I have made this dome with vanilla cream several times, most often for special occasions or when I need something refreshing, with a pudding-like texture and a thin base. It's not very complicated, but it has a few steps that require attention. It can be easily prepared a day in advance, especially if you have time in the evening and want to find the dessert ready in the morning. I usually keep the dome in the fridge for up to two days, and the texture holds up well.
Quick Info
Total time: approx. 6 hours (including cooling)
Servings: 10-12 slices
Difficulty: medium
Ingredients
Base
3 eggs
6 tablespoons sugar
4 tablespoons all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking powder
Caramel Syrup
40 g sugar
80 ml water
2 tablespoons Amaretto (or almond extract if you don't use alcohol)
Vanilla Cream
500 ml milk
5 egg yolks
5 tablespoons sugar
1 packet vanilla pudding (about 40 g)
15 g gelatin granules
50 ml cold water (for hydrating the gelatin)
300 ml heavy cream (minimum 30% fat)
Glaze
120 g milk chocolate
3-4 tablespoons heavy cream
grated chocolate or chocolate flakes for decoration
Instructions
1. The Base
Preheat the oven to 180°C (non-fan electric oven). Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until foamy, then gradually add the sugar, one tablespoon at a time, mixing until they become glossy and firm. Incorporate the yolks one at a time, mixing briefly with the mixer on low speed.
Sift the flour with the cocoa powder and baking powder, then add them to the egg mixture. Fold gently with a spatula, from top to bottom, until no flour streaks remain. Pour everything into a round cake pan (24 cm in diameter), lined with baking paper only on the bottom. Level it quickly. Bake the base for 20 minutes (check with a toothpick – it should come out clean). Let it cool in the pan for a few minutes, then remove it to a wire rack.
2. Caramel Syrup with Amaretto
Place the sugar in a small saucepan over medium heat. Let it melt without stirring, just gently swirl the pan occasionally. When the sugar turns golden caramel, add the water (be careful of the steam). Stir and keep on the heat until all the caramel is dissolved. Remove from heat and let it cool completely, then add the Amaretto or extract.
3. Vanilla Cream
In a bowl, mix the egg yolks with the sugar until they become pale. Add the pudding mix and blend well. Heat the milk (it should not boil), then gradually pour it over the egg mixture, stirring constantly.
Transfer everything to a clean saucepan over low heat. Continuously whisk, especially on the bottom and sides, until it thickens like a pudding. When ready, remove from heat, cover with plastic wrap directly on the surface, and let it cool to room temperature.
Hydrate the gelatin in 50 ml cold water for 5 minutes. Then melt it over a double boiler or in the microwave for 10 seconds, until it becomes liquid. Add the melted gelatin to the cooled pudding (not hot), mixing well.
Whip the heavy cream until it holds firm peaks, but do not overwhip. Fold in the pudding with gelatin using a spatula or on low speed. Mix only until combined.
4. Assembly
Take a round dish (24 cm in diameter) with vertical sides. Line it with plastic wrap so you can easily remove the dome later.
Pour the cream into the dish and smooth it out. Cut the cooled base to fit the dish exactly, place it over the cream, and press gently. Poke it in several places with a toothpick, then soak the base with all the caramel syrup (it absorbs quickly).
Cover with plastic wrap and refrigerate for at least 5 hours. I usually leave it overnight.
5. Glaze
Melt the chocolate with 3 tablespoons of heavy cream over very low heat or in the microwave (10 seconds, stir, repeat until smooth). Let it cool but keep it fluid.
6. Finishing
Remove the dome from the fridge, invert it onto a serving platter, and remove the wrap. Glaze with the melted chocolate, allowing it to drip down, then sprinkle with grated chocolate or flakes. Cut after at least 1 hour of chilling with the glaze.
Why I make this recipe often
It's a refreshing dessert that's easy to prepare in advance. The base is thin, the cream has an intense vanilla flavor, and it's not heavy. It keeps well in the fridge, maintaining its texture for 2-3 days. It's suitable for guests or for days when you need a dessert that doesn't soften quickly.
