Heart cake with whipped cream and fruits
Heart Cake with Whipped Cream and Fruits
This Heart Cake with Whipped Cream and Fruits is more than just a dessert; it's a declaration of love that you can offer to your loved ones on special occasions or simply to surprise them with something sweet. With its fluffy base, delicate whipped cream, and fresh fruits, this cake not only looks amazing but is also an explosion of flavors.
Preparation time: 30 minutes
Baking time: 45 minutes
Cooling time: 2 hours
Total time: 3 hours and 15 minutes
Number of servings: 12
Necessary ingredients:
For the base:
- 9 large eggs (preferably free-range for a more intense flavor)
- 9 tablespoons of granulated sugar (you can substitute some with brown sugar for a caramelized taste)
- 7 tablespoons of flour (cake flour is ideal for a finer base)
- 2 tablespoons of cocoa powder (good quality cocoa for a rich taste)
- 1 packet of vanilla sugar (or 1 teaspoon of vanilla extract)
For the syrup:
- Water and sugar (usually in a 1:1 ratio, but you can adjust to taste)
For the cream:
- 500 ml of heavy cream (make sure it has at least 30% fat content for good whipping)
- 5 tablespoons of powdered sugar
- 250 g of fresh strawberries (you can also use other seasonal fruits like raspberries or peaches)
For decoration:
- Strawberries, kiwi, bananas (or any other favorite fruits)
- Chocolate flakes (for an elegant look and decadent taste)
Preparing the base:
1. Start by preheating the oven to 180°C. Choose a heart-shaped or standard round baking pan that you can line with parchment paper.
2. Separate the egg whites from the yolks. Beat the egg whites until frothy, then gradually add the sugar and vanilla sugar, continuing to mix until a firm meringue forms.
3. Incorporate the yolks one at a time, mixing well after each one. Add the oil and mix gently.
4. In a separate bowl, mix the flour with the cocoa powder and baking powder. Gradually add the dry mixture to the egg mixture, one tablespoon at a time, folding gently to avoid losing the air from the egg whites.
5. Pour the mixture into the prepared pan and bake for 45 minutes. Check if the cake is done by inserting a toothpick in the center; if it comes out clean, it's ready. Let it cool in the pan for 10 minutes, then turn it out onto a rack and allow it to cool completely. It is recommended to let the base rest overnight to improve its texture.
Preparing the cream:
1. The next day, whip the heavy cream with the powdered sugar until you achieve a firm consistency.
2. Cut the strawberries into small pieces and fold them into the whipped cream, being careful to save some for decoration.
Assembling the cake:
1. Prepare the syrup from water and sugar by boiling it until the sugar dissolves. Let it cool.
2. Cut the base in half (or more, if you want a multi-layered cake) and soak each layer with the prepared syrup.
3. Add a generous layer of whipped cream over the first base, smoothing it out. Place the second layer of cake on top and repeat the process.
4. Cover the entire cake with whipped cream, leveling it with a spatula. You can use a serrated knife to create a textured effect on the edges.
5. Decorate with fresh fruits and chocolate flakes for an appetizing look.
Cooling:
1. Let the cake chill in the fridge for at least 2 hours for the cream to set and the flavors to meld.
Serving suggestions:
The Heart Cake with Whipped Cream and Fruits is served cold, ideally at a temperature of around 10°C. You can accompany each slice with a berry sauce or a scoop of ice cream for a delicious contrast. Additionally, a cup of mint tea or a glass of fresh lemonade would perfectly complement this dessert.
Variations:
If you want to innovate, you can swap the fruits for others like peaches or mango, and for an even more intense flavor, you can add a few drops of almond extract to the whipped cream.
Nutritional benefits:
This cake contains protein from the eggs, vitamins, and antioxidants from the fruits, with a moderate caloric intake. A slice offers about 250-300 calories, but the intake may vary depending on the ingredients used.
Frequently asked questions:
1. Can I use another type of whipped cream? Yes, you can use vegan whipped cream or Greek yogurt, but the texture and taste will vary.
2. How long can the cake be stored? The cake can be kept in the fridge for up to 3 days, but it is best within the first 48 hours.
3. Can I make the cake gluten-free? Yes, use gluten-free flour instead of regular flour, and the result will be just as delicious!
This Heart Cake with Whipped Cream and Fruits is not just a recipe, but a cooking experience that brings joy and warmth to the hearts of your loved ones. Whether you prepare it for a special occasion or simply out of love, enjoy every step of making this wonderful dessert!
Ingredients: Base: 9 eggs, 9 tablespoons of sugar, 7 tablespoons of flour, 2 tablespoons of cocoa, 1 packet of vanilla sugar. For syrup: water and sugar. Cream: 500 ml of whipped cream, 5 tablespoons of sugar, 250 g strawberries. For decoration: strawberries, kiwi, bananas, chocolate flakes.
