Festive "Pink Radiance" Carob Cake

"Pink Radiance" cake is a true culinary jewel, combining the delicate taste of carob with a fluffy mascarpone cream and spectacular decoration. The base of this dessert is homemade cake layers, prepared with EkoSem white wheat flour, stone-ground to preserve the grain's qualities to the maximum. This cake is the ideal choice for a special occasion requiring a touch of elegance and an unforgettable taste.

Ingredients:

For the cake layers:

• 250 grams EkoSem white wheat flour

• 30 grams carob flour

• 4 eggs and 250 grams brown sugar

• 160 grams butter and 170 grams sour cream

• 10 grams baking powder (1 packet)

For the cream:

• 200 ml liquid cream (30% fat)

• 200 grams mascarpone and 200 grams cream cheese

• 150 grams powdered sugar

For decoration:

• Savoiardi biscuits and 200 grams white chocolate

• Food coloring (raspberry color), coconut flakes and fresh flowers

Method of preparation:

1. Prepare the cake layers: Beat the eggs with the sugar until foamy. Gradually add the butter, sour cream, and dry ingredients (carob flour, white flour, and baking powder). Mix until homogeneous.

2. Baking: Divide the mixture into two greased and floured baking pans (18 cm diameter). Bake at 180°C for about 40–45 minutes. After baking, turn the cake layers onto a wire rack to cool.

3. Prepare the cream: Whip the cold cream until thick. Gradually add the mascarpone, powdered sugar, and cream cheese, stirring gently with a silicone spatula. Refrigerate the cream for one hour.

4. Assembly: Cut the cooled cake layers in half (a total of four parts). Assemble the cake in a ring, alternating cake layers and cream (it is recommended to use three cake layers for optimal height). Let the cake set in the refrigerator overnight.

5. Decoration:

   • Melt the white chocolate in a double boiler and add raspberry food coloring.

   • Dip each biscuit halfway into the pink chocolate, sprinkle with coconut, and chill.

   • Remove the cake from the ring, spread the remaining cream on the sides, and pour the rest of the pink chocolate on top.

   • Arrange the biscuits around the cake, tie with a ribbon, and decorate with fresh flowers.