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Tiramisu Ring Cake

Name: Tiramisu Ring Cake
Prep time: 1920 s
Cook time: 2100 s
Total time: 11520 s
Yield: 12
Ingredients: 15 ounces Cake pudding-type yellow dry mix; 3 Units Egg whole raw fresh; 1/3 cup Oil canola; 250 grams Beverages water tap well; 4 tablespoons Syrup NESTLE chocolate; 4 teaspoons Beverages coffee instant regular powder; 50 grams Beverages water tap well; 400 grams Nestle Milkpak Cream; 1/2 cup Milk canned condensed sweetened; 1 teaspoon Vanilla extract; 8 ounces Cheese cream

192'

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This dessert combines the flavors of tiramisu with the shape of a bundt cake, featuring layers of vanilla cake infused with a chocolate coffee mixture and topped with a rich mascarpone cream.

Not included in this recipe

Treenut

Peanuts

Fish

Crustaceans

Dessert

Treenut-Free

Peanuts-Free

Ingredients

Servings

- 12 Portions +

Cake, pudding-type, yellow, dry mix

15 ounces Cake, pudding-type, yellow, dry mix

Egg, whole, raw, fresh

3 Units Egg, whole, raw, fresh

Oil, canola

1/3 cup Oil, canola

Beverages, water, tap, well

250 grams Beverages, water, tap, well

Syrup, NESTLE, chocolate

4 tablespoons Syrup, NESTLE, chocolate

Beverages, coffee, instant, regular, powder

4 teaspoons Beverages, coffee, instant, regular, powder

Beverages, water, tap, well

50 grams Beverages, water, tap, well

Nestle Milkpak Cream

400 grams Nestle Milkpak Cream

Milk, canned, condensed, sweetened

1/2 cup Milk, canned, condensed, sweetened

Vanilla extract

1 teaspoon Vanilla extract

Cheese, cream

8 ounces Cheese, cream

Tiramisu Ring Cake

Nutri value

Go to instructions

Instructions

9 Steps

192'

Total

32'

Preparation

35'

Cooking

Waiting

Step by step

1 of 9

10'

Preheat Oven and Prepare Bundt Pan

Preheat the oven to 350°. Generously coat a bundt pan with nonstick spray and set it aside.

Check

2 of 9

Mix Batter

In a large bowl, mix the vanilla cake mix, eggs, vegetable oil, and water. Use a hand mixer or mix by hand for two minutes until the batter is thick and well combined. Pour it into the prepared bundt pan and spread evenly.

Check

3 of 9

35'

Bake and Cool the Cake

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then invert it onto a cooling rack to cool completely.

Check

4 of 9

Prepare Cake for Topping

Once cooled, place the cake on a serving plate with the flat bottom facing up. Use a toothpick or skewer to make holes in the top of the cake without piercing through completely. The more holes, the better the cake will absorb the chocolate coffee mixture.

Check

5 of 9

Combine Ingredients

In a liquid measuring cup, combine the chocolate syrup, espresso powder, and water. Whisk until the espresso powder is dissolved.

Check

6 of 9

Soak the Cake

Slowly pour the mixture over the cake, ensuring it seeps into the holes. Use as much of the mixture as possible to fill the holes. If it spills over the edges, leave it or clean with a paper towel.

Check

7 of 9

Prepare Mascarpone Cream

In a bowl, combine the heavy cream, sweetened condensed milk, vanilla, and mascarpone cheese. Mix with a hand mixer until thick and creamy.

Check

8 of 9

Frost the Cake

Spread the mascarpone cream over the cake, covering all the holes. Sprinkle cocoa powder on top for a finishing touch.

Check

9 of 9

120'

Refrigerate