Tiramisu Cake

I decided to use sponge cake instead of savoiardi biscuits (lady fingers). It really tastes good! :)

Ingredients

Sponge Cake:

- 3 eggs

- 100g sugar

- 90g flour

- 15g butter

- 1 tbsp milk

Mascarpone cream:

- 250g mascarpone

- 2 eggs (separate egg yolks from egg whites)

- 1 1/2 tbsp sugar

Coffee syrup:

- 1/2 cup of espresso coffee

Garnishment:

- chocolate flakes

Procedure

SPONGE CAKE:

1) Boil some water in a pan. The ideal temperature is between 160-170° C.

2) Put the eggs in a bowl and beat them in low speed.

3) Put the sugar in the egg mixture and beat for 30 sec.

4) Deep the bowl in the hot water and beat for 1-2 mins until the sugar is totally dissolved. Take it off the hot water.

5) Add milk to the butter and melt.

6) Beat the egg mixture in high speed for 3-4 mins until it forms a whipping pattern on the surface (soft peak stage).

7) Sift the flour into the mixture and gently mix about 30 times. Pour the butter mixture and fold the batter for 50 times until it becomes glossy and smooth.

8) Pour the batter in a circle baking pan. Tap it to release air bubbles and bake for 23 mins. Let it cool.

MASCARPONE CREAM

9) Beat the egg whites until it becomes firm. Set aside.

10) In another bowl, beat the egg yolks and sugar. Add mascarpone and mix well.

11) Add the beaten egg whites in the mascarpone mixture and gently mix until all the ingredients are well combined. Put inside the fridge for 10mins

CAKE ASSEMBLING

12) Cut the cake into half with the cutting area facing up. Soak the cut part with the coffee syrup.

13) Put a generous amount of cream on the first layer and spread evenly. Add some chocolate flakes and cover with the other layer.

14) Repeat the same procedure as step 13. Keep in the frigde for 15mins and serve it. ^_^

If you make this, take some photos and upload it on INSTAGRAM with the hashtag #bakingwithKANON

I'd be glad to see some re-creations of my recipes.

Brownie Bites

Ingredients

- 55g of butter

- 115g of dark chocolate in pieces

- 175g of brown sugar

- 2 eggs

- 85g of flour

- 55g crushed toasted peanuts

- white royal icing

Procedure

1) Preheat the oven to 180 °. Melt the chocolate and butter in a double boiler. Mix well and leave to cool.

2) Pour the sugar and eggs in a large bowl and whisk until they form a light and fluffy cream. Combine in the chocolate mixture and sift in the flour and baking powder and mix thoroughly. Finally, add the crushed peanuts.

3) Grease a rectangular baking tray and pour the mixture in it. Put inside the preheated oven and bake for 20-25 mins until it becomes firm. Let it cool. Cut into small squares and top it with royal icing.

Enjoy! ^_^

Oreo Cheesecake

I made this recipe for Christmas Eve and it was my first time to make a cookies and cream flavoured cheesecake. It turned out suprisingly delicious! :)

Ingredients

For the base:

- 2 tablespoons of brown sugar

- 150g butter

- 250g Digestive biscuits

For the cream:

- 16g (1 packet) vanillin

- 100ml fresh whipping cream

- 20g cornstarch

- juice of 1/2 lemon

- 2 whole eggs and 1 eggyolk

- 600g Philadelphia

- 100g sugar

- 8 chopped oreo biscuits/cookies

For the topping:

- 200ml sour cream

- 16g (1 packet) vanillin

- 2 tablespoons icing sugar

- 4 to 8 chopped oreo biscuits/cookies

Procedure

1) Finely crush/chop Digestive biscuits. Melt the butter in a saucepan. Combine the chopped biscuits, melted butter and brown sugar in a bowl.

2) Grease a cake pan, preferably in a circle opening with a diameter of 22-24 cm, cut a disc of parchment paper the same diameter as the bottom of the pan and two strips of the same height of the edges, and then line the pan itself.

3) Put the cookie mixture on the bottom and the sides of the pan leveling it with the help of a spoon. Put the pan in the fridge for an hour.

4) Preheat oven to 180°C. Place in a large bowl the eggs, vanillin and sugar and beat the mixture until it becomes homegeneous. Add the cheese and mix well until it becomes creamy and free of lumps.

5) While stirring the mixture constantly, add lemon juice cornstarch and the whipping cream (in liquid form). Mix everything together. Crush/chop the oreo biscuits and add it into the cream mixture.

6) Take the biscuit base off the fridge and pour the cream into it. Level it and bake at 180° for 30mins. then lower the temperature to 160° for another 30-40mins.

7) If after the first 30mins you'll notice that the surface of the cheesecake begins to darken, you can cover it with a sheet of aluminum foil. Once cooked, turn off the oven and let the cheesecake rest for 30mins in the oven with the door slightly open.

8) Once the cheesecake cooled off, mix the sour cream, vanillin and icing sugar and pour it on the cheesecake. Crush/chop the oreo biscuits and put it on the cheesecake as topping. Store the cheesecake inside the fridge for 6 hours. Serve and enjoy it! ;)

Hope you'll like this Cheesecake variation.

If you have any recipe request, you may email me at itsmekanon@gmail.com