Ingredients:
Sponge Cake
3 Cold eggs
190g Optima flour
40g Water
45g Corn oil (to be added last)
1 tbsp Chocolate emulco
1/2 tbsp Chocolate paste
- Beat cold eggs, water and optima flour at high speed till thick then add chocolate emulco and chocolate paste and mix well.
- Then slowly add in corn oil ~ mix well.
- Pour batter into a 9″lined cake tin and bake at preheated oven 180C for about 30 mins.
- Remove sponge cake from tin after baked, leave to cool and cut into 3 slices.
Sugar syrup
120g Water
40g Sugar
- Boil water and sugar together, leave to cool then add in 1/2 tbsp each Rum and Kahlua liqueur. Set aside.
Tiramisu Mousse
95g Hot water
1 tbsp Instant coffee powder
95g Tiramisu fond
- Combine hot water and instant coffee powder together in a large bowl, mix well and then add in Tiramisu fond with a hand whisk. Stir till all mixture dissolved and pass through a sieve and add 1 tbsp Kahlua liqueur into it. Set aside and leave to cool.
200g Fresh cream
150g Whipping cream
- Whisk up fresh cream and whipping cream together till soft peak and fold into the Tiramisu mixture with hand whisk.
How to assemble cake
- Place one piece of sponge as base with a adjustable cake ring. Brush sugar syrup on cake.
- Sandwich the cake layers with Tiramisu mousse and sugar syrup.
- Chill the Tiramisu cake in the fridge till mousse set for at least 4 hours or overnight.
- Remove cake ring, dust snow powder on cake follow by cocoa powder.
