DUNES CAKE

for 2 cakes using DUNES molds

by Dinara Kasko
 Dunes Cake
for 2 cakes

GELATIN MASS

Ingredients Total weight: ~ 70 g 100%

• Powdered gelatin 10 g 14%

200 Bloom
• Cold water 60 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to use.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

SPONGE

Ingredients Total weight: ~ 439 g 100%

• Egg yolks 60 g 14%

• Whole eggs 37 g 9%
• Sugar (1) 52 g 12%
• Egg whites 90 g 20%
• Sugar (2) 45 g 10%
• Almond powder 80 g 18%
• Oat flakes (powdered) 38 g 9%
• Butter 82% 37 g 8%

1. In the bowl of a mixer, combine the eggs, egg yolks and sugar (1)
and whip with the whisk attachment until fluffy (around 10 minutes).

2. Place the egg whites and sugar (2) into the bowl of a stand mixer
and whip the meringue to soft peaks using the whisk attachment.

3. Add the meringue into the egg-sugar mixture and incorporate

using a silicone spatula.
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 Dunes Cake
for 2 cakes

SPONGE

4. Mix the sifted almond powder with oat flakes and gently fold into
the egg mixture in three lots using a spatula.

5. Melt the butter and add to the batter mixture. Mix with a spatula
until smooth.

6. Place 2 cake rings measuring 16 cm in diameter on a silicone mat

and fill them with the sponge batter (165 g per ring). Smooth with an
offset spatula.

7. Bake the sponge in the oven, preheated to 170 °C / 338 °F for

around 12-15 minutes. The well baked sponge should spring back
when pressed slightly.

8. Cool at room temperature without removing the rings.

CRUNCHY LAYER

Ingredients Total weight: ~ 372 g 100%

• Oat flakes 30 g 8%
• Honey 20 g 5%
• Butter 82% 60 g 16%
• Almond powder 30 g 8%
• Oat flakes (powdered) 60 g 16%
• Salt 2g <1%
• Brown sugar 30 g 8%
• Pine nuts 30 g 8%
• Dried cranberries 40 g 11%
• Grapeseed oil 30 g 8%
• White chocolate 34% 40 g 11%
• Baked sponge layers

1. Add the oat flakes, honey, cold butter, brown sugar, salt, powdered
oat flakes and almond powder to a mixer bowl. Mix with a paddle
attachment until crumbs form.

2. Spread the crumble in a thin layer on a baking tray lined with a

silicone mat.

3. Bake at 160 °C / 320 °F for around 10-12 minutes. Allow to cool at

room temperature.

4. Meanwhile, toast the pine nuts in a skillet until golden brown. Cool
down at room temperature.

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 Dunes Cake
for 2 cakes

CRUNCHY LAYER

5. Melt the chocolate in a microwave.

6. Add the crumble to a bowl, add cranberries, toasted pine nuts,

melted chocolate and grapeseed oil, and mix with a spatula until
combined.

7. Apply the crunchy mixture to the sponge layers (185 g per sponge).

8. Place the layers in the freezer for 3-4 hours until completely frozen.

BERRY CONFIT

Ingredients Total weight: ~ 438 g 100%

• Blackcurrant puree 170 g 39%

• Strawberry puree 140 g 32%
• Sugar 44 g 10%
• Pectin NH 3.6 g <1%
• Blackcurrants 80 g 18%

1. Add blackcurrant puree, strawberry puree and blackcurrants to a

saucepan. Bring to 30 °C / 86 °F.

2. Mix the pectin with sugar.

3. Gradually add the pectin and sugar mixture to the warm puree,
whisking constantly.

4. Bring everything to a boil while whisking. Let the mixture boil for
2 minutes.

5. Cover the bottoms of two cake rings measuring 14 cm in diameter

with cling film and place them on cake bases. Pour the confit into
the molds.

6. Place in the freezer for 3-4 hours until frozen.

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 Dunes Cake
for 2 cakes

MOUSSE

Ingredients Total weight: ~ 902 g 100%

• Milk 2.5% 100 g 11%

• Sugar 88 g 10%
• Egg yolks 46 g 5%
• Gelatin mass 70 g 8%
• Yopol yogurt powder 8g <1%
(optional)
• Turkish/Greek yogurt 150 g 17%
• Whipping cream 35% 440 g 49%

1. Combine the sugar with the egg yolks and beat until smooth with
a whisk.

2. Pour the milk in a saucepan and bring it to a boil.

3. Pour the hot milk over the sugar-yolk mixture and stir until smooth.

4. Transfer the milk mixture back into the saucepan and bring to a
temperature of 80-83 °C / 176-181 °F while whisking constantly.

5. Add the gelatin mass, yopol and stir until the gelatin has dissolved.
Add the Turkish yogurt and mix again.

6. Allow the mixture to cool to 23-24 °C / 73-75 °F.

TIP
• To speed up the cooling process, you can pour the mixture into
a wide container and place it in the fridge until it reaches the
required temperature.

7. When the milk-egg mixture reaches the right temperature, add the
Greek yogurt (18-20 °C / 64-68 °F) and mix until smooth with a
silicone spatula.

8. Meanwhile, in the bowl of a stand mixer, whip the cream until it is

semi-whipped.

9. Gradually add the cream to the milk-egg-yogurt mixture and gently

stir with a silicone spatula, being careful not to over mix, otherwise
the mass will lose its lightness and become more liquid and then
dense when it sets.

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 Dunes Cake
for 2 cakes

ASSEMBLY

Ingredients

• Mousse
• Frozen berry confit
• Frozen sponge and crunchy layer inserts

1. Remove the frozen confit and sponge inserts from the molds.

2. Put a silicone DUNES mold on a cake base and fill 2/3 full with
mousse — about 400 g. Tilt the mold in different directions so that
the mousse reaches the sides of the mold.

3. Gently lower the confit into the mousse, then add the sponge and
crunchy layer insert (crunchy layer facing up). Press lightly so that
the frozen sponge is completely covered in the mousse.

4. Place the bases with the molds in the freezer for at least 8 hours
until completely frozen.

CHOCOLATE VELOUR MIXTURE

Ingredients Total weight: ~ 200 g 100%

• White chocolate 34% 100 g 50%

• Cocoa butter 100 g 50%
• Purple fat-soluble coloring Sufficient quantity

1. Separately melt the chocolate and cocoa butter in a microwave to

45 °C / 113 °F.

2. Pour the melted chocolate into a measuring cup, add the cocoa
butter. Process with a hand blender.

3. Add the coloring and process with the hand blender once more.

4. Before applying the velour to the cakes, heat it to a temperature of

40 °C / 104 °F.

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 Dunes Cake
for 2 cakes

UNMOLDING AND COATING THE CAKES

Ingredients

• Frozen assembled cakes

• Purple velour mixture

1. Get the fully frozen cakes out of the molds by bending their edges
and then completely removing the molds.

2. Pour the velour mixture into a spray gun and cover the cakes with it
from different angles in a thin layer and do this several times. Spray
from a distance of about 20 cm.

3. With the help of two offset spatulas, transfer the cakes on the cake
boards.

4. Put the cakes in the fridge for 4-6 hours until they are completely
thawed.

5. Store the cakes in the fridge for up to 72 hours.

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