Tips and Variations
Tips
- Don’t whip the cream too much, or the cream will be too dense.
- The vanilla cream should be at room temperature when you add the gelatin. If it's too warm, there’s a risk it will separate.
- The base bakes quickly. Don’t overbake it, or it will be hard to cut.
- Assemble with the plastic wrap tightly sealed so the cream doesn’t spill over.
Substitutions
- Amaretto can be replaced with almond extract or even rum.
- Heavy cream can be substituted with whipping cream that has 30% fat. Vegetable cream doesn't work for flavor.
- For the base, if you want it without cocoa, simply omit it and keep 4 tablespoons of flour.
Variations
- You can use caramel pudding instead of vanilla pudding.
- A thin layer of fruit (sliced bananas or raspberries) can be added to the cream.
- For decoration, try white chocolate or caramel crunch.
Serving Ideas
- Sliced cold from the fridge, with fresh fruit on the side.
- It also goes well with a whipped cream topping for a more festive portion.
Frequently Asked Questions
How thick should the cream be at the end?
The vanilla cream should be thick, like pudding, but not completely set before you add the gelatin. After cooling and combining with the whipped cream, it becomes stable.
Can I use gelatin sheets?
Yes, 15 g of gelatin sheets is equivalent; hydrate in cold water and dissolve just like granules.
Can the dome be frozen?
I do not recommend it, as the cream's texture changes. It’s best kept in the fridge, covered.
What can I substitute for the pudding mix?
You can use 35-40 g of cornstarch and a teaspoon of vanilla extract, but the texture will be slightly more "fluffy."
Do I need to grease the pan with butter?
No, just line the bottom of the pan with baking paper. The base comes out easily.
Nutritional values (estimated, per slice – for 12 slices)
Calories: ~300 kcal
Protein: 5-6 g
Fat: 15 g
Carbohydrates: 32 g
The value is indicative. It depends on the type of cream, chocolate, and whether you use all the syrup.
Storage and Reheating
Keep in the fridge, covered, for 2-3 days. The cream won’t stick to the wrap if it’s well chilled. I do not recommend reheating – the dessert is served cold. If there are leftovers, cover with plastic wrap to avoid absorbing odors. You can slice directly from the fridge; the texture remains stable even after 2 days.
Quick Info
Total time: approx. 6 hours (including cooling)
Servings: 10-12 slices
Difficulty: medium
Ingredients
Base
3 eggs
6 tablespoons sugar
4 tablespoons all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking powder
Caramel Syrup
40 g sugar
80 ml water
2 tablespoons Amaretto (or almond extract if you don't use alcohol)
Vanilla Cream
500 ml milk
5 egg yolks
5 tablespoons sugar
1 packet vanilla pudding (about 40 g)
15 g gelatin granules
50 ml cold water (for hydrating the gelatin)
300 ml heavy cream (minimum 30% fat)
Glaze
120 g milk chocolate
3-4 tablespoons heavy cream
grated chocolate or chocolate flakes for decoration
Instructions
1. The Base
Preheat the oven to 180°C (non-fan electric oven). Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until foamy, then gradually add the sugar, one tablespoon at a time, mixing until they become glossy and firm. Incorporate the yolks one at a time, mixing briefly with the mixer on low speed.
Sift the flour with the cocoa powder and baking powder, then add them to the egg mixture. Fold gently with a spatula, from top to bottom, until no flour streaks remain. Pour everything into a round cake pan (24 cm in diameter), lined with baking paper only on the bottom. Level it quickly. Bake the base for 20 minutes (check with a toothpick – it should come out clean). Let it cool in the pan for a few minutes, then remove it to a wire rack.
2. Caramel Syrup with Amaretto
Place the sugar in a small saucepan over medium heat. Let it melt without stirring, just gently swirl the pan occasionally. When the sugar turns golden caramel, add the water (be careful of the steam). Stir and keep on the heat until all the caramel is dissolved. Remove from heat and let it cool completely, then add the Amaretto or extract.
3. Vanilla Cream
In a bowl, mix the egg yolks with the sugar until they become pale. Add the pudding mix and blend well. Heat the milk (it should not boil), then gradually pour it over the egg mixture, stirring constantly.
