Golden Sands Cake

Golden Sands Cake - A Summer Delight

Total time: 2 hours 30 minutes
Preparation time: 1 hour
Baking time: 30 minutes
Number of servings: 12

A true cake that takes you back to summer vacations, golden beaches, and sunrises by the sea, the Golden Sands Cake is a refined dessert, perfect for warm days. This recipe combines fluffy sponge cake with a delicious mascarpone and chocolate cream, while sweet cherries add a touch of freshness. Let’s embark on this wonderful cake-making adventure together, step by step!

Ingredients

Cake Base:
- 10 eggs
- 10 tablespoons of sugar
- 1 large cup of flour
- 1 pinch of salt
- 7 tablespoons of oil
- 1 vial of vanilla essence
- 1 pinch of baking powder (optional, for extra volume)
- Tip: If you are unsure about the sponge cake recipe, you can buy ladyfingers from the supermarket to make your work easier.

Cream:
- 2 tubs of mascarpone
- 2 Heidi chocolates (1 tiramisu and 1 caramel)
- 2 white chocolates with coconut
- 1 rum essence
- 1 vanilla essence
- 4 packets of vanilla sugar
- 1 small jar of sweet cherries from compote, pitted (ideally, those from Kaufland)

Decoration:
- Tiramisu chocolate flakes (for decoration)
- Chocolate candies shaped like seafood (optional)

Preparing the Cake Base

1. Separating the eggs: Start by separating the egg whites from the yolks. It is essential that the egg whites are beaten well to achieve a fluffy cake base.

2. Beating the egg whites: In a large bowl, add a pinch of salt over the egg whites and start beating them with a mixer on high speed until they become a stiff foam. This is the moment when the egg whites become aerated and their volume increases.

3. Adding the sugar: Continue to mix and gradually add the sugar. Keep beating until the sugar is completely dissolved and the foam becomes glossy.

4. Incorporating the yolks: Add the yolks one by one, gently folding with a spatula so as not to lose the air in the egg whites.

5. Adding the dry ingredients: Sift the flour, baking powder, and vanilla essence over the egg mixture. Carefully mix until the ingredients are well integrated.

6. Baking: Grease a cake pan with butter or use parchment paper, pour the mixture evenly, and level the surface. Bake in a preheated oven at 180°C for about 25-30 minutes, or until the cake base is golden and passes the toothpick test. Let it cool completely before cutting it into 3 discs.

Preparing the Cream

1. Whipping the cream: In a bowl, whip a small box of Hulala cream until it becomes firm. This will add a light and airy texture to your cream.

2. Mixing with mascarpone: In another bowl, combine the 2 tubs of mascarpone with 4 packets of vanilla sugar and the vanilla essence. Mix well until the mixture becomes smooth.

3. Dividing the cream: Divide the cream into two bowls.

4. Cream with white chocolate: Melt a white chocolate in a bain-marie and add it to one of the bowls, mixing well. Add the pitted sweet cherries and gently mix to distribute them evenly.

5. Cream with tiramisu chocolate and rum: In the other bowl, melt the tiramisu chocolate, add the rum essence, and mix well.

6. Final decoration: From the tiramisu cream, grate some flakes for decorating the cake.

Assembling the Cake

1. Soaking the base: Use the juice from the cherry cocktail mixed with water and sugar to soak each disc of cake. This step is essential to add moisture and enhance the flavors.

2. First cream layer: Place the first disc of cake on a platter, spread the white chocolate cream, and sprinkle the cherries. Then, place the second disc of cake.

3. Second cream layer: Cover the second disc with the tiramisu and caramel cream.

4. Coating the cake: Use the tiramisu and caramel cream to coat the cake on all sides.

5. Decorating: Grate the chocolate flakes on top and add the chocolate candies shaped like seafood for a playful look.

6. Chilling: Let the cake chill in the refrigerator for at least 2-3 hours (ideally overnight) to firm up and meld the flavors.

Serving Suggestions

The Golden Sands Cake is perfectly served alongside a scoop of vanilla ice cream or a glass of fresh lemonade. The flavor of cherries and chocolate will combine perfectly with the coolness of the ice cream, providing a delightful culinary experience.

Nutritional Information (per serving)

Calories: approximately 400 kcal
Protein: 6 g
Fat: 22 g
Carbohydrates: 45 g

Frequently Asked Questions

- Can I replace mascarpone with something else? Yes, you can use cottage cheese or cream cheese, but the texture will be different.
- What can I use instead of cherries? You can replace cherries with berries, peaches, or plums, depending on your preferences.
- How do I keep the cake fresh? Cover the cake with plastic wrap and store it in the refrigerator. It will stay fresh for 3-4 days.

The Golden Sands Cake is not just a dessert, but an invitation to summer memories, friendship, and unforgettable moments. So gather your friends, prepare this delight, and enjoy every moment!

 Ingredients: 2 boxes of Mascarpone, 2 Heidi chocolates, one tiramisu and one caramel, 2 white chocolates with coconut, 1 rum essence, 1 vanilla essence, 4 sachets of vanilla sugar, a small jar of sweet cocktail cherries without pits (they are redder, look better, found at Kaufland in the canned goods section), 1 small box of Hulalapt whipped cream. For the sponge cake: 10 eggs, 10 tablespoons of sugar, 1 large cup of flour, 1 pinch of salt, 7 tablespoons of oil, 1 vial of vanilla essence, a pinch of baking powder. If it doesn't turn out well, buy ladyfingers for the sponge cake from the supermarket. *2 chocolates are too much but one is too little, buy 2 and use one and a half. The same goes for the mascarpone, we need about one and a half boxes, I made it with 2 and it turned out too much.

 Tags:  chocolate mascarpone