Tort Tiramisu / Tiramisu Cake

Please scroll down for recipe in English! 

Cel mai bun tort pe care l-am facut pana acum! Cremos, cu gust de cafea si buuuuuuuuuuun de te lingi pe degete. O felie clar nu-ti ajunge ...

Ingrediente:

Pentru blat

- 5 oua

- 50 ml apa 

- 200 g faina 

- 200 g zahar 

Pentru crema

 - 250 g mascarpone

- 250 ml frisca lichida 

- 3 oua 

- 200 g zahar 

- 150 ml cafea tare

- 1 plic gelatina 

Pentru decor

- ciocolata rasa 

- cacao 

- 200 g piscoturi

Preparare

Blatul:

Separati albusurile de galbenusuri. Intr-un vas adaugati albusurile si apa,bateti spuma tare. Incorporati zaharul cate putin, batand in continuare. Adaugati galbenusurile si faina cernuta inainte. Amestecati compozitia cu grija sa nu se lase cu o lingura de lemn sau o spatula. Ungeti o tava cu unt sau puneti hartie de copt si coaceti blatul la foc mic timp de 20-25 minute. Scoateti si raciti pe un gratar de bucatarie.

Crema: 

Bateti mascarpone cu zaharul. Adaugati apoi cafeaua preparata si omogenizati. In alt vas bateti frisca spuma. Separati albusurile de galbenusuri. Bateti albusurile spuma. La amestecul de mascarpone adaugati galbenusurile, albusurile batute spuma si frisca. Preparati gelatina conform instructiunilor de pe pachet. Adaugati si gelatina la compozitia precedenta. 

Asamblare:

Taiati blatul in trei.Faceti un sirop din apa, zahar si 1 lingurita de ness. Insiropati blaturile. Asezati pe un platou un cerc de bucatarie sau cercul de la forma in care ati copt blatul daca este detasabila.  Asezati primul blat, apoi un strat de crema, al doilea blat si crema, al treilea blat si ultimul strat de crema. 

Dati la frigider pentru 4-5 ore sau peste noapte. Cand s-a intarit crema scoateti cu grija cercul si asezati piscoturile pe marginea  tortului. Ornati cu ciocolata rasa si cacao dupa preferinta.

 

Recipe in English.

This is the best cake I've ever made! Creamy, flavored with coffee and delicious, to lick your fingers. A slice clearly is not it enough ...

Ingredients:

For the cake
- 5 eggs
- 50 ml water
- 200 g flour
- 200 g sugar

For the cream:
  - 250 g mascarpone
- 250 ml whipped cream
- 3 eggs
- 200 g sugar
- 150 ml strong coffee
- 1 envelope gelatin

 For decorating:
- Shaved chocolate
- Cocoa for dusting
- 200 g ladyfingers

Preparation:

For the cake:

Separate the egg yolks from the whites. In a bowl add the egg whites and the water, beat until stiff peaks form. Incorporate little by little the sugar. Add the egg yolks and sifted flour. Stir the mixture with care with a wooden spoon or spatula. Grease a pan with butter or line with baking paper and bake the cake on low heat for 20 to 25 minutes. Remove and cool on a  kitchen rack.

For the cream:
Beat the mascarpone cheese with the sugar. Then add the brewed coffee. In another bowl beat cream until stiff peaks form. Separate the egg yolks. Beat the egg whites stiff.  Add the egg yolks to the  mascarpone mixture, then the egg whites and the whipped cream. Prepare gelatin as directed on package. Add the gelatin to the previous composition.

To assembly the cake:
Cut the cake in three parts. Make a syrup with water, sugar and 1 teaspoon of instant coffee. Brush the cakes with the coffee syrup.On a plate put a removable cake circle Place the first layer of cake, then a layer of cream, and so on, until you finish with a layer of cream.
Place the cake in  the refrigerator for about 4 to 5 hours or overnight. When the cream has settled, carefully remove the circle and place the ladyfingers on the side of the cake. Decorate with grated chocolate and cocoa.

Bon appetit!