If you compassion Tiramisu and crepes, you're feat to compassion my 'Tiramisu Material Block. I gain this block with hard, coffee-flavored crepes and alter it with a fluffy whipped toiletries frosting. Erstwhile you cut into the cover, the block layers verbalize for themselves; a acerate and formal destination is all the block needs! This dish is not too confectionery but if you require actor taste, top it off with whipped toiletry or umber syrup.
Tiramisu has a unscheduled determine in my bravery, and I'm certain that's confessedly for umpteen of you. It's one of those desserts that never gets old, no matter how untold you've had. There's something most that confectionery elite and seed and marsala sapidity of the dessert that vindicatory captures your tastebuds. And that's what I was going for with this Tiramisu hotcake cake the creaminess and flavors are all here.
INGREDIENTS
- 8 large eggs
- 3 1/2 cups (828ml) milk
- 1/2 cup (118ml) strong coffee
- 1/2 cup (113g) melted butter
- 1/4 cup (50g) white granulated sugar
- 2 tablespoons (30ml) Amaretto
- 1 teaspoon (5ml) vanilla
- 2 1/2 cups (312g) all-purpose flour
For Filling:
- 1 1/2 cups (354ml) heavy cream
- 8 ounces (226g) whipped cream cheese
- 1 cup (236ml) sweetened condensed milk
- 1 cup (226g) butter, softened at room temperature
- 1/4 teaspoon salt
- 1 teaspoon (5ml) vanilla
- 1 tablespoon (15ml) Amaretto
- Cocoa powder, for dusting
INSTRUCTIONS
- Prepare the coffee crepes. Place all of the ingredients needed for the crepes into a blender. If your blender is smaller, split the recipe in half and prepare twice. Blend ingredients until smooth and clump free. If you don't have a blender, whisk all the liquid ingredients first. Then gradually sift in the flour, whisking until no clumps remain.
- Preheat a 9-inch non-stick crepe pan or frying pan over medium heat. Add 1/4 cup crepe batter into the center and tilt pan to spread the batter evenly to the edges. Once edges of crepe turn golden, use a rubber spatula to flip the crepe over. Cook about 30 seconds on second side. Stack ready crepes onto a plate. Allow them to cool before assembling cake.
- Prepare the filling. Place the cream, cream cheese, butter, sweetened condensed milk, salt, vanilla and Amaretto into mixing bowl. Whisk on medium speed until light and fluffy. Be careful not to over-mix! Overmixed filling will separate.
- Assemble the cake. Line an 8-inch spring form pan with parchment paper. Drop a crepe into the pan first, followed by 1/4 cup filling. Spread the filling evenly to the edges, then sprinkle with cocoa powder. Continue with remaining crepes and filling. Leave the last crepe with no filling. Cover the crepe cake with plastic wrap and refrigerate overnight.
- Once cake is set, invert the cake onto a cake platter. Remove the spring form pan, then dust the top with cocoa powder. Remove cake about 30 minutes prior to serving; otherwise, keep refrigerated.
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