Preparations time: 3 hours
Backing: 30 Minuten on 374°F (top and bottom heat)

FructoseintoleranzIngredients for the cake:
  • 4 eggs (at room temperature)
  • 90g corn sugar (alternatively glucose)
  • 8g stevia
  • vanilla aroma
  • 90g flour
  • 25g starch flour
  • 25g molten butter (not too warm)
  • 1 teaspoon baking powder
Ingredients for the filling:
  • 200mL cream
  • 160g corn sugar (alternatively glucose)
  • 11g stevia
  • 500g mascarpone cream
  • vanilla aroma
  • 3 espressi
  • 80ml Amaretto
  • 6 sheets of gelatin

2 tablespoons baking cocoa


Put the eggs, sugar, stevia, some vanilla aroma and a bit of salt into a large bowl and mix it for 20 minutes. The mixture should now have three times its original mass and should be cream-colored.

Mix the flour, starch and baking powder together and spread it over the creamy mass through a fine sieve. Carefully mix it in and add the cooled molten butter. Mix it in as well and put the dough into a round springform pan with a 16cm diameter.

Bake the cake for 30 minutes at 190 °C. Be careful not to open the oven for the first 20 minutes or else your cake might crash.
If you can poke the cake with a stick without any remains on the stick, take it out of the oven and let it cool down.
While the cake is cooling down you can prepare the filling.
Put the gelantin sheets into some water and whip the cream. Mix the cream with the rest of the ingredients except for the mascarpone cream.

Heat the gelantin sheets in a water bath. In my experience, hot water should be enough, it doesn’t need to boil. Now add three to four tablespoons of mascarpone cream into the gelantin. Mix it back into the mascarpone cream and let it cool for 30 minutes.

The cake should now have cooled down as well and can be cut into three even layers. Stack them like this:


And let it cool again.

If you want to, you can also cover the cake with a ganache made from dark chocolate.




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