Transfer everything to a clean saucepan over low heat. Continuously whisk, especially on the bottom and sides, until it thickens like a pudding. When ready, remove from heat, cover with plastic wrap directly on the surface, and let it cool to room temperature.
Hydrate the gelatin in 50 ml cold water for 5 minutes. Then melt it over a double boiler or in the microwave for 10 seconds, until it becomes liquid. Add the melted gelatin to the cooled pudding (not hot), mixing well.
Whip the heavy cream until it holds firm peaks, but do not overwhip. Fold in the pudding with gelatin using a spatula or on low speed. Mix only until combined.
4. Assembly
Take a round dish (24 cm in diameter) with vertical sides. Line it with plastic wrap so you can easily remove the dome later.
Pour the cream into the dish and smooth it out. Cut the cooled base to fit the dish exactly, place it over the cream, and press gently. Poke it in several places with a toothpick, then soak the base with all the caramel syrup (it absorbs quickly).
Cover with plastic wrap and refrigerate for at least 5 hours. I usually leave it overnight.
5. Glaze
Melt the chocolate with 3 tablespoons of heavy cream over very low heat or in the microwave (10 seconds, stir, repeat until smooth). Let it cool but keep it fluid.
6. Finishing
Remove the dome from the fridge, invert it onto a serving platter, and remove the wrap. Glaze with the melted chocolate, allowing it to drip down, then sprinkle with grated chocolate or flakes. Cut after at least 1 hour of chilling with the glaze.
Why I make this recipe often
It's a refreshing dessert that's easy to prepare in advance. The base is thin, the cream has an intense vanilla flavor, and it's not heavy. It keeps well in the fridge, maintaining its texture for 2-3 days. It's suitable for guests or for days when you need a dessert that doesn't soften quickly.
Tips and Variations
Tips
- Don’t whip the cream too much, or the cream will be too dense.
- The vanilla cream should be at room temperature when you add the gelatin. If it's too warm, there’s a risk it will separate.
- The base bakes quickly. Don’t overbake it, or it will be hard to cut.
- Assemble with the plastic wrap tightly sealed so the cream doesn’t spill over.
Substitutions
- Amaretto can be replaced with almond extract or even rum.
- Heavy cream can be substituted with whipping cream that has 30% fat. Vegetable cream doesn't work for flavor.
- For the base, if you want it without cocoa, simply omit it and keep 4 tablespoons of flour.
Variations
- You can use caramel pudding instead of vanilla pudding.
- A thin layer of fruit (sliced bananas or raspberries) can be added to the cream.
- For decoration, try white chocolate or caramel crunch.
Serving Ideas
- Sliced cold from the fridge, with fresh fruit on the side.
- It also goes well with a whipped cream topping for a more festive portion.
Frequently Asked Questions
How thick should the cream be at the end?
The vanilla cream should be thick, like pudding, but not completely set before you add the gelatin. After cooling and combining with the whipped cream, it becomes stable.
Can I use gelatin sheets?
Yes, 15 g of gelatin sheets is equivalent; hydrate in cold water and dissolve just like granules.
Can the dome be frozen?
I do not recommend it, as the cream's texture changes. It’s best kept in the fridge, covered.
What can I substitute for the pudding mix?
You can use 35-40 g of cornstarch and a teaspoon of vanilla extract, but the texture will be slightly more "fluffy."
Do I need to grease the pan with butter?
No, just line the bottom of the pan with baking paper. The base comes out easily.
Nutritional values (estimated, per slice – for 12 slices)
Calories: ~300 kcal
Protein: 5-6 g
Fat: 15 g
Carbohydrates: 32 g
The value is indicative. It depends on the type of cream, chocolate, and whether you use all the syrup.
Storage and Reheating
Keep in the fridge, covered, for 2-3 days. The cream won’t stick to the wrap if it’s well chilled. I do not recommend reheating – the dessert is served cold. If there are leftovers, cover with plastic wrap to avoid absorbing odors. You can slice directly from the fridge; the texture remains stable even after 2 days.