Tiramisu Ganache Dome cake Recipe

Name: Tiramisu Ganache Dome cake
Prep time: 65 min
Cook time: 50 min
Total time: 115 min
Yield: 6
Cuisine: Korean
Ingredients: Mocha cake sheet; 70g Milk; 3g Instant coffee powder; 3 Egg yolk; 30g Melted butter; 2g Vanilla Extract; 160g Cake flour; 5g Cocoa powder; 5g Baking powder; Meringue (3 Egg white + 130g sugar); Cream; 200g Cream cheese; 100g Whipped cream (+30g sugar); Coffee syrup (50ml water + 10g sugar + 15g espresso); Ganache (100g chocolate + 50g fresh cream); Cocoa powder

Cooking TreePublished: 2022-08-05 Updated: 2023-06-2601.8K views

In Cooking Tree, Tiramisu Ganache Dome cake is on the menu, and we’ll show you how to make it from scratch.

I made a dome-shaped tiramisu cake with chocolate ganache in the center! Since I eat it with ganache, I made the sheet and cream a little less sweet, Chocolate drips out when cut, the most visually stunning cake!

After cutting the cake and dipping it in ganache, it was softer and sweeter, and it was delicious~^^

Fun to make and fun to watch! It’s a cake that’s satisfying to eat, even fun to eat!

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Tiramisu Ganache Dome cake

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Rating: 4.0/5
( 55 voted )

Serves: 6 Prep Time: 65 Minutes Cooking Time: 50 Minutes 50 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Mocha cake sheet

70g Milk

3g Instant coffee powder

3 Egg yolk

30g Melted butter

2g Vanilla Extract

160g Cake flour

5g Cocoa powder

5g Baking powder

Meringue (3 Egg white + 130g sugar)

Cream

200g Cream cheese

100g Whipped cream (+30g sugar)

Coffee syrup (50ml water + 10g sugar + 15g espresso)

Ganache (100g chocolate + 50g fresh cream)

Cocoa powder

Instructions

Add instant coffee powder to warm milk and mix.

Put the egg yolk in a bowl and loosen it.

Add melted butter, vanilla extract, and coffee milk and mix.

Sift the soft flour, cocoa powder, and baking powder and mix.

Divide the meringue by 1/2 and mix.

Pour into a buttered mold, remove air bubbles, and bake in an oven preheated to 180 degrees for 50 minutes.

After cooling the sheet, cut it into 3 layers.

Punch a hole in the center sheet.

Put the cream cheese in a bowl and loosen it gently, then add the thinly whipped cream and mix.

Place the sheet on the wheel, coat it with coffee syrup and apply cream.

Put the 2nd sheet on top, coat it with coffee syrup and apply cream.

Pour ganache into the center groove and cover with the last sheet.

Apply the cream all over and shape it, then sprinkle generously with cocoa powder.

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