Tiramisu Charlotte Cake Recipe

Name: Tiramisu Charlotte Cake
Prep time: 55 min
Cook time: 9 min
Total time: 64 min
Yield: 4
Cuisine: Korean
Ingredients: 130g Egg white; 40g Sugar; 1/2ts Vanilla extract; 104g Almond Powder; 70g Sugar powder; 16g Cake flour; 8g Cocoa powder; 150g Cream cheese; 35g Sugar; 60g Plain Yogurt; 1/4ts Vanilla extract; 4g Leaf gelatine; 120g Whipped cream; Coffee syrup (20ml water + 5g sugar + 10g espresso); Whipped cream (decorative); Cocoa powder

by Cooking Tree 2022-08-23

written by Cooking Tree 2022-08-23

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Cooking Tree is serving you a delectable recipe for Tiramisu Charlotte Cake, and we’ll show you how to prepare it from scratch.

I made a Tiramisu Charlotte Cake with fragrant chocolate biscuits and soft cheese cream! The biscuit is crispy on the outside and soft on the inside, so it goes well with the cream.

Since there are a lot of processes, I think it would be good to make it a little simpler using commercially available lady finger cookies~^^

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Tiramisu Charlotte Cake
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Rating: 5.0/5
( 71 voted )

Serves: 4 Prep Time: 55 Minutes Cooking Time: 09 Minutes 09 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

130g Egg white
40g Sugar
1/2ts Vanilla extract
104g Almond Powder
70g Sugar powder
16g Cake flour
8g Cocoa powder
150g Cream cheese
35g Sugar
60g Plain Yogurt
1/4ts Vanilla extract
4g Leaf gelatine
120g Whipped cream
Coffee syrup (20ml water + 5g sugar + 10g espresso)
Whipped cream (decorative)
Cocoa powder

Instructions

Whip the egg whites in a bowl, and when bubbles rise, divide the sugar into 2 portions and whip to make a meringue.
Sift almond powder, sugar powder, cocoa powder, and soft flour and mix.
Put the dough in a pastry bag and pan out one row at a time to form a rectangular shape. Sprinkle sugar powder twice and bake in an oven preheated to 180 degrees for 9 minutes.
Pan in a round shape and bake 2 more sheets.
Cut a rectangular biscuit in half lengthwise and trim off the edges.
Prepare the round-shaped biscuits by dipping them into a 10cm mold.
Put the mousse ring in the 12cm mousse frame, put a rectangular biscuit on the edge, and put 1 round biscuit on the floor.
Put cream cheese in a bowl and loosen it gently, then add sugar, plain yogurt, and vanilla extract, mix, add melted gelatin and mix.
Add whipped cream and mix.
Apply coffee syrup on top of the round biscuit, fill it halfway with the cream, and place the other round biscuit on top.
Apply coffee syrup, pour in the remaining cream, flatten it, and let it harden in the refrigerator for 2-3 hours.
Decorate with whipped cream and cocoa powder.