Cake "Tiramisu with kumquat (Candied Kumquat Tiramisu)"

[Candied kumquat]

Cake "Tiramisu with kumquat (Candied Kumquat Tiramisu)"

Category: Confectionery

Ingredients
Candied kumquat
granulated sugar	190 g
water	400 ml
kumquat (sliced)	450 g
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Savoyardi cookies
Wheat flour	68 g
egg yolks	3 pcs.
egg whites	3 pcs.
fine-crystalline sugar	58 g
vanilla extract	2.5 ml
powdered sugar	30 g
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Sabayon cream (Zabaglione)
egg yolks (large)	2 pcs.
granulated sugar	3 tbsp. l.
liqueur Grand Marnier	60 ml
finely grated kumquat (or lime) zest	0.5 tsp
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Syrup for Savoyardi:
Orange juice	180 ml
candied kumquat syrup	60 ml
liqueur Grand Marnier	1 tbsp. l.
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Cream:
milk	180 ml
granulated sugar	50 g
Wheat flour	1 tbsp. l.
salt	0.8 tsp
finely grated kumquat zest	0.5 tsp
egg yolk (large)	1 PC.
vanilla extract	0.5 tsp
tangerine (or orange) oil	2-3 drops
lemon juice	2 tbsp. l. (30g)
gelatin	1 tsp
mascarpone (cream cheese)	227 g
cream 33%	240 ml
granulated sugar	1 tbsp. l.
vanilla extract	0.5 tsp

Cooking method

• A variant of Tiramisu with Sabayon cream in the general cream and the sound of citrus notes. A refreshing and vibrant dessert.
• Candied kumquat *:
• Combine sugar and water in a large saucepan. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar. Add chopped kumquat, reduce heat and simmer, without stirring, until transparent. Approximately 30 minutes. Use a slotted spoon to place the candied slices in a container with a lid. Return the syrup to the fire and simmer until about 175ml remains. Pour the syrup over the candied kumquat. Cover and refrigerate until needed. Can be refrigerated for up to a week.
• 
• Savoyardi cookies:
• Turn on the oven 200^aboutC. Prepare 2-3 baking sheets, cover with parchment paper. Pastry bag with 1 cm attachment.
• Sift the flour twice.
• Combine the yolks with the vanilla extract and beat with a mixer until white for about 8 minutes. Readiness is determined when the mass is lined with tape from the raised beater.
• 
• Beat the whites with sugar until a steady peak.
• Use a spatula to combine whipped whites and whipped yolks.
• 
• Add flour and mix with a spatula until combined.
• 
• Fill a pastry bag with dough.
• 
• Place sticks 6-8 cm long, 1.8 cm in diameter and 2 cm apart on parchment paper. When baking, they will increase in size. If you got even and identical blocks the first time, then the school would have given the highest score for this. So it's a matter of skill.
• Sprinkle the sticks with powdered sugar through a strainer. After 1 minute again. This will give the liver its characteristic texture. Bake 10 minutes until light golden brown and hard. Allow to cool with liver and can be removed from paper. If everything is correct, then Savoyardi well move away from parchment paper. If they are stuck, you can help with a knife (frontal position) and gently pry and remove from the paper.
• 
• By the way, you can make cookies in advance. It keeps well in a box and dry for 3 weeks.
• 
• Sabayon cream (Zabaglione):
• Beat the egg yolks and sugar until white.
• Prepare a water bath. Place a container of whipped yolks in a saucepan of boiling water. The water does not boil much and does not touch the bottom of the container with the yolks. Don't stop whisking. Add liquor. And beat intensively with a whisk (mixer) for 5-10 minutes until the consistency of a thick cream and increase in volume. Cover with foil and let cool.
• 
• Syrup for Savoyardi:
• Combine juice, kumquat syrup and Grand Marnier in a container. Set aside.
• Cream:
• Whisk the cold cream and sugar separately until a crisp peak. Finally, add the vanilla extract. Set aside.
• Dissolve gelatin in lemon juice.
• Bring the milk to a boil in a small ladle.
• Separately add the zest to the yolk and stir.
• Combine sugar, flour, salt in a ladle. Add the yolk with the zest and whisk and beat everything.
• 
• While stirring, add a little hot milk. When the mixture is smooth, put in a water bath and cook until thickened, while stirring vigorously. You should make a thick, smooth custard.
• Add cooked Zabaglione cream. Stir with a whisk. Add vanilla extract, orange oil. Stir.
• 
• Add gelatin solution and stir.
• Beat the mascarpone at room temperature separately until smooth (do not overdo it).
• 
• Add all the cream to the mascarpone and stir until smooth.
• 
• Add the cream to the whipped cream in 2-3 passes. Combine with a spatula into a homogeneous cream.
• 
• Mounting:
• Line the mold with acetate foil (or cling film). I have a rectangular cupcake pan.
• Cover the bottom with candied fruits (lay out nicely).
• Cream layer 1 cm.
• Dip the biscuits in the syrup in a quick motion. You want the cookies to be moist, but not wet. Place directly on a layer of cream as shown in the photo.
• 
• 1 cm layer of cream.
• A layer of cookies moistened with syrup.
• A layer of cream.
• A layer of finely chopped kumquats.
• Cookie sticks moistened with syrup. Lay tightly to each other, as in the photo.
• 
• Cover with foil and freeze for 4 hours.
• 1-2 hours before serving, remove from the mold and turn over onto a tray, remove the film. Top with a neutral glaze or decorative shine gel.
• 
• Enjoy.
• Recipe link: 🔗

