Heart cake

Heart Cake - A Delight for Loving Hearts

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 10-12

Welcome to the sweet world of cooking! Today, we will indulge ourselves with a special cake, full of flavor and love: Heart Cake. This recipe is not just a dessert, but a declaration of love, perfect for a special occasion or simply to make someone smile. With a combination of soft sponge, fine yogurt cream, and pineapple, all covered with an elegant decoration, it looks like a work of art!

The history of the Heart Cake is filled with warmth and joy. It is said that cakes with special shapes were created to celebrate love and affection, and this recipe is no exception. Whether it’s an anniversary, Valentine’s Day, or a wedding party, this cake will bring smiles and unforgettable memories.

Ingredients

For the sponge:
- 4 large eggs (preferably at room temperature)
- 1 additional egg white
- 100 g sugar
- 60 g butter (melted and cooled)
- 50 ml milk (or plant-based milk for a lighter version)
- 30 g cocoa (use good quality cocoa for an intense flavor)
- 120 g flour
- 10 g baking powder
- A pinch of salt

For the cream:
- 370 g plain yogurt (preferably Greek for a creamier texture)
- 75 g sugar
- 400 g canned pineapple (well-drained)
- 200 ml whipped cream (well whipped)
- 10 g gelatin (in sheets or granules)

For decoration:
- 150 ml whipped cream (to cover the cake)
- 80 g coconut (lightly toasted for an intense flavor)
- 1 packet of Cake Gelee (for a special effect)

Step by Step

Preparing the Sponge

1. Separating the eggs: Start by separating the egg whites from the yolks. Make sure the bowl in which you will beat the egg whites is clean and dry, to achieve perfect foam.

2. Beating the egg whites: Beat the egg whites with a pinch of salt until they form stiff peaks. This is the key to a fluffy sponge, so take your time!

3. The yolk cream: In another bowl, mix the yolks with the sugar until they become a light-colored, soft, and fluffy cream. Add the melted butter and milk, mixing well.

4. Incorporating the dry ingredients: Mix the flour with the cocoa and baking powder, then sift them over the yolk mixture. Gently fold with a spatula to avoid losing air in the mixture.

5. Combining the mixtures: Gently pour the yolk mixture over the egg whites and mix with circular motions, from top to bottom, until well combined.

6. Preparing the pan: Grease a heart-shaped pan (22 x 21.5 cm) or a round pan with removable sides (24 cm) with butter and dust it with flour.

7. Baking: Pour the batter into the pan and bake in a preheated oven for 15 minutes at maximum temperature, then reduce the temperature to low and continue baking for another 30 minutes. Check if it’s baked with a toothpick.

8. Cooling the sponge: Once baked, let the sponge cool in the pan, then remove it and cut a thin layer off the top for decoration.

Preparing the Cream

9. Mixing the yogurt: In a bowl, mix the yogurt with the sugar until completely dissolved.

10. Whipping the cream: Whip the cream until firm, being careful not to turn it into butter.

11. Dissolving the gelatin: If you are using gelatin sheets, soak them in cold water for 10 minutes, then dissolve them in a bain-marie. If you are using granulated gelatin, follow the instructions on the package.

12. Incorporating the gelatin: Add the dissolved gelatin to the yogurt mixture, mixing vigorously. Then, add the whipped cream and gently fold to retain air.

13. Adding the pineapple: Cut the pineapple into small pieces and incorporate them into the yogurt cream.

Assembling the Cake

14. The base layer: Place the first sponge layer in the pan with removable sides. Soak it with pineapple syrup.

15. Adding the cream: Pour the yogurt cream over the first sponge and level it with a spatula.

16. Add the second sponge: Place the second sponge on top and refrigerate for 30 minutes to set.

17. Final cooling: Cover the cake and refrigerate overnight to set well.

Decorating the Cake

18. Preparing the decoration: From the previously cut sponge, cut out a larger heart and a smaller heart inside it.

19. Preparing the Cake Gelee: Follow the instructions on the Cake Gelee packet and pour it into a mold. Let it cool, then cut out a heart the size of the smaller one.

20. Toasting the coconut: In a dry pan, lightly toast the coconut, being careful not to burn it.

21. Covering the cake: Cover the cake with whipped cream, sprinkle coconut on the edges, and decorate with the cut-out hearts.

22. Serving: Serve the cake with a smile and enjoy every bite!

Practical Tips

- Choose quality ingredients: Use good quality cocoa to achieve an intense flavor, and Greek yogurt will add fantastic creaminess to the cream.
- Vegan version: You can replace the eggs with a mix of flaxseeds and water (1 tablespoon of ground flaxseeds + 3 tablespoons of water, left to hydrate for 10 minutes) and use plant-based butter and milk.
- For an even more intense flavor: Add a splash of vanilla extract to the yogurt cream.
- Delicious combinations: This cake pairs perfectly with fruit tea or creamy cappuccino, and a scoop of vanilla ice cream on the side will make the dessert even more special.

Nutritional Benefits

- Yogurt provides a good dose of probiotics that aid digestion.
- Pineapple is rich in vitamin C and enzymes that support the immune system.
- Cocoa contains antioxidants that contribute to cardiovascular health.

Frequently Asked Questions

1. Can I replace the pineapple with another fruit? Yes, you can use peaches, strawberries, or kiwi, depending on your preferences.

2. How can I make the cake less sweet? Reduce the amount of sugar in the cream or use unsweetened natural yogurt.

3. How long can the cake be stored in the fridge? The cake keeps well in the fridge for 3-4 days, properly covered.

4. Can I prepare the cake a day in advance? Definitely! In fact, the cake becomes even tastier after sitting in the fridge overnight.

I hope this Heart Cake recipe inspires you to cook with love and passion. Every bite is an invitation to joy and sharing special moments with loved ones. Enjoy!

 Ingredients: Base: 4 eggs, 1 egg white, 100 g sugar, 60 g butter, 50 ml milk, 30 g cocoa, 120 g flour, 10 g baking powder. Cream: 370 g plain yogurt, 75 g sugar, 400 g pineapple in syrup, 200 ml whipped cream, 10 g gelatin. Decoration: 150 ml whipped cream, 80 g coconut, 1 packet of cake gel.

 Tags:  cake cake base yogurt pineapple whipped cream sweet recipes