Bolos - Bolos de Fatia
Bolo Tiramisú de Banana e Caramelo || Banana-Caramel Tiramisú Cake
segunda-feira, fevereiro 27, 2017
Inspirado num bolo do livro Layered, da Tessa Huff, esta combinação de sabores mostrou-se uma verdadeira tentação.
Inspired by a cake from Tessa Huff's Layered cookbook, this combination of flavors has proved to be a real temptation.
Ingredientes:
(bolo)
- 260g de farinha
- 1 colher (sopa) café instantâneo
- 2 colheres (chá) de fermento em pó
- 1/2 colher (chá) de sal fino
- 120ml de óleo vegetal
- 275g de açúcar branco
- 1 vagem de baunilha
- 6 gemas
- 8 claras
- 120ml de leite
(calda)
- 100g de açúcar branco
- 2 colheres (chá) de café instantâneo
- 60ml de licor de café
- 60ml de água
(buttercream de mascarpone)
- 100g de açúcar em pó
- 200g de manteiga sem sal, Ã temperatura ambiente
- 250g de mascarpone, Ã temperatura ambiente
- 200ml de natas vegetais para pastelaria, Ã temperatura ambiente
- 1 colher (chá) de aroma de baunilha
(toffee)
- 200g de açúcar branco
- 200g de natas
- 1 colher (sopa) de manteiga sem sal
(montagem)
- 2 bananas
- raspas de chocolate de caramelo
- escamas de caramelo
Ingredients:
(cake) 260g all-purpose flour, 1 tspoon instant coffee powder, 2 tspoons baking powder, 1/2 tspoon salt, 120ml vegetable oil, 275g white sugar, 1 vanilla pod, 6 egg yolks, 8 egg whites, 120ml whole milk
(syrup) 100g white sugar, 2 tspoons instant coffee powder, 60ml coffee liquor, 60ml water
(mascarpone's buttercream) 100g confectioners sugar, 200g unsalted butter (room temperature), 250g mascarpone (room temperature), 200g dairy-free whipping cream (room temperature). 1 tspoon vanilla flavoring
(toffee) 200g white sugar, 200g heavy cream, 1 Tbspoon unsalted butter
(assemble) 2 bananas, caramel flavoured chocolate shavings, caramel scales
Preparação:
(bolo)
Pré-aqueça o forno a 160ºC. Unte e forre com papel vegetal três formas de 20cm de diâmetro.
Numa taça, junte a farinha, o café, o sal e o fermento. Reserve.
Bata o óleo, 250g de açúcar e as sementes de baunilha. Adicione as gemas e bata até esbranquiçar e duplicar de volume.
Adicione a mistura de farinha, alternando com o leite.
Bata as claras em castelo firme com 25g de açúcar. Envolva na massa do bolo.
Divida pelas 3 formas e asse por 25 a 30 minutos.
(xarope)
Leve ao lume o açúcar com o café e a água. Quando ferver, baixe o lume e deixe reduzir por 5 minutos. Retire do lume e adicione o licor. Reserve.
(buttercream de mascarpone)
Bata a manteiga com o açúcar até estar cremosa e esbranquiçada. Bata o mascarpone e envolva na manteiga.
Por fim, bata as natas, junte o aroma de baunilha e envolva no preparado de manteiga e mascarpone.
Reserve.
(toffee)
Numa taça, junte a farinha, o café, o sal e o fermento. Reserve.
Bata o óleo, 250g de açúcar e as sementes de baunilha. Adicione as gemas e bata até esbranquiçar e duplicar de volume.
Adicione a mistura de farinha, alternando com o leite.
Bata as claras em castelo firme com 25g de açúcar. Envolva na massa do bolo.
Divida pelas 3 formas e asse por 25 a 30 minutos.
(xarope)
Leve ao lume o açúcar com o café e a água. Quando ferver, baixe o lume e deixe reduzir por 5 minutos. Retire do lume e adicione o licor. Reserve.
(buttercream de mascarpone)
Bata a manteiga com o açúcar até estar cremosa e esbranquiçada. Bata o mascarpone e envolva na manteiga.
Por fim, bata as natas, junte o aroma de baunilha e envolva no preparado de manteiga e mascarpone.
Reserve.
(toffee)
Leve o açúcar ao lume até caramelizar.
Junte as natas e a manteiga e deixe ferver novamente. Retire e reserve.
(montagem)
Coloque o buttercream num saco de pasteleiro com uma boquilha lisa.
