Best 5 Sand Cake Recipes

SAND CAKE

Steps:

• Pulse vanilla wafer cookies in a food processor in batches until finely ground.
• Combine cream cheese, confectioners' sugar, butter, and vanilla extract in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat until smooth. Add milk and vanilla pudding mix; beat on low speed until smooth. Fold in whipped topping with a spatula.
• Layer wafer cookie crumbs and pudding mixture in a large bowl.

SAND CAKE

Steps:

• NOTE: Recipe states to only grease and flour the bottom of the form, so that the cake will rise evenly and not only in the middle. You are supposed to loosen the sides with a thin sharp knife after baking, before removing the rim!
• Preheat oven to 375 F (190 C).
• Brush springform bottom with melted butter. Put in fridge until firm (2 min). Add flour and shake over sink until evenly dusted, shake out excess flour.
• Melt butter without browning. You will need it to be liquid, put barely warm.
• Mix flour and cornstarch.
• Put the eggs, sugar, salt and lemon zest in a large bowl and put this over a water bath (put bowl over a shallow pan filled with hot water, so eggs will get warm without curdling). Beat egg mixture on water bath until thick and heated to 97 F (36 C). Test temperature by bringing a drop of the mixture to your lower lip. It should feel neither hot nor cold (body temperature).
• Remove mixture from water bath and beat on low speed until cold again. (You could do this in a cold water bath to quicken the process).
• Sift flour/cornstarch over egg mixture.
• Pour barely warm butter over eggs/flour.
• With a rubber spatula fold flour and butter carefully but thoroughly into egg mixture.
• Fill batter in prepared form. Bake in the lower third of oven 30-40 minutes, until a wooden skewer inserted into the middle comes out clean, no crumbs attached.
• Remove from oven and let cool in form for 15 minutes. Loosen rim with a thin sharp knife and remove from the form. Let cool completely.
• Dust with powdered sugar and serve as is, or better, after at least 6 hours (to firm up), half horizontally and fill with any cake filling and top with a topping of your choice.
• NOTE: This batter can be baked in a 9x5 inch loaf pan or a bundt form as well, baking time will be longer though, so reduce heat to 350F (180 C).

GREAT GRANDMA KLEIN SAND TORTE ( GERMAN POUND CAKE) RECIPE - (4.7/5)

Steps:

• 1. Preheat oven to 350. Grease and flour a Bundt Pan. (I use Baker's joy for greasing and flouring) 2.Beat Egg whites in an electric mixer till stiff and stiff peaks form when beaters are lifted, put aside 3. In separate bowl, Cream butter in an electric mixer, once creamed add sugar and egg yolks, beat till light and fluffy 4.Add flour and milk, starting and ending with flour , beating on low speed of mix master. Once combined add lemon rind, beat till combined 5.Fold in egg whites, once combined, place mixture in a prepared Bundt pan 6.Bake for one hour at 350 till Golden and toothpick comes out clean 7. Place on wire rack to cool, when cool invert on to cake plate, dust with confectionary sugar if desired prior to serving

SAND CAKE

Steps:

• Preheat oven to 350 degrees.
• Cream butter and sugars together thoroughly.
• Add eggs one at a time, beating thoroughly after each addition.
• Sift starch, cake flour and baking powder together and add, mixing thoroughly.
• Add vanilla and lemon rind, mix batter well, pour into buttered and floured tube pan and bake for 45 minutes or until cake tester comes out clean.
• When cool, remove from pan and sprinkle with powdered sugar. Serve in slices with vanilla ice cream and lingonberries.

FAMILY FUN'S SAND CASTLE CAKE C/O --TASTY DISH--

Steps:

• Notes and tips: I read through the recipe reviews on the Family Fun site and they are worth noting here. One reviewer stated that the cake does not transport well, another added fruit roll up shaped like flags to the tops of the turrrets.
• Use a long serrated knife to trim the top of the round cake flat, if needed. Cut a 5 1/2-inch and a 3 1/2-inch circle from the square cake, as shown, then stack all three pieces, spreading vanilla frosting between the layers. Frost the stack.
• Use a rolling pin or food processor to crumble the wafers. With your hands, press the crumbs into the frosting, completely coating the cake. Spread frosting on the bottom of each ice-cream cup, then set them around the cake. With a serrated knife, carefully trim 1 1/2 inches from the top of 2 of the sugar cones. Set all 6 cones into the cups to complete the turrets, spreading a bit of frosting around the rims to hold them if needed.
• Press 2 graham cracker-stick doors into the middle cake layer and rim the rest of the cake with graham cracker-stick halves. Sprinkle the remaining crumbs around the base and add a scattering of candy seashells and rocks, if using.
• Servings estimated.