“He was my cream, and I was his coffee – And when you poured us together, it was something.”

By: musicisfoodoflove

Sep 21 2010

Category: Recipes

1 Comment

Aperture:f/2.8
Focal Length:3.85mm
ISO:1000
Shutter:1/10 sec
Camera:iPhone 3GS

~Josephine Baker

Hey guys!  Sorry about the lack of entries lately….school started and it’s getting to be a little busy!  I’m taking all college classes: Sociology 203 (Sexuality-Desire to be Modern), German 203, and Religion 104 (Introduction to Asian Religions).  They’re all really interesting classes, and am loving them so far!  However….I was sick last week, which was too bad 😦  Drinking tea and soup gets a little boring after a while!

I’m going to do a little shameless self-advertising….my bluegrass band, The Black River Belles, started a kickstarter grant to raise money to record an album!  We’ve been together for about two years now, and went on tour through the southwest in January.  Since it’s our last year of being in the same place as each other for a while, it would mean SO MUCH if you guys could donate a little bit of money!  Here’s the link: http://www.kickstarter.com/projects/1873179937/the-black-river-belles-and-the-great-album-adventu-0

So, to celebrate not being sick anymore and my good friend Nate Lesser’s birthday, I baked a gluten-free tiramisu!  It’s a little different than your typical tiramisu, because I used a sponge cake, not ladyfingers.  It’s possible to make gluten-free ladyfingers, but I figured since it was my first attempt at a gluten-free dessert that I’d try simply making a gluten-free sponge.  The cake turned out SO well, and was eaten within two days!  I was very impressed….great job, kids!

Recommended Listening: “One More Cup of Coffee,” Desire, Bob Dylan


(check out the kickass violin solo!)

INGREDIENTS:
(for sponge cake):
2 cups gluten-free all-purpose flour (you can also use 1 cup quinoa flour and 1 cup gluten-free potato flour, if you prefer)
2 teaspoons baking powder
1 teaspoon salt
4 large eggs
2 cups sugar
1 cup milk
2 Tbsp unsalted butter
2 Tbsp pure vanilla extract
(for tiramisu):
3/4 cup strong coffee
1/4 cup Kahlua and/or rum
2 eggs
1/4 cup sugar
250 grams mascarpone
1/4 cup heavy cream
1 tsp vanilla extract

DIRECTIONS:
(for sponge cake):
Preheat the oven to 350 ℉.  Butter and flour two 9″ round baking pans.  In a medium bowl, whisk together the flour, baking powder and salt; set aside.  In the bowl of a standing mixer with a whisk attachment, beat the eggs until light.  With the mixer running on medium, slowly add the sugar and beat until the mixture is light yellow and comes off the whisk in a ribbon when the whisk is lifted, about 7-8 minutes.  While the eggs and sugar are beating, bring the milk and butter just to a boil in a small saucepan set over medium heat.  Stir the vanilla into the hot milk.  With the mixer running on medium speed, slowly add the hot milk mix to the egg mixture.  Mix until combined, then reduce the mixer speed and add the flour mixture slowly, just until thoroughly combined, stopping to scrape down the bowl once or twice.  Pour the batter immediately into the prepared pan(s) and place them into the oven.  Bake for 20-25 minutes, until the edges are browned and just pulling away from the pan or a cake tester or toothpick inserted into the center of the cake, comes out clean.  Let cool slightly in the pan, then turn out onto a wire rack to cool completely. (Link to recipe: http://www.ouichefnetwork.com/oui_chef/2010/05/hot-milk-sponge-cake.html#more)
(for tiramisu):
Mix the coffee with the booze and leave it to sit.  Separate the eggs and then whisk the yolks and the sugar together; add vanilla.  Add the mascarpone to the mixture and mix everything together.  Whip the cream and add to the mixture.  Whip the egg whites until they are foamy and white. Then fold them gently into the mixture.  Take one layer of the sponge and moisten it with the coffee and then place half of the mascarpone mixture on to it. Add the remaining layer of the sponge on top of the mascarpone mixture and moisten this one too with coffee. Place the rest of the mascarpone on top of the sponge and dust with some cocoa.  Refrigerate for a few hours.  (Link to recipe: http://glutenfreeday.com/?p=111)

Hope y’all enjoy!

Love,

Sara

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One comment on ““He was my cream, and I was his coffee – And when you poured us together, it was something.””

  1. I can attest to the fact that this is incredibly delicious.


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