sveta_zarzamora/ Adobe Stock

Houjicha Tiramisu

Beat the egg whites and sugar with a mixer until they form stiff peaks. In a separate bowl, beat the egg yolks and sugar with a mixer until foamy. Add the ground almonds and vanilla extract and mix in. Stir 1/3 of the beaten egg whites and the flour into the egg yolk mixture, then fold in the remaining egg white mixture. Do not overmix the batter! Grease a springform pan (26-cm diameter) and line the bottom with parchment paper. Pour the batter into the pan and bake at 200°C (top and bottom heat) for 18 minutes. Then let it cool in the pan.
To make the Houjicha cream, whip the cream until stiff and stir in the Houjicha powder.
To prepare the chocolate cream, heat the cream (do not boil) and melt the chocolate in it. Allow it to cool and then whip it with a mixer.
Make the Houjicha syrup: Bring the water and sugar to a boil and simmer gently for about 5 minutes until a slightly thick and sticky syrup forms. Let it cool.
Slice the sponge cake base twice horizontally to make three crusts. Use cake rings to cut out nine circles.
Layer the tiramisu in the cake rings. Start with a sponge cake base, then drizzle it with a little syrup. Put a layer of chocolate cream on top, followed by another sponge cake base. Drizzle it with more syrup. Top with a layer of the Houjicha cream, then another sponge cake base. Finish with a layer of the chocolate cream.
Refrigerate for at least 1 hour. Then remove the dessert from the rings and serve.