Daughter-in-law emotionally tells about the Tiramisu cake in the color of the national flag that she made herself as a gift for her father-in-law

GĐXH - "This is a Tiramisu cake with strong Vietnamese colors, a birthday gift I gave to my father-in-law."

"This is a Tiramisu cake with a strong Vietnamese flavor, a birthday gift I gave to my father-in-law — a soldier in the information army, a veteran who spent his entire youth in the army uniform. "This is also a way for me to remember and show gratitude to the soldiers who have dedicated themselves to the country.

My father did not directly participate in the battlefield, but he was responsible for establishing and protecting smooth communications for the army and combat command. He sometimes mentioned his comrade who died from a bomb explosion while installing equipment, and then told the story of his mission in Laos, where his greatest fear was encountering bandits. When the country was liberated, he also participated in the project of laying fiber optic cables across the country.

Now he is a retired colonel, our family is very proud to have a father and grandfather who are soldiers of Uncle Ho. The cake is not only a sweet dish, but also a story, a message, a pride", Ms. Ta Thuy Giang in Hanoi emotionally shared.

Ms. Giang also recounted the process of making the cake, for those who want to refer to making this meaningful cake at home to give to relatives during this gathering.

The brilliant cake encapsulates all the love and pride for his father.

Ingredients for this cake include: 2 eggs (55-65g including shell); 50g sugar; 60g all-purpose flour; Cream cheese; 3 egg yolks; 45g sugar; 300g mascarpone; 150g whipping; 5g gelatine +; 30g water; 5ml vanilla; 30ml liqueur such as rum/kahlua.

First, you need to beat the eggs and sugar until they are fluffy. When you pull the whisk up, the eggs should flow down in a broken pattern, not in a stream. Sift in the flour and fold gently with a whisk.

Take a little cake flour mixed with red and yellow food coloring and bake separately. Bake at 120 for 40 minutes until the cake is dry and crispy but still retains its fresh color. Then grind or pound it to get yellow and red cake flour, which can be preserved for a long time if dried carefully.

Put the remaining dough into a piping bag, pipe onto a tray, bake at 150 degrees for 20 minutes until the cake is golden brown. Let the cake cool until crispy before removing it from the tray so the cake base won't break.

Prepare a pot of simmering water, add egg yolks and sugar to the bowl, beat until creamy, then add melted gelatin + vanilla + liqueur and beat well. Ms. Giang noted: "I make it into a birthday cake shape to cut so I add gelatin, if you leave it in a box, you don't need gelatin".

Add mascarpone and beat until smooth.

Whip until soft and mix with the egg and cheese mixture.

200ml slightly diluted coffee, add 15ml liqueur to dip the cake. Dip quickly so the cake doesn't get soggy.

Arrange 1 layer of cake and 1 layer of cream.

Sift cocoa powder over the cake.

Then sift the colored powder onto the cake surface according to the mold or cut it yourself. Sift the yellow cake flour first.

Then cover and sift the remaining red cake batter on top.

Gently lift off.

Edit it a bit to make it neat and smooth.

"Both my husband's parents are veterans. My mother is a military nurse and my father is a signalman," Giang proudly shared as she brought the cake to give to her grandparents.

Source: https://giadinh.suckhoedoisong.vn/con-dau-xuc-dong-ke-ve-chiec-banh-tiramisu-mau-co-to-quoc-tu-tay-lam-tang-bo-chong-172250821151537616.htm