The dish is designed for

12 servings mold diameter 18-19cm

Time for preparing:

5:00

Cooking program:

baked goods, oven

National cuisine

Italy

Note

* Kumquat (Kinkan, fortunella) -
This is a small orange, has an orange-yellow color, small fruits about 4 cm in length resemble a plum.
Currently, kumquat is grown in China, Southeast Asia, Japan and the United States. Although in Europe it is called \ "Japanese orange \", the kumquat comes from China. The name means \ "little tangerine \".
The kumquat is eaten whole, including the skin. From this, the orange taste familiar from childhood acquires great astringency and a slight chill. Kumquat is never overly sweet, so it is good to chew it in the heat to refresh and quench your thirst.

[Natasha,]

Natasha, I never stop admiring you! What a beauty, impeccable performance, perfect master class

[Natasha]

Natashawhat beauty you always show us! You are an artist, a master, and a magician all rolled into one!
I'll start with Savoyardi first. (I tried many recipes, but something didn't impress me.) Maybe I'll get to the tiramisu little by little.

Yes, such complex recipes and in such a presentation are like a work of art

Natasha, I'm the first to go to your cafe. Thanks for the master class.

[celfh]

celfhTanya,Scops owlLarissa,Chef-Baker,Natali06Thanks for the praise. It will be nice if you need a recipe and get joy from it as a result.
For Savoyardi, here's the basic recipe. I was given a very good pastry chef who worked in a large restaurant. So the recipe is well-tried. I wrote that the biggest difficulty is to plant the "fingers": round and smooth.
Larissa, if I open a cafe, I will arrange a reception for all the Bakeries. I promise! Dreaming is not harmful ... But who knows how fate will dispose. Copy this invitation just in case. To be like a reminder to me.

if I open a cafe, I’ll arrange a reception for all the Bakeries. I promise! Dreaming is not harmful ... But who knows how fate will dispose. Copy this invitation just in case. To be like a reminder to me.

Natasha, be calm, we will not forget !!!

Very attractive recipe, thanks a lot! I have a question - can this beauty be stored in the freezer for up to an hour X, or was it frozen for 4 hours and moved to the refrigerator?

Store in the freezer until requested. Just before use, defrost, letting stand in the room for several hours.

This is just some kind of holiday, not a recipe! Thanks again, just amazing!

