Dome in 3 colors
The three-colored dome is the kind of cake I make when I crave something refreshing yet satisfying. The base is classic, simple, and slightly airy, while the layers of cream—each with its own texture and flavor—really stand out. If you don't have a 23-24 cm mold for assembling, a slightly larger one will work, but the layers will be thinner. This doesn't affect the taste, just the appearance. I've made this recipe several times, and it has never given me any trouble, as long as I follow the steps for each cream. Quick Info Total time: approximately 5-6 hours (including cooling) Preparation time: 1.5-2 hours Baking time for the base: 20 minutes Servings: 10-12 slices Difficulty: medium Recipe type: chocolate and fruit cake, suitable for birthdays or family gatherings Ingredients Base 3 large eggs 5 tablespoons sugar 5 tablespoons flour 3 tablespoons oil 1/2 teaspoon lemon zest 1 teaspoon baking powder Basic cream 500 ml liquid cream 5 egg yolks 5 tablespoons sugar 1 teaspoon vanilla extract 200 ml milk Strawberry cream 200 g strawberries 3 tablespoons sugar 5 g gelatin 3 tablespoons cold water White chocolate cream 100 g white chocolate 50 ml liquid cream 5 g gelatin 3 tablespoons cold water Bitter chocolate cream 100 g dark chocolate 50 ml liquid cream 5 g gelatin 3 tablespoons cold water Glaze 100 g milk chocolate 35 ml liquid cream Preparation method 1. The base 1.1. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until frothy. Gradually incorporate the sugar and continue mixing until you achieve a stiff meringue. 1.2. Add the oil over the meringue, then the egg yolks, lemon zest, and gently fold in with a spatula from top to bottom. Add the flour mixed with the baking powder, also with gentle movements, to avoid deflating the mixture. 1.3. Line a round baking pan (26 cm or whatever size you have) with butter and flour. Pour in the base mixture and level it out. 1.4. Bake in a preheated oven at 180°C for 20 minutes. Check with a toothpick; if it comes out clean, the base is done. 1.5. Remove the base onto a wire rack and let it cool. 2. The basic cream 2.1. Mix the egg yolks with the sugar and vanilla extract in a bowl. 2.2. Incorporate the milk and place the bowl over a double boiler. Stir continuously until the cream thickens slightly (it shouldn't be too dense, just enough to coat the back of a spoon). Remove from heat and let it cool completely. 2.3. Whip the liquid cream (not too stiff, just firm enough). 2.4. Once the egg yolk cream is cool, gently fold it into the whipped cream. Divide the resulting cream into three bowls for each color layer. 3. Strawberry cream 3.1. Wash and dice the strawberries. Place them in a pot with the sugar over low heat until the sugar melts and the fruit releases its syrup. 3.2. Mash the strawberries while they are warm, then strain the puree through a sieve to obtain a smooth cream. 3.3. Soak the gelatin in 3 tablespoons of cold water for 10 minutes. Then melt it over a double boiler or on very low heat, without boiling. 3.4. Add the melted gelatin to the strawberry puree and mix well. Let it cool slightly, then combine this puree with one of the bowls of basic cream. 3.5. Line a round bowl (about 23 cm in diameter) with plastic wrap. Pour in the strawberry cream and level it. Refrigerate until it sets slightly, while you prepare the next layer. 4. White chocolate cream 4.1. Place the white chocolate and liquid cream over very low heat, stirring continuously until the chocolate melts completely. Let it cool slightly. 4.2. Soak the gelatin in 3 tablespoons of cold water for 10 minutes. Then melt it over low heat or in the microwave until it becomes liquid. 4.3. Mix the melted gelatin with the melted white chocolate. Allow it to cool to near room temperature, then combine this mixture with the second bowl of basic cream. 4.4. Remove the bowl from the refrigerator and pour the white chocolate cream over the strawberry cream. Level it gently. 5. Bitter chocolate cream 5.1. Follow the same procedure as for the white chocolate cream: melt the dark chocolate with the liquid cream over low heat, without boiling. 5.2. Soak the gelatin and melt it, then mix with the melted chocolate. 5.3. Add this mixture to the third bowl of basic cream and mix until well combined. 5.4. Pour the chocolate cream over the white chocolate layer in the bowl. Level it out. 6. Assembly 6.1. Cut the base so that it fits perfectly as the top layer to cover the creams in the bowl. If necessary, trim the edges. 6.2. If desired, you can drizzle the base with a little strawberry syrup. 6.3. Place the base over the creams, press down gently, and cover everything with the remaining plastic wrap. 6.4. Refrigerate the dome, ideally overnight, to allow the layers to set well. 7. Glaze 7.1. Carefully remove the dome onto a serving platter by pulling on the plastic wrap. 7.2. Melt the milk chocolate together with the liquid cream over low heat, stirring continuously. 7.3. Let the glaze cool for 2-3 minutes, then pour it over the dome, spreading gently to cover the entire surface. 7.4. Refrigerate until the glaze sets completely (at least one hour). Why I make this recipe often The cake turns out creamy, flavorful, with clear textures between layers, and the combination of strawberries and chocolate is suitable for almost everyone. It's easy to slice and keeps well in the refrigerator. If I have guests or an event, it's great because it can be prepared in advance. Tips and variations Tips Use unsweetened liquid cream for the cream—you have control over the sweetness. The gelatin should be melted at low temperature; otherwise, it won't set properly. Be patient with cooling; each layer should set slightly in the fridge before pouring the next one. Substitutions You can use raspberries or other berries instead of strawberries, keeping the same proportions. If you don't have dark chocolate, milk chocolate will work too, but it will be sweeter. The base can be soaked with any simple syrup or even compote if you don't have strawberry syrup. Variations For a lighter version, you can use plant-based cream, but the texture will change slightly. If you want a more tangy note, add a few drops of lemon juice to the fruit puree. Serving ideas It cuts best with a knife dipped in warm water. It can be served with fresh fruit on the side, especially when in season. Frequently asked questions What can I substitute for liquid cream if I don't have any? You can use plant-based cream, but the taste will be different. I do not recommend sour cream for this cream. Can I use gelatin sheets? Yes, the quantity remains the same—read the instructions on the package and use 5 g for each layer. What do I do if I don't have a 23 cm diameter mold? You can use a slightly larger one, but the layers will be thinner. For a dome effect, the round mold is important. Can I prepare it a day in advance? Yes, it is actually recommended to let it sit in the fridge overnight; it slices better and the creams are stable. How long does it keep in the refrigerator? 2-3 days without any problems, with the wrap on, so it doesn’t absorb odors. Nutritional values (estimated, per serving from 12) Calories: approx. 340 kcal Protein: 5-6 g Fat: 20-22 g Carbohydrates: 32-35 g Being a chocolate cake with cream and whipped cream, it is quite energy-dense. It doesn’t have much fiber, and the fats mainly come from the cream and chocolate. Storage and reheating It should be stored in the refrigerator, covered, for up to 3 days. I do not recommend freezing it—the gelatin creams will change texture. The cake does not need reheating; it is served directly cold. If there are leftovers, individual slices can be stored in the fridge in sealed containers.
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