Beach Cake

Beach Cake - A Delicacy You Won't Get Enough Of

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 12

When it comes to desserts, Beach Cake stands out with its decadent combination of white chocolate, caramel cream, and a fluffy sponge base. This recipe is not only a treat for the taste buds but also a delightful challenge for any cooking enthusiast. Let's embark on this delicious cake-making adventure together!

A Brief History of Beach Cake

Beach Cake is a modern dessert inspired by the sweet traditions of coastal areas, where intense flavors and elegant presentation are essential. It's a perfect dessert for any occasion, whether you're hosting a party, meeting friends, or simply want to indulge in something sweet.

Ingredients

For the sponge base:
- 6 eggs (at room temperature)
- 150 g sugar (you can use brown sugar for a deeper flavor)
- 100 g margarine (or butter, if you prefer a richer taste)
- 100 g cocoa (choose a quality cocoa for an intense flavor)
- 350 g flour (you can use whole wheat flour for added fiber)

For the caramel cream:
- 1 packet of Dr.Otker caramel cream
- 500 ml milk

For the chocolate glaze:
- 1 large white chocolate (approx. 200 g)
- 100 g Rama margarine
- 1 teaspoon vanilla essence

For decoration:
- 1 dark chocolate (approx. 100 g)
- 1 box of Belgique chocolate candies in the shape of seafood
- White and dark chocolate flakes (to add a special touch)

Step by Step: Making Beach Cake

1. Preparing the Sponge Base

The first step is to prepare the sponge base, which will be the foundation of this delicious cake.

- Mixing the ingredients: In a large bowl, mix the egg yolks well with the sugar, cocoa, and softened margarine. Ensure the ingredients are well combined to achieve a fluffy base.

- Whipping the egg whites: In another bowl, beat the egg whites until stiff peaks form. It's essential to achieve a firm foam, as this will help the base be airy and light.

- Combining the ingredients: Gently fold the beaten egg whites into the yolk mixture, mixing from the bottom up, from the center outwards. It's important not to lose the airiness at this stage.

- Adding the flour: Sift the flour in gradually, continuing to mix gently until there are no lumps.

2. Baking the Base

- Preparing the pan: Grease a rectangular baking pan with margarine and dust it with flour to prevent sticking.

- Filling the pan: Pour the mixture evenly into the pan. Ensure the base is evenly distributed for even baking.

- Baking: Preheat the oven to 180°C and place the pan inside. Bake for about 30 minutes, but do not open the oven door in the first 20 minutes to avoid the base collapsing.

- Cooling: Once the baking time is up, leave the oven slightly ajar for 10 minutes to allow the base to cool gradually, then remove it and let it cool completely on a rack.

3. Preparing the Caramel Cream

While the base cools, you can prepare the caramel cream.

- Preparing the cream: Follow the instructions on the packet of Dr.Otker caramel cream, mixing with milk. Once the cream is ready, let it cool slightly.

4. Assembling the Cake

- Soaking the base: Once the base has completely cooled, cut it in half horizontally. Soak each half with a simple syrup made from water and sugar, or with a mixture of coffee and liqueur for a more sophisticated taste.

- Adding the cream: Spread the caramel cream evenly on the first half of the base, then cover with the other half.

5. Preparing the Chocolate Glaze

- Melting the chocolate: In a bain-marie, melt the white chocolate together with the margarine and vanilla essence. Mix well until you achieve a smooth consistency.

- Glazing: Pour the white chocolate glaze over the cake, ensuring it spreads evenly.

- Decorating: Sprinkle white and dark chocolate flakes on top of the glaze. For a more artistic look, decorate with seafood-shaped chocolate candies.

6. Final Cooling and Serving

- Cooling the cake: Let the cake cool well at room temperature, then refrigerate for a few hours, or overnight, to allow the flavors to meld.

- Cutting: Once the cake is well chilled, cut it into small squares. Each serving can be decorated with a small chocolate figure (snail, shell, or starfish) for a special touch.

Practical Tips

- Ingredients: Ensure all ingredients are at room temperature before starting. This will help achieve a lighter, airier texture.

- Buy quality ingredients: Use high-quality chocolate for the glaze and cocoa for the base. The final taste will be greatly improved.

- Variations: You can add orange or lemon flavors to the caramel cream for a citrusy note. Additionally, the base can be flavored with rum or almond essences.

Delicious Combinations

This cake pairs perfectly with a cup of freshly brewed coffee or a fragrant tea. Additionally, vanilla ice cream or a fruit sorbet would ideally complement the dessert, bringing a pleasant contrast of textures and flavors.

Nutritional Information

Each serving of Beach Cake has approximately 320 calories. Although it is a delicious dessert, moderation is essential, considering the sugar and fat content. This cake also contains protein from eggs and calcium from milk, providing some nutritional benefits.

Frequently Asked Questions

1. Can I replace margarine with butter?
Yes, for a richer taste, you can use butter instead of margarine.

2. Can I use milk chocolate instead of white chocolate?
Sure, but the taste will be different. White chocolate adds a unique sweetness.

3. How can I store the cake?
Keep the cake covered in the refrigerator, where it can stay fresh for 3-4 days.

In conclusion, Beach Cake not only offers a delightful taste but also a pleasant cooking experience. Whether you make it for a special event or simply to indulge yourself, each bite will bring unforgettable joy. I invite you to try this recipe and impress your friends and family with your culinary skills!