Tiramisu Cake With Caramelised Almonds 焦糖杏仁提拉米苏蛋糕
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- เผยแพร่เมื่อ 29 ก.ย. 2024
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Ingredients for sponge cake （海绵蛋糕）:
4 eggs - grade A （鸡蛋）
120g caster sugar （细砂糖）
120g plain flour（普通面粉）
40g corn oil（玉米油）
40ml milk（牛奶水）
Filling（芝士馅）:
250g cream cheese （芝士/奶酪）
2 egg yolks （蛋黄）
40g caster sugar （细砂糖）
3 tsp gelatine powder（鱼胶粉）
60ml water（水）
250g UHT whipping cream （动物性鲜奶油）
Coffee syrup (咖啡糖浆）：
80g caster sugar (细砂糖）
150ml boiling water （热水）
1 1/2 tbsp instant coffee powder （即溶咖啡粉）
2 tbsp coffee liqueur （咖啡酒）
3 tbsp rum （兰姆酒）
90g non-dairy whipping cream （植物性鲜奶油）
Almond praline
焦糖杏仁 ：
200g sugar （白砂糖）
150g toasted almonds （烘香杏仁）
20g butter（牛油）
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Hi Katherine. Can I find out, if I am to make this recipe for 6”, what’s the baking temp and time to adjust to?
Delicious 😋but lots of steps😏
I love that u prepared sabayon & mixed into creamcheese mixture😋👍 i am sure your recipe is a good one, true to tiramisu taste....definitely will give this recipe a try
What can i replace for rum and coffee liquor if i want to make non alcohol version? Tqvm
Joon Peng Tsoh you can omit rum and coffee liqueur
Can i brush the cake with coffee? I.e. mix some coffee powder with hot water.
Joon Peng Tsoh sure
Amazing and well expalined and thanks
Kathrine 老师，可以请教你。我跟着影片做了这个蛋糕。但是那个焦糖杏仁我铺在蛋糕上放冰箱隔一晚那些焦糖有出水的现象。请问你知道是什么原因吗？
太过碎的焦糖会溶，所以不要把碎碎细细的焦糖铺上去
@@KathrineKwa 好的。了解。原来如此，我真的把碎碎的焦糖也铺上去😅。谢谢老师您的回复。
出水應該焦糖漿煮得不夠乾水濃稠，才會導致冷藏後會出水
可以用ladyfingers取代sponge cake吗？
请问Katherine 老师是怎样把放在冰箱里有cream cheese的蛋糕🎂拿出来的？还那么完美无缺？
Just amazing👍👍🎂
請問可以用吉利丁片嗎？吉利丁片要用幾克呢？如果可以 那水的部份是不是就不用了
Thx for recipe & share. Good job.***
How is the sweetness?
Can use condensed milk?
Baking is not my forte but this cake is what I always wanted to do! Thx for sharing this!
OMG.
WOU.
❤❤👍👌👍
Jelatin 👎😱
魚膠粉
yummm well done!
👍👍👍💖
请问kathrine老师，焦糖杏仁部分可以再减糖吗？
Jeanne Chin 可以減少许糖
@@KathrineKwa 谢谢老师
@@TheJingchin94 hi 请问你减多少糖？想作为参考，谢谢你。
Hi may I know the will almond praline turns soft or not crispy or watery when keep in the fridge?
Hello.. The almond praline will not go soft or watery, but will start to become slightly chewy and stick to the teeth a bit when you keep it at room temperature or the fridge. But it will be fine for the first 24 hours, no problem. And It will still be crunchy for a few days.
几寸的模型？
應該是八吋
👍👍👍
Thanks for the recipe, can I ask instead of coating the cake with almond, can I use biscuits instead
Why mix the eggs + sugar on hot water, since we bake the cake and the eggs are baked?
We normally used this method for a heavier support system for the cake . Unlike cake with separate yolks such as chiffon cake . Chiffon cake can support lighter weight such as cream . On the other side , this sponge cake can support heavier cream like buttercream / ganache .
The purpose of mixing eggs and sugar in hot water is to let the emulsion occur so I can produce more foam to the cake base . As the egg tends to have more air bubble for rising in the oven later .
@@tsjack9874 thank you. 👍
Hi Katherine. May I know why my almond praline melted after I covered the cake? I put in the fridge and didn’t leave it in the room temperature
Kathrine Kwa老师，我在2018年有跟你做类似这个视频的Almond焦糖tiramisu,我非常喜欢，可是现在我找不到那个视频了，因为那个是用mascarpone cheese的。
请问要怎么样才可以看回那视频呢？ 还能找回吗？
请问rum酒是哪一款呢？
How does your whipping cream be so stiff? Mine is always soft and if I whisk it further it becomes separated like water and oil
Try to use a bowl of ice under the bowl that you use to whip the cream...and also before whipping check if the cream is cold enough or not
@@NotyourOrdinaryGurl24 i did the steps like you've said, but it is still soft