How To make Tiramisu Toffee Torte
1 pk White cake mix
1 c Strong coffee; room
-temperature 4 lg Egg whites
6 3/8 oz Toffee candy bars (4 bars)
--- very finely chopped 2/3 c Sugar
1/3 c Chocolate syrup
4 oz Cream cheese; softened
2 c Whipped cream
1 c Strong coffee; room
-temperature 1 3/8 oz Toffee candy bar (1bar);
-chopped Recipe by: Pillsbury Bake-Off 35th Contest Cookbook Heat oven to 350 degrees F. Grease and flour two 9" or 8" round cake pans. In large bowl, combine cake mix, 1st amount of coffee and egg whites at low speed until moistened; beat 2 mins at high speed. Fold in 1st amount of chopped toffee candy bars. Spread batter in greased and floured pans. Bake 9"
pans for 20 to 30 mins or until toothpick inserted in centre comes out clean. (Bake 8" pans for 30 to 40 mins.) Cool 10 mins; remove from pans. Cool completely. In medium bowl, combine sugar, chocolate syrup and cream cheese; beat until smooth. Add whipping cream and vanilla; beat until light and fluffy. Refrigerate until ready to use. To assemble cake, slice each layer in half horizontally to make 4 layers. Drizzle each cut side with 1/4 cup of coffee. Place 1 layer, coffee side up, on serving plate; spread with 3/4 cup frosting. Repeat with 2nd and 3rd cake layers. Top with remaining cake layer. Frost sides and top of cake with the remaining frosting. Garnish top with chopped toffee bars. Store in refrigerator. NOTES : HIGH ALTITUDE-Above 3500
Feet: Add 1/4 cup flour to dry cake mix. Bake at 350 degrees farenheit for 30
to 35 minutes. -----
How To make Tiramisu Toffee Torte's Videos
Strawberry Tiramisu Mousse Cake 草莓提拉米苏慕斯蛋糕 Tiramisu aux fraises Gâteau mousse
Ingredients
Strawberry marmalade
Strawberry puree 500g
Sugar 180g
Savoiardi biscuits
Mold of 32cmx27cm
4 egg yolks
Sugar (for egg yolk) 20g
4 egg whites
Sugar (for egg white) 100g
Cake flour 100g
200℃(392℉)for 10 minutes
Strawberry milk
Milk 250g
Strawberry marmalade 60g
Strawberry Tiramisu
Strawberry marmalade 120g
Gelatin 12.5g
Mascarpone 250g
Liquid cream 250g
Decoration
Mold of 25cmx15cm
Remaining strawberry marmalade
Chopped strawberries 250g
Gelatin 5g
Rosemary
配料
草莓酱
草莓果泥500g
糖180g
手指饼蛋糕
32cmx27cm的模具
4个蛋黄
糖(蛋黄用)20g
4个蛋清
糖(蛋清用)100g
低筋面粉100g
200℃(392℉)烤10分钟
草莓牛奶
牛奶250g
草莓酱60g
草莓提拉米苏
草莓酱 120g
吉利丁12.5g
马斯卡彭250g
液体奶油250g
装饰
25cmx15cm的模具
剩余的草莓酱
切块的草莓250g
吉利丁5g
迷迭香
Ingrédients
Marmelade de fraises
Purée de fraises 500g
Sucre 180g
Biscuit à la cuillère
Moule de 32cmx27cm
4 jaunes d'oeuf
Sucre (pour le jaune d'oeuf) 20g
4 blancs d'oeufs
Sucre (pour le blanc d'oeuf) 100g
Farine T45 100g
200℃(392℉) pendant 10 minutes
Lait de fraise
Lait 250g
Marmelade de fraises 60g
Tiramisu aux fraises
Marmelade de fraises 120g
Gélatine 12.5 g
Mascarpone 250g
Crème liquide 250g
Décoration
Moule de 25cmx15cm
Marmelade de fraises restante
Fraises hachés 250g
Gélatine 5g
Romarin
Triple chocolate mousse cake
Triple chocolate mousse cake recipe | easy chocolate mousse cake | chocolate mousse cake | chocolate mousse cake recipe | how to make chocolate mousse cake | chocolate cakes | chocolate cake recipes
#triplechocolatemoussecake #chocolatemoussecake #chocolatemoussecakerecipe #chocolatecake #chocolatecakerecipe #spicebites
Spice Bites Blog – 345
Chocolate Mousse Cake is an amazing combination of chocolate cake, This Chocolate Mousse Cake recipe is a classic! With layer of moist chocolate cake and layer of smooth and creamy chocolate mousse, all covered in dark chocolate, this mousse cake recipe so delicious & satisfying, you will enjoy every bites of it. It’s so freaking good!...
ingredients:
for the cake ;
one egg - room temperature
sugar 1/4 cup (50g)
vanilla extract 1tsp 95ml)
cooking oil 1/4 cup (60ml)
milk 1/4 cup (60ml)
flour (maida) 1/2 cup (68g)
cocoa powder 2tbsp (15g)
baking powder 1/2 tsp (2.5g)
for the dark chocolate mousse ;
whipping cream 150ml
semi sweet dark chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the milk chocolate mousse;
whipping cream 150ml
milk chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the white chocolate mousse;
whipping cream 150ml
white chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for top chocolate layer;
semi sweet dark chocolate 60g
milk 3tbsp (45ml)
***baking pan 8 inch
***cake ring 6 inch
***bake preheated oven at 180c for 15 to 20 minutes
*** CUP SIZE : FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML ! ***
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