Coffee Cake Roll

 

Coffee cake roll
makes one roll

30g oil
50g water
10g instant coffee powder
60g cake flour
3 egg
50g sugar

1. Line baking sheet and preheat oven at 350F.
2. Warm oil to 70C (158F).
3. Sift in cake flour and whisk to combine.
4. In a separate bowl, dissolve instant coffee powder in water. Whisk into oil/flour.
5. Whisk in yolk until combined and lump free.
6. In another bowl, beat whites while adding sugar in increments to medium peaks.
7. Fold whites to yolk mixture gradually.
8. Pour onto pan and spread evenly.
9. Tap gently to release any large air bubbles.
10. Bake at 330F for 10 minutes. Lower to 300F and continue to bake for 5 minutes.
11. Slide to rack to cool. Place a clean parchment paper over to prevent over drying.
12. Once is cool enough to touch, flip and peel off parchment paper.
13. Optional: trim off edges. On a short end, trim at a 45 degree angle. This will help with rolling/ sealing.
14. Spread a thin layer of cream. Roll and wrap to chill.
15. Chill for 1-2 hours before cutting.

Coffee kahlua cream:
25g powdered sugar
5g instant coffee powder
100g whipped cream
1 tsp kahlua

Beat ingredients together to firm peaks.

I love coffee flavored desserts! The aroma and bitterness of coffee complement and balance well with sweets.

The texture, flavor and sweetness are on point for this one. I added walnuts in the cream prior to rolling, and they added such a lovely crunchy texture and a nutty roasted flavor. 

This is definitely a winning flavor combo - coffee, kahlua and walnuts!

Taste: 5 stars out of 5

Texture: 5 stars out of 5

Tiramisu [with ladyfingers and no bake]

I am overjoyed with two successful cakes in a row.
Blueberry Crumble Cake for my birthday..
and now this yummy Tiramisu for my mom's birthday!

No more resorting to the safe (but delicious) route to make chiffon or asian sponge cakes with cream, and just in time to check this no bake tiramisu off my to bake list before 2015 comes to an end. I definitely want to tackle a mousse or some stunning looking naked cakes for the next big occasion. Stay tuned in 2016!

Tiramisu 
recipe adapted from Inspired Taste
makes 2- 6" round (7 slices per 6") or 1 9" square

1/2 cup (120 ml) brewed espresso or very strong coffee, room temperature*
*1 Tbsp instant coffee powder dissolved in 1/2 cup hot water
1/4 cup (60 ml) kahlua, divided
2 tsp vanilla extract
3 large egg yolks
1/8 cup (25 g) sugar
8 oz (225 g) mascarpone cheese, room temperature
3/4 cup (175 ml) heavy cream
18 to 20 (1-7 oz package) Savoiardi Italian ladyfingers
cocoa powder for dusting

Ingredients for Tiramisu.

Coffee mixture-
1. Combine espresso (or coffee), 2 Tbsp Kahlua, vanilla extract in a wide, small bowl. Set aside.  

Filling-
1. On medium speed, beat egg yolks, 2 Tbsp Kahlua, and sugar in a bowl set over a saucepan of barely simmering water until tripled in volume, 5 to 8 minutes.
2. Remove bowl from heat then beat in mascarpone cheese until just combined.
3. Whip heavy cream in a bowl until it holds stiff peaks.
4. Once yolk-mascarpone mixture has cooled a little, gently fold in half of the whipped cream into the yolk-mascarpone mixture, then the remaining half just until fully incorporated. 

Beat yolks, kahlua and sugar until slightly thickened and tripled in volume. 

Recipe calls for exactly one 8oz tub of mascarpone.

Beat mascarpone with yolk mixture until just combined.

Left: stiff whipped cream, Right: mascarpone + yolk mixture

Gently fold cream half at a time into mascarpone/yolk.

Assembly-
1. Cut ladyfingers in half or to desired height and line around sides of pan.
2. Dip ladyfingers very quickly into coffee and arrange in bottom of pan.
3. Evenly spread half of mascarpone filling over ladyfingers.
4. Repeat for second layer.
5. Cover with plastic wrap and refrigerate 4 to 6 hours. *I left mine set overnight.
6. Dust with cocoa powder and leave out at room temperature for about 20 minutes before serving.
*Tiramisu can be chilled up to 2 days, but no longer or else the ladyfingers will break down too much.

Arrange ladyfingers around sides of pan.

1st layer: soak ladyfingers in coffee mixture and arrange on bottom of pan.
Evenly spread mascarpone filling on top.

2nd layer: repeat.

Cover and refrigerate for 4-6 hours or overnight.

Decorative touches..

Dust with cocoa powder.

