9 large eggs (room temperature)
1 pinch salt
1 1/2 cups granulated sugar
1 2/3 cups all-purpose flour
1/4 teaspoon baking powder
lemon zest (optional) or orange zest (optional)
Preheat the oven to 180°C. Grease and flour the tube pan, set aside. Beat the eggs with the salt until light. Gradually beat in the sugar at medium speed and beat for at least 20 minutes, add rind if using.
In a separate bowl combine the flour and baking powder and stir with a fork or whisk. At low speed, add the flour mixture to the eggs one heaping tablespoon at a time, blending well after each addition, and scraping down the sides of the bowl when necessary.
Pour the batter into the pan and bake for approximately 40 minutes, or until a cake tester inserted comes out clean (cake will spring back to a light touch). Let the cake cool in the pan for 10 minutes, then remove from pan. Let cool completely on rack before trasferring to cake container.
The next day use it to make ‘Short Black Tiramisu in 15 minutes’
6-8 short espresso coffee might need more depend on moist of cake; not make too soggy
1 splash frangelico
350 ml pouring custard
1 Tsp vanilla essence
1 Pao de long one day old cake.
Mix well frangelico, vanilla and custard then place in fridge to cool. Meanwhile cut up a day old Pao de long cake into serving size; soak in espresso coffee then place in the dessert bowl with a layer or two vanilla custard on top of it and at the bottom, followed by whipped cream and decorate with strawberries and blackberries. Then sprinkle chocolate powder.