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Splenda Tiramisu Sponge Cake Ingredients: 6 ea eggs (separated) 4 oz. Splenda ( or 1 C sugar) 1tsp vanilla extract 1 Cup of cake flour. Preparation:
1- Coat a heavy duty nonstick baker steel sheet with oil, then line parchment paper on top, and again spray oil on parchment. 2- Whisk egg whites till stiff peaks. While beating, gradually add sugar. 3- Beat egg yolks, add vanilla. 4- Fold egg yolks into beaten egg whites . Fold in flour. 5- Pour into the prepared baker sheet. Spread evenly. 6- Bake in preheated oven at 375 F for 14 to 15 minutes. Set aside. Lady Fingers Ingredients: 2 oz. Splenda (or ½ C sugar) 5 ea yolks ½ tsp vanilla extract 5 ea egg whites 2oz. Splenda 1/2 Cup baker’s flour
Preparation:
1- Whisk yolks and Splenda together until fluffy, about 3 to 4 minutes. 2- Whisk egg whites until frosty, gradually add Splenda then vanilla. 3- Gently fold the egg yolks into egg whites. 4- Incorporate the sifted flour, folding from the bottom up. 5- Put final product into a piping pastry attached to a round piping tube. Pipe out 2 and ½ long chunks , one next to the other on prepared baking sheet (same procedure as with the sponge cake). 6- Bake in preheated oven at 375F for 12 to 14 minutes. Set aside. Filling Ingredients : 4 ea egg yolks 2 Cups mascarpone cheese 2 Cups heavy whipping cream 4 oz. Splenda (or 1 C sugar).
Preparation:
1- Beat heavy cream in a chilled bowl. Start slowly then faster, till stiff peaks. Store in refrigerator, 2- Beat egg yolks with sugar together about 2 minutes. 3- Mix mascarpone cheese ( room temperature) into egg yolks. Do not over beat or it becomes runny. 4- Fold the egg-cheese mixture into the chilled heavy cream. Chill.
Final gathering of the cake
1- Prepare a concoction of freshly perked coffee mixed with instant powder coffee (you want it strong). Add amaretto liqueur to it if you like. Pour the prepared solution in a bottle equipped with pouring spout,( the kind used by the Barbecues and Grills restaurants, that they put on tables for different barbecued sauces) . 2- Invert the sponge cake on working table surface , discard the parchment paper , then turn it over again. Sprinkle the surface of the cake with sugar. This last step is done to take the stickiness off the cake. Now use a 9-inch bottomless cake ring to cut a round piece off the cake , leaving the inside portion in the ring, discard the rest. Transfer ring and cake to a cake tray . 3- Line the side of the ring with Lady Fingers ( use scissors or knife to trim it). 4- Lavishly soak the Lady Fingers and Sponge Cake with the aromatic solution from the spouted bottle.( Coffee, liqueur etc…) . 5- If you want to use fruit, put it in at this stage. 6- Then put in the prepared filling, spread evenly. 7- Take the ring off, and sprinkle cocoa powder on top of the cake. 8- Decorate with extra piped whipping cream. |
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