Dolphin Cake - Deea is turning 3 years old!!!

Dolphin Cake: A Holiday Delicacy for Little Deea

Welcome to the magical world of cooking, where every ingredient becomes part of a story! Today we will create a marine-themed cake dedicated to little Deea, who is turning 3 years old. This dolphin cake is not only a treat for the taste buds but also a true work of art, perfect for celebrating a special moment in a child's life.

Preparation time: 45 minutes
Baking time: 30 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12

Ingredients

For the sponge:
- 10 chicken eggs
- 200 g sugar
- 350 g flour
- 1 packet baking powder
- 1 vanilla essence
- 10 tablespoons water
- 1 pinch of salt

For cream 1:
- 1 packet vanilla cream
- 1 bottle coconut and pistachio milk (from Muller)
- 1 ripe mango (for an intense taste)
- 2 Yoplait melon yogurts
- 1 packet transparent gelatin (from Dr. Oetker)

For cream 2:
- 1 packet chocolate cream with truffles and rum (from Dr. Oetker)
- 1 bottle chocolate milk (from Muller)

For the syrup:
- water with a teaspoon of rum essence and a teaspoon of powdered sugar

For decoration:
- 1 large box of Hulala whipped cream
- 1 bag of Jellymania jelly (spiders, for marine effects)
- white cooking chocolate (from Codruta)
- 1 drop of blue food coloring

Step by Step

Step 1: Preparing the sponge
1. Separating the eggs: Crack the 10 eggs and separate the whites from the yolks. It is important that the bowls are clean and dry to achieve perfectly beaten egg whites.
2. Beating the yolks: In a large bowl, beat the yolks with the sugar and vanilla essence until fluffy and light in color. Add the water and mix well.
3. Beating the whites: In another bowl, beat the egg whites with a pinch of salt until you get a firm foam.
4. Combining the mixtures: Gently fold the egg whites into the yolk mixture using a spatula to avoid losing air from the whites.
5. Adding the flour: Sift the flour and baking powder over the mixture and mix gently until combined.
6. Baking the sponge: Pour the mixture into a greased and floured rectangular baking tray. Bake in a preheated oven at 180 degrees Celsius for about 30 minutes. The sponge is ready when it is firm to the touch and pulls away from the edges of the tray.

Step 2: Preparing the creams
1. Cream 1: Peel the mango and cut it into small cubes. Prepare the gelatin according to the package instructions (usually dissolved in warm water).
2. Beat the vanilla cream with the coconut and pistachio milk until fluffy. Add the melon yogurts and mix well.
3. Gradually incorporate the liquefied gelatin into the vanilla cream, mixing gently to avoid lumps. Finally, add the mango cubes and refrigerate the cream.

4. Cream 2: Beat the chocolate cream with the chocolate milk until smooth and fluffy. Refrigerate for a few hours.

Step 3: Assembling the cake
1. Cutting the sponge: Once cooled, cut the sponge into 3 equal slices.
2. Soaking the layers: Use the syrup made from water, rum essence, and powdered sugar to soak each sponge slice. This step adds moisture and flavor to the cake.
3. Filling the cake: Place the first sponge slice on a platter, add a generous layer of cream 1, then place the second sponge slice on top and repeat the process. Finally, place the last sponge slice on top.

Step 4: Decorating the cake
1. Whipping the cream: Whip the Hulala cream until firm.
2. Coloring the cream: Divide the cream into two parts, coloring one part with a drop of blue coloring to achieve a beautiful shade of blue.
3. Decorating the cake: Use a piping bag to decorate the cake. You can create white edges and a blue peak to emulate ocean waves. Write a dedication with the blue cream and arrange the spider jellies to create an underwater atmosphere.
4. Dolphins from cream: Use cream to create two dolphins on the cake, using a simple shape and a little imagination.
5. White chocolate shells: Melt the white chocolate and add blue coloring, then shape shells on a baking sheet, leaving them in the freezer for an hour to harden. Place them on the cake for a special look.

Practical tips
- Keeping moisture: Ensure that the sponges are well soaked to avoid a dry cake.
- Ingredient variations: You can replace mango with other fruits, such as peaches or berries, depending on your preferences.
- Complementary drinks: This cake pairs wonderfully with fresh fruit juice or a non-alcoholic cocktail, such as a mocktail with pineapple and mint.

Calories and nutritional benefits
This cake is a true explosion of flavors, but consumed in moderation, it can bring a touch of joy to any birthday. Some of the ingredients used, such as mango and yogurts, are associated with various nutritional benefits, such as vitamin C and probiotics.

Frequently asked questions
1. Can I use other types of flour? Yes, you can experiment with whole wheat or gluten-free flour, but the texture and final taste may vary.
2. How can I store the cake? The cake stores well in the refrigerator, covered, for 3-4 days.
3. Is it difficult to make? No, the cake is accessible for any cooking enthusiast, but it requires a little patience and attention to detail.

Now that you have all the necessary information, it’s time to venture into making this dolphin cake, which will surely bring a smile to little Deea’s face and to everyone who enjoys it. Enjoy and have a joyful celebration!