Cake I love you

The "I Love You" Cake - A sweet and fluffy declaration for loved ones

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 6 hours and 10 minutes (including cooling)
Number of servings: 12

Who doesn't love a delicate cake filled with fine and fragrant creams? The "I Love You" cake is a perfect choice to express your feelings in a delicious way. This layered cake with vanilla, fruit yogurt cream, and white chocolate mascarpone not only looks spectacular but is also a true feast for the taste buds. Let's discover together how to prepare it step by step to achieve a perfect result!

Ingredients

For the vanilla sponge:
- 6 large eggs
- 200 g sugar
- 200 g flour
- 3 tablespoons oil
- Vanilla essence (to taste)
- A pinch of salt

For the fruit yogurt and whipped cream:
- 450 g strawberry-flavored yogurt
- 350 ml heavy cream
- 2 packets of gelatin
- 75 g powdered sugar
- Warm water (for hydrating the gelatin)

For the white chocolate mascarpone cream:
- 200 g mascarpone
- 250 ml heavy cream
- 2 tablespoons powdered sugar
- 100 g white chocolate (melted)
- Lemon juice (to taste)

For soaking:
- Lemon syrup (can be made from water, sugar, and lemon juice)

For decoration:
- 150 g butter (82% fat)
- 100 g powdered sugar
- Sugar paste (white, for decoration)
- Heart-shaped cutters

Preparation

Step 1: Preparing the sponge

1. Beat the eggs: In a large bowl, add the eggs and a pinch of salt. Using a mixer, beat them at high speed until the mixture becomes frothy and triples in volume. This step is essential for a fluffy sponge.

2. Add the sugar: Gradually, while continuing to mix, add the sugar. Keep mixing until the mixture becomes smooth and glossy.

3. Incorporate the oil and vanilla essence: Add the oil and vanilla essence, gently mixing with a silicone spatula.

4. Incorporate the flour: Sift the flour over the mixture and gently fold with the spatula, using circular motions from bottom to top to avoid deflating the air in the mixture.

5. Bake the sponge: Line a baking tray with parchment paper and pour in the mixture. Preheat the oven to 160°C and bake the sponge for 40 minutes.

6. Check the sponge: You can check if the sponge is baked using the toothpick method; if it comes out clean, the sponge is ready. After baking, let it cool completely on a wire rack.

Step 2: Preparing the yogurt cream with whipped cream

1. Hydrate the gelatin: In a small bowl, add the gelatin and cover with warm water. Let it hydrate according to the instructions on the package.

2. Whip the cream: In a large bowl, whip the heavy cream until it becomes firm. Add the powdered sugar and continue mixing until you achieve a fluffy consistency.

3. Melt the gelatin: Place the hydrated gelatin over a double boiler and stir until completely melted.

4. Mix the ingredients: Add the melted gelatin to the whipped cream, then gently fold in the fruit yogurt to retain the air in the mixture.

Step 3: Preparing the mascarpone cream with white chocolate

1. Whip the cream: In another bowl, whip the heavy cream until it becomes firm. Add the powdered sugar and continue mixing until it thickens.

2. Mix the mascarpone: In another bowl, mix the mascarpone with the powdered sugar and melted white chocolate.

3. Incorporate the whipped cream: Add the whipped cream to the mascarpone mixture, gently folding it in. Finally, add the lemon juice to balance the flavor.

Step 4: Assembling the cake

1. Cut the sponge: Once the sponge has cooled, cut it in half, resulting in 3 layers.

2. Soak the layers: On a cake platter, place the first layer and soak it with lemon syrup. Add the yogurt cream on top.

3. Add the second layer: Continue with the second layer, soak it, and add the mascarpone cream.

4. Finish the cake: Place the last layer on top and wrap the cake in aluminum foil. Refrigerate for 5-6 hours to set.

5. Decorating: After the cake has cooled, remove it from the fridge and prepare the whipped buttercream with powdered sugar. Cover the cake with the buttercream.

6. Finishing with sugar paste: Cover the cake with white sugar paste, smoothing the edges carefully. Use heart-shaped cutters to create decorations from the sugar paste and stick them on the cake with a little water or honey.

Chef's tip

To add extra flavor, you can add some pieces of fresh fruit, such as strawberries or raspberries, to the yogurt cream. This will add a contrast of texture and an intense flavor. Additionally, the cake can be paired with a scoop of vanilla ice cream or a berry sauce for an added touch of elegance.

Nutritional information

This cake is a delicious choice, but like any dessert, consumed in moderation, it can bring joy without affecting your diet. Each serving has approximately 350 calories, being rich in protein due to the eggs and mascarpone cheese, as well as carbohydrates from sugar and flour. It provides a quick source of energy, perfect for celebrating important moments in life.

Frequently asked questions

- Can I replace the eggs in this recipe? Yes, you can use applesauce or banana puree for a vegan version, but the texture will be different.

- How can I keep the cake longer? I recommend storing it in the fridge in an airtight container. You can also freeze it, but make sure it is well covered.

- Can I use another type of chocolate? Sure! You can experiment with dark or milk chocolate, depending on your preferences.

I conclude with the hope that this recipe will bring you much joy and delicious moments with your loved ones. Whether it's for a birthday, a celebration, or simply a moment of indulgence, the "I Love You" cake is the perfect choice to say "I love you" through taste. Cook with love and enjoy every bite!

 Ingredients: For the cocoa base: 6 large eggs, 200 g sugar, 200 g flour, 3 tablespoons oil, vanilla essence. For the fruit yogurt and whipped cream: 450 g strawberry-flavored yogurt, 350 ml whipping cream, 2 packets gelatin, 75 g powdered sugar. For the mascarpone and white chocolate cream: 200 g mascarpone, 250 ml whipping cream, 2 tablespoons powdered sugar, white chocolate, Primola, lemon juice. For soaking: lemon syrup. For decoration: 82% fat butter, powdered sugar, sugar paste, heart-shaped cookie cutter.