Tiramisu Cheesecake
Ingredients
Sponge cake
4 large eggs, separate
3/4 cup caster sugar, divided evenly
1 tsp vanilla extract
1/2 cup medium gluten flour
1/4 tsp salt
1/2 tsp baking powder
2 tablespoons instant espresso powder
Rock sugar, used for dusting
Cheesecake filling
8 oz cream cheese, softened
1/2 cup rock sugar
1 tsp vanilla extract
1 cup heavy cream
To make the tiramisu soaking syrup:
Half cup of espresso, cool
2 tablespoons coffee liqueur (e.g. Kahlua) (optional)
2 tablespoons granulated sugar
Making Tiramisu Ingredients
1 cup mascarpone cheese
Half cup of rock sugar
1 tsp vanilla extract
Cocoa powder, used for dusting
Preparation method
Preheat the oven and prepare the pan:
1 ️ ⃣ Preheat oven to 350 ° F (175 °C). Grease a 10 x 15-inch jelly roll pan and line with parchment paper. Oil the parchment paper as well.
To make a sponge cake:
2 ️ ⃣ In a large bowl, whisk the egg yolks with 1/2 cup caster sugar until thick and light yellow. Add vanilla extract and mix well.
3 ️ ⃣ In a separate bowl, sift in the flour, salt, baking powder, and instant espresso powder. Gradually add the dry ingredients to the egg yolk mixture and beat until smooth.
White whipping:
4 ️ ⃣ In a clean bowl, beat egg whites until soft and foamy. Gradually add the remaining 1/4 cup caster sugar and beat until firm and foamy.
Mix the batter:
5 ️ ⃣ Gently pour the whipped egg whites into the egg yolk mixture, one third at a time, until well combined and leaving no streaks.
6 ️ ⃣ Spread the batter evenly into the prepared gelatin pan and smooth the surface with a spatula.
To bake the sponge cake:
7 ️ ⃣ Bake for 12-15 minutes until the cake rebounds when lightly touched.
Ready to roll:
8 ️ ⃣ Sprinkle a decent amount of rock sugar on a clean kitchen towel while baking the cake.
9 ️ ⃣ Once the cake is baked, immediately put it upside down on a towel sprinkled with powdered sugar. Carefully tear off the parchment paper.
Roll up the sponge cake:
Starting at the short end, gently roll the cake and towel into a tight spiral. Place seam side down on the grid rack to cool completely.
To make the cheesecake filling:
1 ️ ⃣ 1 ️ ⃣ Take a medium bowl and beat the cream cheese, rock sugar and vanilla extract until smooth and creamy.
1 ️ ⃣ 2 ️ ⃣ In a separate bowl, beat the whipped cream until stiff peaks form.
1 ️ ⃣ 3 ️ ⃣ Pour the whipped cream gently into the cream cheese mixture until well combined.
To make the tiramisu soaking syrup:
1 ️ ⃣ 4 ️ ⃣ In a platter, add chilled espresso, coffee liqueur (as used) and caster sugar. Stir until sugar is dissolved.
Assemble the tiramisu cheesecake:
1 ️ ⃣ 5 ️ ⃣ Carefully uncover the cooled cake and remove the towel. Brush the surface of the cake evenly with the tiramisu soaking syrup.
Stratification:
1 ️ ⃣ 6 ️ ⃣ Spread the cheesecake filling evenly over the soaked sponge cake, leaving a small edge line around the edge.
Ingredients to make tiramisu:
1 ️ ⃣ 7 ️ ⃣ In a bowl add mascarpone cheese, rock sugar and vanilla extract and stir until smooth and creamy.
Final assembly:
1 ️ ⃣ 8 ️ ⃣ Spread the mascarpone cheese mixture evenly over the cheesecake filling.
Roll up the cake again:
1 ️ ⃣ 9 ️ ⃣ Starting from the same end before, carefully roll the tart, gently peeling off the parchment paper as you roll. Place seam side down on the plate.
Relax and serve:
2 ️ ⃣ 0 ️ ⃣ Cover the cake with plastic wrap and chill in the refrigerator for at least 2 hours or overnight to set.
2 ️ ⃣ 1 ️ ⃣ Before serving, sprinkle with cocoa powder for the finishing touch. Slice and refrigerate to serve.
Raspberry Chocolate Chip Cookies 🍪
📝 Ingredients:
-1 cup (2 sticks) unsalted butter, softened.
-3/4 cup caster sugar
-3/4 cup packaged light brown sugar
-2 teaspoons vanilla extract
-1 large egg
-2 1/4 cups medium gluten flour
-1 tsp baking soda
-1 teaspoon salt
-1 cup (6 oz) semi-sweet chocolate chips
-1 cup (4 oz) fresh raspberries
👩 🍳 Description:
1. Preheat oven to 190 °C (375 ° F). Line a baking sheet with parchment paper.
2. In a large bowl, beat together the butter, caster sugar and brown sugar until light and fluffy. Add vanilla and eggs and mix well.
3. Take another bowl, add flour, baking soda and salt and stir well. Gradually add to the wet ingredients and mix until well combined.
4. Stir in the chocolate chips and raspberries.
5. Drip a tablespoon of batter on the prepared baking sheet, about 2 inches apart.
6. Bake for 10-12 minutes, until golden brown around the edges.
7. Let it dry on the baking sheet for a few minutes before putting it on the grill.
Four delicious New York-style Lewin cookies
Ingredients
190 g cold unsalted butter (190 g).
135 g brown sugar
135 g white sugar
2 large eggs
2 teaspoons vanilla extract
355 g medium-gluten flour
1 teaspoon baking powder (4 g)
1 teaspoon sodium bicarbonate (4 g)
1 teaspoon salt (5 g)
Flavor supplements:
Classic flavors:
1/4 batter (330 g)
1/3 cup chopped walnuts (40 g)
1/3 cup chocolate chips (50 g)
Biskov Taste
1/4 of the batter (330 g)
1/4 cup biscuit spread (50 g)
1/2 cup crushed Biscoff biscuits (60 g)
Matcha flavor
1/4 batter (330 g)
2 teaspoons matcha powder (8 g)
1/3 cup white chocolate chips (50 g)
Double chocolate flavor
1/4 batter (330 g)
2 tablespoons dark cocoa powder (12 g)
1/2 cup chocolate chips (75 g)
1/3 cup chopped walnuts (50 g).
Production instructions
Creamy butter and sugar: Using a large bowl, beat the cold butter until softened. Add brown sugar and white sugar and stir until well combined.
Add the wet ingredients: Add eggs one by one, mixing well after each addition, then add vanilla extract and mix well.
Mix the dry ingredients: Combine flour, baking powder, baking soda, and salt. Gradually add to the butter mixture until well combined.
Roll into balls, about 110 grams each.
Taste variations:
Classic flavors: Mix 1/4 of the dough with nuts and chocolate chips.
Biscoff: Mix 1/4 of the dough with Biscoff spread and cookie crumbles.
Matcha: Add matcha powder and white chocolate chips.
Double Chocolate: Fold the cocoa powder, chocolate chips, and nuts into the remaining dough.
Shaping the dough: Form each portion of dough into balls, about 110 g each. Freeze the dough for at least 1 hour or overnight.
Roasting: Preheat oven to 360 ° F (180 °C). Place balls of dough on a lined baking sheet at least 2 inches apart. Bake for 12 minutes.
Cool and serve: Allow the cookies to cool on the baking sheet-add toppings hot if desired, then serve and enjoy!
Food for thought: Romans 12:12-Be rejoicing in hope, patient in trouble, and faithful in prayer.
Dear friends, please enjoy! All the love
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