Tuesday, 30 June 2015

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

这次的蛋糕体我用5AA 蛋,所以蛋糕肥肥的。

焦糖杏仁 :
150g  烤香杏仁
180g 

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 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 .
 
                                     littlethumbups1-1