الوسم: cake

Spongecake:
3 large eggs, at room temperature
6 tablespoons granulated sugar, divided
3 large egg whites, at room temperature
1/3 cup plus 3 tablespoons all-purpose flour
1 1/2 tablespoons butter, melted and cooled

Mascarpone Filling:
Two 8-ounce containers mascarpone, at room temperature
1/2 cup superfine sugar
1 tablespoon Kahlua
1 tablespoon brewed espresso or strong coffee

Strawberry Coulis:
1 pint strawberries, hulled and halved
1/4 cup Grand Marnier
1/4 cup granulated sugar
2 tablespoons red wine

Assembly:
4 bars (1.5 ounces each) Godiva Dark Chocolate, divided
1/2 cup brewed espresso or strong coffee

Make the spongecake:

Preheat oven to 375°F. Butter the bottom only of an 8-inch cake pan and line with parchment paper.

Whip eggs with 3 tablespoons of the sugar in mixer bowl until doubled in volume and pale yellow, using electric mixer at high speed.

Whip whites in another mixer bowl until frothy, using electric mixer at high speed. Gradually add remaining sugar and continue to beat until medium peaks form.

Gently fold flour into egg yolk mixture with a wire whisk. Fold in 1/3 of the egg white mixture, using a wire whisk. Then fold in remaining egg white mixture. Add melted butter and whisk until smooth.

Spread batter in prepared pan and bake for 15 to 18 minutes or until the cake is golden and springs back when lightly pressed. Cool completely.

Make the mascarpone filling:

In a medium bowl, combine all ingredients. Be careful not to overmix or the mixture will curdle.

Make the strawberry coulis:

Combine all ingredients in a medium saucepan over high heat. Bring to a boil, remove from heat and allow to cool. Strain through a mesh sieve.

Assemble the cake:

Split the cake horizontally into three even layers. Shave 1 bar chocolate and reserve for garnish. Chop remaining chocolate.

Place chopped chocolate in microwave-safe cup. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.

Spread one sponge layer with 1/3 of the chocolate. Repeat with a second sponge layer and another 1/3 of the chocolate. Allow sponge layers to firm up in the refrigerator.

Place the remaining sponge layer on a plate. Using a pastry brush, brush cake with espresso. Spread 1/3 of the mascarpone filling on top. Place one of the chocolate-coated sponge layers, chocolate side down, on top. Brush with espresso. Repeat with another 1/3 of the mascarpone and the remaining chocolate-coated sponge layer. Spread the remaining mascarpone mixture on top and sides of the cake. Drizzle the remaining melted chocolate on top of the cake. Pat the shaved chocolate on the sides of the cake and chill for 1 hour.

Using about 3 tablespoons per serving, drizzle a random design of the coulis on the plate and place a slice of the cake in the center of the sauced plate.

كيك تراميسو مع الفراولة.

الكيكة الاسفنجية:
– 3 بيضات كبيرة، بحرارة الغرفة
– 6 ملاعق كبيرة سكر، مقسمين
– 3 بياض بيض كبير بحرارة الغرفة
– ثلث كوب زائد 3 ملاعق كبيرة طحين
– 1 ونصف ملعقة كبيرة زبدة مذابة ومبردة

الحشوة:
– علبتين ماسكاربون وهو نوع من جبنة الكريمة، بحرارة الغرفة، كل علبة 8 أونصات
– نصف كوب سكر ناعم
– 1 ملعقة للأسف نوع من الخمور، ولكن ممكن استخدام بدال عنه ملعقة كبيرة عصير تفاح
– 1 م ك قهوة قوية الطعم

الفراولة:
– 1 باينت من الفراولة، منظفة ومقطعة نصفين
– ربع كوب… نوع من ال، مش عارفة أستبدله !!!!
– ربع كوب سكر
–

خلص بيكفي……

أخواتي عذراً، لن أكمل، لأنه هذه الطريقة تحتوي على الكثير من الكحول وكل نوع مختلف، ولا نستطيع استبداله، لهذا أنصحكن بعمل الطرق الموجودة في المنتدى للتراميسو، أنا كتبت طريقة أروع ما يكون، ومزبوطة 100% بلا أي تعب… عنوان الموضوع: تذكرن التراميسو.
أرجو المعذرة!!