COOKIES on the DR. OETKER website

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COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Dinosaur Cake

Layered cake decorated with colourful dinosaurs

about 10 - 12 slices

Medium 180 Minutes

Ingredients

Ingredients

For the recipe  Dinosaur Cake

Dough:

4 Medium Eggs
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
Salt
75 g Plain Flour (Type 405)
30 g Cornflour
30 g Dr. Oetker Fine Dark Cocoa Powder
2 tsp Dr. Oetker Baking Powder

French buttercream:

4 Medium Eggs
150 g Caster Sugar
Salt
375 g Unsalted butter (softened)
75 g Dr. Oetker Fine Dark Cocoa Powder

Cream cover icing:

250 g Unsalted butter
250 g Icing Sugar
Salt
0.05 tsp Dr. Oetker Madagascan Vanilla Extract (5 drops)
Dr. Oetker Blue Extra Strong Food Colour Gel

preparation

Preparation

1

For the dough

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

2

For the french buttercream

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. 

3

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. 

4

For the cream cover icing

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.

Nutritional Information for the recipe Dinosaur Cake

Per Serving Per 100 g / ml
Energy 3102 kJ
741 kcal
1838 kJ
439 kcal
Fat 52.87 g 31.29 g
Carbohydrate 56.79 g 33.61 g
Protein 7.98 g 4.72 g