakes it very often. It could not be any other way, if she says it’s her favorite I had to try it sooner or later. It has not become my favorite cake too, that is still another that is also her recipe. But if I assure you it is delicious! Tiramisu or coffee-flavored desserts lovers of will enjoy it so much!!!
This is also my Easter recipe for this year. I admit that it has come a bit in the last minute, but the truth is that with the Easter topic I immediately run out of ideas. And I do not want to be repetitive either, because blogs are already full of Hot cross buns, bunny cookies and that kind of thing.
So when I found those cute tiramisu eggs in the supermarket, I had the great idea and that tiramisu cake came to my mind, which has been around for so long. And the thing about making the fence with the lady fingers has basically because I had them and had to use them, but I do not tell you that the cake would not be as nice if you make as a layer cake.
I must admit that this cake is delicious. Especially the sponge cake, is that light weight of Viennese type sponge cake that I love! You can eat it perfectly alone. And the cream is very simple, just a normal tiramisu cream to which you add whipped cream. The special touch is given by the coffee syrup, although here we warn you that if you don’t like very sweet things, you can remove a bit of sugar to the amount of the recipe so that it has a more intense coffee flavor and less sugar.
And now that I’ve talked about the cake for a while, let me get completely out of topic and talk about something that has me a little pissed off these days, and I think some other blogger are too. It’s about our beloved Instagram, the favorite social network of bloggers. Let me say first that I, as a lover of photography, have always loved its philosophy and its dynamics. I have been a user (I started with private account) for several years, and the truth that I do not like at all in what is becoming nowadays.
And I find it a big shame, they are losing their essence and they are pissing off users. They, more than anyone should know that here there is nothing gained and that within a few months a new social network could come out that they will become and their business will be nothing. But they do not see it, and it turns out that this year 2018 they have given us a new algorithm that, looks like only favors accounts with many followers, which forces you to be stuck to the social network all day so that your photos have more diffusion, has been filled with advertising shamelessly and also blocks accounts that are not robots because it seems to have problems to differentiate them.
Well, Instagram you can go and f**k yourself, I give up. I do not intend to kill myself to follow your rules (that you change when you feel like it) because we have enough work already dedicated to this as to be aware of the rhythm that you want to mark us. Me, like many other bloggers, do this for pure hobby and all of us who are fans of this we split the spine to fill our blogs with quality content without receiving anything in return. It would not hurt if we had, at least, the same opportunities to promote our work that the accounts that make business out of it have.
But hey, as I already have more than assimilated that the world is unfair by default, here I leave it only as a complaint because I feel a little frustrated. I will continue using it because it think it is still a good way to interact with followers and partners of the blogging world, but it is clear to you that I will do it my way and that you can fit your new algorithm in your “main server”.
And now yes, it is time to sweeten us this Easter! Have a great time these holidays!
Tarta de Tiramisú
- SPONGE CAKE:
- 3 eggs
- 250 g sugar
- 1 tsp vanilla extract
- 180 g flour
- 1 and 1/2 tsp baking powder
- 100 ml milk
- 50 g butter
- COFFEE SYRUP:
- 200 ml strong coffee
- 100 g sugar
- CREAM TIRAMISÚ:
- 250 g of mascarpone cheese
- 200 ml whipping cream
- 4 egg yolks
- 100 g sugar
- 4 egg whites
- 2 tsp vanilla extract
- cocoa powder
- lady fingers, about 200 grams
Preheat the oven to 170 ° C. Butter and flour a 20 cm round cake pan. Beat the eggs and sugar with the rods until they are white and fluffy, for at least 5 minutes. Heat the milk and butter in a saucepan until the butter has melted. Slowly, add the milk mixture to the eggs and sugar while stirring.
Sift the flour and the baking powder in another bowl and add to the dough. Pour the mixture into the prepared pan. Bake for about 35-45 minutes or until a wooden stick comes out clean when pricked. Allow to temper on a rack for 15 minutes and unmold the cake. Let it cool completely and then cut the cake in 3-4 layers.
To prepare the coffee syrup, prepare 200ml of strong coffee or espresso. Mix with the sugar in a saucepan. Let it boil until all the sugar has melted. Let cool before using.
To make the cream, beat the yolks and sugar in the bowl of the mixer with the rods for at least 5 minutes. The mixture must become very white, this step is important for the cream to have the good consistency. In a clean and dry bowl, whisk egg whites until stiff. In another bowl, whip the cream that must be very cold.
Add the mascarpone to the egg yolk mixture and beat until it has been integrated. Add the whipped cream and vanilla beating until the cream is even. Incorporate the whites, mixing with gentle movements so that the cream keeps the air. Refrigerate for about 30 minutes.
To assemble the cake, you will need a cake ring that is larger than the diameter of the cake layers. Soak all layers of sponge cake in coffee syrup. Start by putting the first layer on the bottom of the cake ring, then place the lady fingers around the cake. Distribute the mascarpone cream evenly in the first layer. Repeat the same step until you have used all the cake layers.
Finish with a layer of mascarpone cream on top. Refrigerate for at least 4 hours, you can also freeze it.
Just before serving, sprinkle with cocoa powder.