&now, birthday sign and candle!

All ready!

Happy Birthday Mama!

Cheers to another year..

and a yummy slice of tiramisu!

Taste: 4.5 stars out of 5

Good as is. Would try espresso or stronger coffee for a more prominent flavor next time. 

Texture: 5 stars out of 5

Rich and decadent cream with just moistened ladyfingers!

Appearance: 5 stars out of 5

Tiramisu♥♥♥♥♥

Alas, the long awaited TIRAMISU : D
(Warning: this will be one LONG detailed post!)

Taste: 5 stars out of 5
Texture: 5 stars out of 5

Step ONE: make sponge cake.
Basic Sponge Cake Base
recipe adapted and translated from Dessert & Baking DIY
-makes one 6" round cake

125g(2) eggs, room temperature
60g sugar
60g flour, sifted
15g unsalted butter, melted

1. Line your 6" pan
2. Beat eggs and sugar till stiff (about 5 minutes).
3. Add flour to egg/sugar mixture and fold.
4. Add melted butter and mix well.
5. Pour into pan and smooth top.
6. Bake for 30 minutes at 356F.
7. Cool and remove cake from pan.
8. Trim edges so that it's slightly smaller than the 6" pan
9. Slice into two layers horizontally.
10. Set aside.

Step TWO: make kahula expresso for brushing.
Kahula Expresso Mix
recipe adapted and translated from Dessert & Baking DIY
-makes enough for two cakes (*halved if looking to just make one cake)

80g espresso (80g hot water+ 2 spoonful instant expresso powder)
20g kahlua
2tsp sugar

Mix everything and set aside.

Step THREE: make mascarpone cheese/cream mixture.
Mascaropone Cheese/ Cream Mix
recipe adapted and translated from Dessert & Baking DIY
-makes one 6" round cake

100g mascarpone cheese, room temperature
30g sugar
1 egg
140g whipped cream
7g gelatin
35g water

1. With electric mixer, whip cream slowly until it resembles ice cream texture.
*Over whipping can result in a lumpy and firmer cake.
2. On a double boiler, beat egg and sugar on high until pale and loose.
3. Mix gelatin and water and microwave until gelatin melts and steams.
4. Add 1/5th egg mixture to gelatin and mix. Set aside.
5. Add cheese to the remaining 4/5th egg and beat till incorporated.
6. Add cream to the cheese/egg mixture and quickly fold till even.
7. Lightly mix the gelatin and egg and add to the cream/cheese/egg mixture. Mix well!

Now, you've got all the different components of the tiramisu ready to go.

Step FOUR: assemble!
1. Get a 6" ring mold or use the side of your 6" springform pan.
2. Wrap the bottom of the ring with saran wrap and set on a tray.
3. Put bottom layer of your sponge cake in the center of the ring. (The edges should have a 1cm gap from the ring)
4. Generously brush the sponge cake with the kahlua/espresso mix.
5. Pour half of the mascarpone/cheese mix on top of the sponge cake, making sure it fills up the gap between the sponge cake and ring.
6. Brush the top layer of sponge cake with kahlua/expresso mix.
7. Place brushed** side of sponge cake face down onto the mascarpone/cheese.
8. Brush the top of sponge cake with kahlua/expresso mix.
9. Pour the rest of mascarpone/cheese onto the sponge cake.
10. Smooth and lightly tap pan on counter top.

Step FIVE: refrigerate and final touches.
1. Refrigerate for at least 3 hours.
2. Remove cake from ring mold.
Tip: wrap warm towel around ring for easier removal
3. Dust with cocoa powder
*Optional: cut out fun patterns and place them on top of cake before dusting(:

Step Six: ENJOY(:

OVERVIEW---------------------------------------------------------------------->

Tiramisu #1






Mascarpone cheese/cream was fluffy and light.
Layers were even.
Edges were rough and not clean.
Coffee taste was prominent.

Tiramisu #2

^before dusting









Mascarpone cheese/cream was more liquidy before refrigerating.
Texture after refrigerating is smooth and velvety.
Edges were smooth and clean.
More kahlua was used.
Sponge cake was more soaked.
Layers were not even.

Tiramisu #3




Mascarpone cheese/cream was more firm after refrigerating.
Edges were smooth and clean.
Layers were even.
Sponge cake was a little dried (overbaked ._.).
Sponge cake can be soaked with kahlua/expresso more.

---------------------------------------------------------------------->

Total of three takes so far. Seeing improvements yet?(:

Sorry for the poor quality pictures. I am never patient enough to take pictures after the long prep/baking time. But I assure you.. they definitely taste better than they look. Hahah(:

To Bake: Tiramisu. Checked!