Tiramissu Nut Butter Pie

Leather (mix well):

150 gram ORCHID BUTER SALTED dingin
1/4 sendok teh garam
50 gram gula tepung
25 gram maizena
230 gram tepung terigu protein sedang
50 almond bubuk
1/2 sendok teh baking powder
2 kuning telur
2 sendok makan air dingin

Ingredient:

150 gram ORCHID BUTER SALTED
175 gram SUSU UHT INDOMILK FULL CREAM PLAIN
150 gram tepung terigu protein rendah
20 gram maizena
1/2 sendok teh baking powder
2 butir telur, kocok lepas
200 gram kuning telur, kocok lepas
400 gram putih telur
1/2 sendok teh garam
1 sendok teh cream of tartar
300 gram gula pasir

Coffee syrup (stir well):

2 sendok teh kopi
2 sendok makan gula
4 sendok makan air panas

Chocolate filling ingredients (stir well):

150 gram ORCHID BUTER SALTED, kocok 10 menit
200 gram selai cokelat
100 gram dark cooking chocolate cooking chocolate, lelehkan
25 gram krim kental, kocok creamy, dinginkan

Cream ingredients:

300 gram krim kental kocok sampai creamy, dinginkan
2 lembar gelatin rendam, peras, tim sampai lembut
300 gram mascarpone cheese
3 kuning telur
100 gram gula pasir halus
1/4 sendok teh garam
2 sendok teh cokelat bubuk untuk taburan

Porsi:

14 porsi

How To Make:

1. Skin, roll out dough to a thickness of 1/2 cm.
2. Place on the bottom of a 22 cm diameter pie pan, 3 cm high. Skewer with a skewer.
3. Oven with a low heat of 170 degrees Celsius 35 minutes until cooked. Set aside.
4. Cake, melt ORCHID BUTER SALTED. Turn off the fire. Add the mixture of flour, cornstarch, baking powder, and cocoa powder, stirring until blended. Set aside.
5. Boiled INDOMILK UHT MILK FULL CREAM PLAIN from warm. Pour into the egg and egg yolk mixture little by little while stirring evenly.
6. Pour over the flour mixture little by little while stirring slowly. Set aside.
7. Beat egg whites, salt, and cream of tartar until they are half fluffy. Add sugar little by little while beating until fluffy.
8. Enter the flour mixture little by little into the egg whites while stirring slowly.
9. Pour the dough into two pans with a diameter of 24 cm and a height of 4 cm which are lined with parchment paper without smearing with margarine.
10. Place the baking sheet containing the dough in a baking dish with a little water.
11. Oven with a low heat of 160 degrees Celsius 55 minutes until cooked. Remove and cool. Set aside.
12. Spread the filling over the pie until it is full. Place a sheet of cake on it. Apply syrup. Set aside.
13. Cream, place the container of egg yolks in a saucepan of hot water. Beat egg yolks until thick. Add powdered sugar and salt little by little while beating until thick. Add gelatin. Stir until the gelatin dissolves. Set aside.
14. Add it to the marcarpone mixture little by little while beating on low speed until smooth.
15. Add heavy cream little by little while stirring slowly. Spread on top of cake. Cover with another cake. Spread the rest on the entire surface of the cake to form a dome. ornamental. Chill. Sprinkle cocoa powder.