Sunday, 7 January 2018

Exotic Fruit Macaron Cheesecake

One cake, that was inspired by this beautiful Yuwa fabric collection.


for the cake:

use one recipe of Genoise Cake
you will need one teacup of strawberry jam at room temperature or slightly warmed, if too hard
you will need 60 ml of strong espresso with 15 ml 'Cointreau' to syrup the middle layer

for the cream cheese icing:

100 g unsalted butter at room temperature
500 g cream cheese at room temperature
140 g sugar
1 tsp lemon juice

600 ml whipping cream

prepare the icing:

1. Beat the butter with half the sugar until creamy and light.
2. Add the softened cream cheese in two portions and beat at low speed after each addition to incorporate well.
3. Add the rest of the sugar and the lemon juice. Beat well to form a foamy light cream. Set aside.
4. In a separate bowl, whip the cold heavy cream.
5. Fold in the whipped cream into the cream cheese icing. Make sure you start with small portions.
6. Use immediately!


Tailoring:

1. Cut the baked Genoise in three layers (after well cooled).
2. Place the first layer on a cake plate. Spread half of the strawberry jam on top of the layer.
3. Ice with one third of the cream cheese.
4. Place the second layer and press lightly.
5. Syrup the layer with the coffee and ice with second third of the cream cheese.
6. Top with the third layer of cake and spread the rest of the strawberry jam.
7. Ice with a thin layer of cream cheese and cover the sides of the cake evenly.
8. Cover the sides with grated chocolate (optional) and top the cake with macarons.
9. Store in a refrigerator (if there is something left for storing :)).

Have sweet winter days,
 Ivelina



Wednesday, 5 April 2017

Tiramisu Stracciatella

For you, who have followed me for quite a while now, it won't be a surprise that I mix my passion and knowledge for baking with fabric and stitches. 

It is amazing to be in love with so many things, that it is hard to choose what to do first. My mind is constantly working, creating new projects. The wish list of things to do is so long... my life would never be long enough...

But here and now, I promised my fellow Mon étui readers that I will have the recipe for this delicious Tiramisu, so I share it with you. It is a must-to-try one. 



for the cake:
(size cake pan:  20cm/ 8")

90 g egg whites
95 g caster sugar
60 g egg yolks
95 g all purpose sifted flour

for the espresso syrup:

150 ml espresso coffee, freshly brewed
25 g caster sugar
60 g dark rum

for the mascarpone mousse:

3 g gelatin sheet
40 g egg yolks
75 g caster sugar
200 ml heavy cream 35%
275 g mascarpone
1 tsp vanilla extract


prepare the cake:

1. Whisk the egg whites with the sugar until soft meringue is formed.
2. Slightly beat the egg yolks and gradually add them to the egg whites.
3. Fold in the flour.
4. Pour the mixture in the covered with parchment paper cake pan and bake at 180 °C until a toothpick, insert in the centre of the cake comes out dry.
5. Take the cake out of the oven, leave it to cool for 5 min in the pan. Turn it upside down over a wire rack to cool completely.
6. Cut the cake in two layers. 

Note: You have to have everything ready, prior to the mousse. Once you have the mascarpone mousse ready, you have to work fast, assembling the cake before the mouse is set completely.

prepare the espresso syrup:

1. Make the strong espresso.
2. While hot, dissolve the sugar.
3. Add the rum and cover. Set aside until needed.

prepare the gelatine:

1. Fill a bowl with very cold water.
2. Add the gelatine sheet. Let it stay for 5-10 min or until you prepare the sabayon. 

prepare the mascarpone mouse:

1. Beat the cream to soft peaks. Refrigerate.
2. Slightly beat the mascarpone in a separate bowl .
3. Place the yolks and sugar in a heavy bottomed pan over a water bath. With a whisk, work the sabayon over the water bath until the sugar is dissolved and the mixture is light in colour. Take it off the heat. 
4. Squeeze the gelatine sheet to get rid of the water and add to the hot sabayon. Continue whisking for a minute. 
5. Add one third of the sabayon to the mascarpone and mix until smooth. Add the rest and incorporate well.
6. Fold in the cream.
7. Use immediately. 

Tailoring:

1. On a serving cake plate, place the first layer.
2. With a table spoon spread evenly half of the syrup over the layer.
3. Spread evenly half of the mascarpone.
4. Top with the second layer. Repeat the procedure with the syrup and mascarpone mousse. 
5. Cover the sides of the cake with a little bit of the mousse. 
6. Grate some dark chocolate and distribute it around the cake.
7. Sift instant coffee powder/cocoa powder on top.
8. Decorate as desired.

Note: I used the irresistibly smooth Lindt Stracciatella - Italy's classic flavour. Yummy... Garnished it with fresh raspberries.


Enjoy the Tiramisu, dear friends!
Check my blog for craft,  and designs I do with the wonderful HAORI fabric.

Be happy and do whatever pleases you and makes you and the others happy!
 Ivelina