提拉米苏蛋糕卷 ~ Tiramisu Swiss Roll with Caramelized Almonds

 

最近的我爱上了蛋糕卷咧。连这个也把它变成“卷。。。” 哈哈。。。

这个蛋糕真的很好吃，值得一试.

食谱取自 ：Sue Gan

戚风蛋糕体食谱和做法请参考这里。

这次的蛋糕体我用5粒AA 蛋，所以蛋糕“ 肥肥”的。

焦糖杏仁 :

150g  烤香杏仁
180g  糖

做法 :

1. 先将杏仁铺放在防沾布上。

2. 将糖放入锅里, 小火煮至金黄色, 离火, 慢慢倒在杏仁上, 待凝结，装入塑料袋, 用擀面棍敲碎.密封罐子，待用。

咖啡糖浆 :

2茶匙 既溶咖啡粉
100g 热水
1茶匙 咖啡酒

做法 :

1. 将咖啡粉和热水拌溶化, 加入酒, 拌均. 待凉,备用.

芝士馅 :

200g  打发淡奶油(动物性鲜奶油)
2粒 蛋黄
250g mascarpone cheese
60g  细纱糖
1汤匙  咖啡酒
10g 鱼胶粉 + 2汤匙水 （ 浸泡 ，隔水溶化 ）

做法 ：

1. 蛋黄和糖预先拌均，加入乳酪奶油隔水不断搅拌煮至糖溶化.

2. 加入鱼胶粉和酒，快速拌均.待凉, 拌人打发鲜奶油.

备注 ： 做好后我把馅料放入冰箱里60分钟。

组装蛋糕 ：

1. 蛋糕涂上一层的咖啡糖浆，然后涂上馅料，卷上。

2. 将蛋糕用保鲜膜卷好放入冰箱里定型，然后在外层涂上一层咖啡糖浆和馅料，最后撒上适量的焦糖杏仁即可。

Recipe source : Sue Gan

Tiramisu Swiss Roll with Caramelized Almonds

For the chifon cake , please refer here .

I used 5 , AA size eggs for this cake  .

Caramelized Almonds :

150g almonds ( toasted )
180g castor sugar

Method :

1. Line and arrange almonds on a piece of greaseproof paper .

2. Boil sugar at low heat until caramelized. Turn off heat , pour over transfer almonds to prepared tray and set aside to cool.

3. Crush almonds and store in an air-tight container until needed.

 

Coffee Syrup :

2 tsp instant coffee powder
100g  hot water
1 tsp  Kahlua  (optional )

Method :

1. Dissolve coffee powder in hot water.

2. Cool , then add Kahlua and set aside .

 

 

Filling  :

200g heavy cream ( whipped )
3 eggs yolks (please use pasteurized eggs for your safety)
250g mascarpone cheese
60g  castor (superfine) sugar
1 tbsp Kahlua  (optional)
10g gelatine + 2tbsp water ( double boil till dissolve )

Method :
1. Mix egg yolks and sugar until well combined . Then add in mascarpone cheese , double boil till sugar dissolve .

2. Add in gelatine and Kahlua , mix well . Set aside to cool and add in whipped heavy cream .

Note : I chilled it in the fridge for about 60 minutes before filling the cake.


 

To assemble the cake :
1. Spread evenly a layer of coffee syrup over the entire cake and followed by a layer of filling .

2. Roll the cake up tightly to form a swissroll .

3. Wrap with cling wrap and chill in the fridge to allow the Swiss roll to set. Frost the swissroll with a layer of coffee syrup and top with a layer of filling . Decorate with caramelized almonds . Slice to serve.

 

 

I am submitting this post to Best Recipes for Everyone: BREE #10 Secret of Chiffon & Roll Cakes organised and hosted by Fion of XuanHom's Mom .

 

                                         

                                           

                                        

I'm also joining Little Thumbs Up - June'15 Event : Cream organized by Zoe of Bake for Happy Kids & Doreen of My Little Favourite DIY and hosted by Diana of The Domestic Goddess Wannabe .