Natasha, no words ... ... Some drooling

Utanula!

Natasha, I bow my head before your skill! Bookmarked the recipe (if I can muster the courage to make such a stunning dish!)

Tell me, please, what will happen if this liqueur is replaced with another creamy one (as I understood that the recipe uses a creamy citrus liqueur) with the same strength? Will the scent change? Will it affect the structure of the cream? Thanks in advance for your reply!

You can use cream liqueur.
Sabayon is generally made on wine according to the classics. Here is an orange Grand Marnier for harmony.

What pretty savoyards you have turned out. How many recipes have not tried, everything creeps into one cake.
So it never happened!
We will try!

And another question, how many cookies were obtained from this amount of products?

For 3 eggs, 20 pieces are obtained. It all depends on how to plant and how long to do.
Will not creep! At the last stage, when flour is poured in and mixed with a spatula, you need to catch and remember the density of the resulting dough. It is airy and stable, like an oily cream. If it suddenly falls off the shoulder blade quickly - sift a little flour into the dough. And put the sticks out of a bag as thick as your thumb. To maintain the distance between the sticks set aside, because they inflate. In general, do not be afraid!

[Natasha]

Natasha, tell me. What can replace the impregnation syrup? I did not find the kumquat, there were all spoiled in stores. I really need your answer, because now I am making your cake. Thank you. There are only oranges, tangerines, cognac and mustache.

Make orange-tangerine juice, heat it up and add sugar until it tastes good. Add cognac to taste.

You can, after all, remove the zest from an orange, add sugar, water and boil it down. Then strain and add cognac?

Just get rid of the bitterness by boiling and draining the water.
I also use an excellent method, where candied amber fruits are obtained and the syrup is delicious.
You can take a few oranges (4pcs) (tangerines will also go). Put on the board and cut off the "butts". Cut off the peel, grabbing a layer of pulp at least a centimeter. Boil a large pot of water, even two in parallel is more convenient. Dip the cut zest in boiling water, wait for it to boil and cook for 2 minutes.
Remove, rinse with cold water, drain the water in which they were cooked. Put in another saucepan with boiling water, repeat all operations. And in the first one, boil a new portion of water. In total, boil the zest and rinse 3 times. Throw in a colander.
In a separate saucepan, mix sugar with spices (star anise, vanilla, allspice), several lemon juice. spoons and water. Bring to a boil, put the zest, cover loosely and simmer over low heat for 1.5 hours. Cool, put in the refrigerator until the next day. Remove the zest from the syrup, cut into strips.
If you need very perfect crusts (transparent), then from 500 ml I make a new syrup of higher density. 500 ml of syrup plus 800 g of sugar, bring to a boil, put the zest and cook over very low heat for another hour and a half. Cool in syrup, remove, only now cut into strips and spread on a wire rack. Dry for another day.

yayam !!! And my recipe for candied fruits was still Soviet ... there it was necessary to soak the crusts for several days, changing the water to them once a day at least. And then they boiled in syrup for an hour and a half too. But your way is faster. And mine is for the lazy) But it is still important not to miss the change of water, otherwise the crusts will dry out.

the crusts will dry out.

This is very strong. I remember those times. Tangerines have never been thrown away. They ate the crusts fresh ... and then dried them, candied ...

This is very strong

Not at all) If you forgot about them it was)

[Natasha]

Natasha, thanks for such a delicious recipe. We ate everything with pleasure. Sorry, but there is no photo, I didn't have time. I did it without kumquat and there was not everything in the cream, but it was still very tasty!
Natashado you think you can also freeze classic tiramisu? I was very pleased with the result after defrosting.

I froze the classic one and Huska too, everything is ok!

[Ilona]

Ilona, thanks for the answer.

[Natasha]

Natasha, well, finally, thanks to you, the Savoyardi recipe appeared in my recipe book. All my previous trials from different authors have been unsuccessful. It should be noted that there was much more flour there. Finally everything worked out. Light, airy, without any baking powder! Thank you!