Name: Volcano tiramisu chiffon cake with flowing cheese!!
Total time: 120 min
Yield: 4
Ingredients: egg 32g; Sugar 37g; Salt 1g; vanilla oil 2g; Cooking oil 25g; Water 18g; Soft flour 62g; Baking powder 2g; cocoa powder 8g; egg 62g; Sugar 37g; Cream cheese 200g; whipped cream 180g; Sugar 120g; lemon juice 10g; instant coffee 2t; Sugar 2t; Water 4t; cocoa powder suitably

10K Recipe

Volcano tiramisu chiffon cake with flowing cheese!!

It's a volcano tiramisu that feels like lava flows It's made with chiffon, so it's softer and more delicious

4 serving

Within 120 minutes

Red Moon 붉은달

Ingredients

egg

32g
Sugar

37g
Salt

1g
vanilla oil

2g
Cooking oil

25g
Water

18g
Soft flour

62g
Baking powder

2g
cocoa powder

8g
egg

62g
Sugar

37g
Cream cheese

200g
whipped cream

180g
Sugar

120g
lemon juice

10g
instant coffee

2t
Sugar

2t
Water

4t
cocoa powder

suitably

Video

Cooking Steps: STEP 1/30

[Chiffon cake]
Spray the chiffon mold with a sprayer
Turn it upside down so it doesn't dry

STEP 2/30

In a bowl, combine the yolk, sugar, salt and vanilla oil

STEP 3/30

Whip it until it's ivory

STEP 4/30

Add water and oil and mix lightly

STEP 5/30

Sift cocoa powder, flour and baking powder and mix well with a whisk

STEP 6/30

Whip the whites in the other bowl
When the bubbles come up, add sugar three times and make meringue

STEP 7/30

Whip about 80%

STEP 8/30

Mix 1/2 of the yolk mixture

STEP 9/30

It looks like a picture when you lift it with a spatula and spill it.

STEP 10/30

Please pan it on the chiffon frame
Beat the mold on the floor to remove air bubbles and stir with chopsticks to determine the size of the remaining pores

STEP 11/30

Bake at 175 degrees for 25 minutes

STEP 12/30

As soon as you remove it from the oven, turn it over and cool it down
*The chiffon is so soft that it can turn off easily if you leave it as it is
Use gravity to prevent it from turning off.*

STEP 13/30

@How to take off the chiffon@
Make a rebound with your hands, and press down little by little
The chiffon is very resilient, so it comes back up quickly

STEP 14/30

Remove the frame slowly

STEP 15/30

Press the top and sides of the cake to separate the remaining frames

STEP 16/30

Right away!

STEP 17/30

Cut the crust at the bottom with a bread knife

STEP 18/30

[Cheese cream]
Gently beat cream cheese at room temperature
Add sugar and whip until melted

STEP 19/30

Whip 30% of the whipped cream in another bowl

STEP 20/30

Mix with cream cheese
Add lemon juice, too

STEP 21/30

[Coffee syrup]
Mix coffee and sugar in hot water
(Let's cool it down a bit)

STEP 22/30

Place the chiffon cake in a hollow bowl
Apply coffee syrup

STEP 23/30

Put the mustard on top and pour the cheese cream

STEP 24/30

Sprinkle a lot of Balona cocoa powder

STEP 25/30

Take out the moose and enjoy the flowing cheese waterfall

STEP 26/30

Isn't it like lava that's erupting??

STEP 27/30

Volcano~!!

STEP 28/30

....

STEP 29/30

It's a very soft and sweet and bitter cake

STEP 30/30

Put it in the refrigerator and eat it cold.