Pine Tree Cake Made of Profiteroles with Tiramisu Cream
Baking and Desserts | Ukrainian cuisine
⏳ Time
4 hours
🥕 Ingredients
20
🍽️ Servings
8
Description
Pine Tree Cake Made of Profiteroles with Tiramisu Cream
Ingredients
- Milk - 5 fl oz
- Butter - 4.2 oz
- Water - 5 fl oz
- Wheat Flour - 4.2 oz
- Sugar - 0.7 oz
- Chocolate eggs - 6 pieces
- Custard - 9.9 oz
- Cream (40%) - 10 fl oz
- Gelatin - 0.2 oz
- Ground Coffee - 1.8 oz
- Mascarpone Cheese Unagrande - 5.3 oz
- Cream (40%) - 3 fl oz
- Marshmallow - 17.6 oz
- Light Corn Syrup - 1 fl oz
- Powdered Sugar - 38.8 oz
- Sponge Cake Base - 10.6 oz
- Peach Juice - 3.5 oz
- Red Food Coloring - 0.2 oz
- Corn Starch - 1.8 oz
- Cocoa Powder - 2 tablespoons
Step by Step guide
Step 1
Prepare the choux pastry. To do this, mix the milk and water, add the butter cut into pieces, and the sugar. Place on low heat and bring to a boil.
Step 2
Add the flour and stir. Keep stirring until the dough becomes thick and homogeneous. It should easily pull away from the sides.
Step 3
Remove the pot from the heat and mix in the eggs one at a time, stirring well.
Step 4
Grease a baking sheet with butter. Transfer the dough to a piping bag and pipe the profiteroles onto the baking sheet, leaving some space between them. Use a wet brush or a finger dipped in water to flatten the peaks and bake the profiteroles at 392°F until done.
Step 5
To prepare the tiramisu cream, soak the gelatin in cold water in advance. Whip the 35-38% cream with a mixer until thick.
Step 6
Brew a quality strong black coffee (50 ml will be enough). You can add a teaspoon of instant coffee. When the coffee cools slightly, add the squeezed gelatin sheets and mix well.
Step 7
Add 200 grams of custard to the coffee with gelatin. Cool the mixture to room temperature and then gently fold in the whipped cream.
Step 8
Fill the profiteroles with the prepared cream.
Step 9
To make the glaze, mix 80 grams of custard with two tablespoons of powdered sugar and mascarpone cheese.
Step 10
Gradually add the 10% cream.
Step 11
To assemble the cake in the shape of a pyramid, connect each pastry with the prepared glaze with mascarpone cheese. Each layer can be dusted with cocoa powder.
Step 12
Wrap the finished pyramid with a thin layer of freshly made, still warm sponge cake (the sponge should be no thicker than 1 cm, and it is convenient to make it on a large baking sheet lined with parchment and greased with butter). Wrap the tree in plastic wrap and refrigerate for several hours (during this time, the sponge will take the desired shape).
Step 13
To prepare the fondant, pour corn syrup over small white marshmallows, add green food coloring, and place in the microwave for 2-3 minutes. They should swell well. Meanwhile, sift the powdered sugar into a large bowl. Add the swollen marshmallows to the sugar and mix well with a spoon. When the mixture cools slightly, knead the fondant with your hands. The amount of powdered sugar may vary. The main thing is to achieve the desired consistency of the fondant (it should be soft but not stick to your hands).
Step 14
Dust the table with cornstarch and roll out part of the fondant into a thin layer to wrap the tree cake. You can stick this layer of fondant to the sponge by spreading a very thin layer of peach jam on it.
Step 15
Roll out the remaining fondant, cut out leaves, and stick them onto the cake, moistening the previous layer of fondant with water. You can temporarily place foil under the leaves to give the branches of the tree a curve. Similarly, decorations for the tree can be made in advance.
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