For the recipe Dinosaur Cake
|130 g||Caster Sugar|
|0.5 tsp||Dr. Oetker Madagascan Vanilla Extract (1/2 tsp / 15 drops)|
|45 ml||Water (3 tbsps, hot)|
|8 g||Vanilla Sugar|
|75 g||Plain Flour (Type 405)|
|30 g||Dr. Oetker Fine Dark Cocoa Powder|
|2 tsp||Dr. Oetker Baking Powder|
|150 g||Caster Sugar|
|375 g||Unsalted butter (softened)|
|75 g||Dr. Oetker Fine Dark Cocoa Powder|
|250 g||Unsalted butter|
|250 g||Icing Sugar|
|0.05 tsp||Dr. Oetker Madagascan Vanilla Extract (5 drops)|
|Dr. Oetker Blue Extra Strong Food Colour Gel|
For the biscuit base, preheat the oven (top/bottom heat: 180 °C). Line the base of the spring-form tin with baking paper. Separate the eggs into egg white and yolk. Mix flour, cornflour, cocoa powder and baking powder. Stir the egg yolk with a third of the sugar, flavouring and water until foamy. Beat the egg white with the rest of the sugar, vanilla sugar and salt until stiff, gradually stirring in the egg yolk mixture. Sieve the flour mixture into the mix by portion and stir in. Add the mix equally into the spring form tins, smoothen and bake on the middle shelf of the oven for approx. 25 minutes. Remove from the oven and allow the cakes to cool completely.
recipe.preparation.top.bottom.heat 180 °C
Meanwhile for the French buttercream, heat up egg, sugar and salt in a metal bowl placed over a boiling water bath, stirring constantly with a whisk until it reaches a temperature of 85 °C. As soon as it reaches the right temperature, remove the bowl from the water bath and whisk the mixture using a hand stirrer with whisk attachment until the mixture returns to a temperature of approx. 25 °C. This may take up to 20 minutes. Meanwhile, beat the butter until it is white and creamy. This will take approx. 5 minutes. Then gradually stir the egg mixture into the butter and add the cocoa powder.
Release the spring-form tin from around the biscuit base and remove the baking paper. Cut through the base twice to create a total of three bases. Layer the bases with buttercream, spreading half of the cream on the bottom base. Then place a second base on top and spread with the second portion of cream. Finally, place the last base on top and set the cake aside to cool for at least 1 hour.
Meanwhile for the cream cover icing, using the hand mixer with the whisk attachment, cream together the butter, icing sugar, salt and flavouring until a white, fluffy mixture is formed; this can take a few minutes. Colour heavily with blue food colouring as desired and then coat onto the cake, using a small palette knife for structuring. Stick in the dinosaurs and serve the cake.
If you do not have a thermometer for the buttercream, you can stick a wooden spoon into the egg mixture and blow on it. If this creates a rose pattern, the mixture is at around 80 °C.
The biscuit can be cut easier if it has been in the fridge for at least 1 hour beforehand.
|Per Serving||Per 100 g / ml|
|Fat||52.87 g||31.29 g|
|Carbohydrate||56.79 g||33.61 g|
|Protein||7.98 g||4.72 g|
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