Coloque a primeira camada de bolo num prato de servir.
Pincele toda a superfÃcie do bolo com a calda.
Com o saco de pasteleiro, faça pequenas bolas em redor de todo o rebordo do bolo (irá fazer de barreira para o restante recheio). Preencha o interior do cÃrculo com mais creme. Regue o interior com toffee e disponha fatias de banana, cobrindo toda a superfÃcie.
Repita o processo para a segunda e terceira camadas, dispensando a banana na última camada.
Decore o topo do bolo com raspas de chocolate e escamas de caramelo.
Method:
(cake)
Preheat the oven to 160ºC. Grease and line the bottom of three 20cm's diameter baking pans with parchment paper.
In a bowl, combine the flour, coffee, salt and baking powder. Set aside.
Mix the oil, 250g of sugar and the vanilla seeds. Add the yolks and whisk until it gets whitish and doubles the volume.
Add the flour mixture, alternating with the milk.
Whisk the egg whites in a firm meringue with 25g of sugar. Fold in the cake dough.
Divide by 3 baking pans and bake for 25 to 30 minutes.
(syrup)
Bring to the boil the sugar with the coffee and the water. When it boils, lower the heat and allow to reduce for 5 minutes. Remove from the heat and add the liquor. Set aside.
(mascarpone's buttercream)
Whisk the butter with the sugar until creamy and whitish. Whisk mascarpone and fold in butter.
Finally, whip the cream, add the vanilla flavoring and fold in the butter and mascarpone mixture.
Set aside.
(toffee)
Bring the sugar to boil until it caramelizes.
Add the cream and butter and simmer again. Remove and set aside.
(assemble)
Place the buttercream in a confectioner's bag with a round tip.
Place the first layer of cake on a serving plate.
Brush the entire surface of the cake with the syrup.
With the confectioner's bag, make small balls around the entire border of the cake (will act as a barrier to the remaining filling). Fill the inside of the circle with more buttercream. Drizzle the interior with toffee and arrange banana slices, covering the entire surface.
Repeat the process for the second and third layers, dispensing the banana in the last layer.
Decorate the top of the cake with chocolate shavings and caramel scales.
(montagem)
Coloque o buttercream num saco de pasteleiro com uma boquilha lisa.
Coloque a primeira camada de bolo num prato de servir.
Pincele toda a superfÃcie do bolo com a calda.
Com o saco de pasteleiro, faça pequenas bolas em redor de todo o rebordo do bolo (irá fazer de barreira para o restante recheio). Preencha o interior do cÃrculo com mais creme. Regue o interior com toffee e disponha fatias de banana, cobrindo toda a superfÃcie.
Repita o processo para a segunda e terceira camadas, dispensando a banana na última camada.
Decore o topo do bolo com raspas de chocolate e escamas de caramelo.
Method:
(cake)
Preheat the oven to 160ºC. Grease and line the bottom of three 20cm's diameter baking pans with parchment paper.
In a bowl, combine the flour, coffee, salt and baking powder. Set aside.
Mix the oil, 250g of sugar and the vanilla seeds. Add the yolks and whisk until it gets whitish and doubles the volume.
Add the flour mixture, alternating with the milk.
Whisk the egg whites in a firm meringue with 25g of sugar. Fold in the cake dough.
Divide by 3 baking pans and bake for 25 to 30 minutes.
(syrup)
Bring to the boil the sugar with the coffee and the water. When it boils, lower the heat and allow to reduce for 5 minutes. Remove from the heat and add the liquor. Set aside.
(mascarpone's buttercream)
Whisk the butter with the sugar until creamy and whitish. Whisk mascarpone and fold in butter.
Finally, whip the cream, add the vanilla flavoring and fold in the butter and mascarpone mixture.
Set aside.
(toffee)
Bring the sugar to boil until it caramelizes.
Add the cream and butter and simmer again. Remove and set aside.
(assemble)
Place the buttercream in a confectioner's bag with a round tip.
Place the first layer of cake on a serving plate.
Brush the entire surface of the cake with the syrup.
With the confectioner's bag, make small balls around the entire border of the cake (will act as a barrier to the remaining filling). Fill the inside of the circle with more buttercream. Drizzle the interior with toffee and arrange banana slices, covering the entire surface.
Repeat the process for the second and third layers, dispensing the banana in the last layer.
Decorate the top of the cake with chocolate shavings and caramel scales.
