Blog
0 comments
0 share
18 APRIL 2023
Houjicha Tiramisu
Ingredients for 3 single serving cakes
For the Houjicha sponge cake base:
3 eggs, separated
80 g sugar
40 g ground almonds
Vanilla extract
40 g flour
8 g Houjicha powder
For the Houjicha cream:
100 ml thick cream
1 teaspoon Houjicha powder
For the chocolate cream:
100 ml cream
80 g dark chocolate
For the Houjicha syrup:
100 ml water
20 g sugar
1 teaspoon Houjicha powder
Extra powder for dusting cakes
Preparation:
Beat egg whites and 40gr sugar until they form stiff peaks
In a separate bowl, beat egg yolks and remaining sugar until foamy. Mix in ground almonds and vanilla extract
Stir 1/3 of beaten egg whites and the flour into egg yolk mixture, then fold in remaining egg white mixture. Do not overmix!
Grease a springform pan (26-cm diameter) and line the base with baking parchment
Pour batter into pan and bake at 200°C (top and bottom heat) for 18 minutes
Allow to cool in pan
Houjicha cream: whip cream until stiff and stir in the Houjicha powder
Chocolate cream: heat cream (do not boil) and melt in chocolate. Allow to cool and then whip with a mixer
Houjicha syrup: heat all ingredients in a pan and simmer gently for about 5 minutes until a slightly thick and sticky syrup forms. Let cool
Assemble cakes:
Slice sponge cake base twice horizontally to make three layers. Use cake rings to cut out nine circles
Place one sponge cake circle in bottom of each cake ring, drizzle with a little syrup. Spoon a layer of chocolate cream on top, follow by another sponge cake circle, drizzle with more syrup. Top with a layer of Houjicha cream followed by the third sponge cake circle. Finish with a layer of chocolate cream
Refrigerate for at least 1 hour. Carefully remove tiramisu from the rings, dust with a little Houjicha powder and serve.
