Heart cake

Heart Cake: The Perfect Delight for a Special Occasion

We present to you a heart cake recipe, a refined and flavorful dessert, ideal for anniversaries, Valentine's Day, or any other festive occasion. This cake not only looks charming but is also easy to prepare, being a delicious combination of cocoa sponge and pineapple yogurt cream. Here’s how you can create this culinary masterpiece step by step.

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

Ingredients:

*For the sponge:*
- 4 eggs (1 egg white and 3 yolks)
- 100 g sugar
- 60 g butter (melted)
- 50 ml milk
- 30 g cocoa powder
- 120 g flour
- 10 g baking powder
- a pinch of salt

*For the cream:*
- 370 g plain yogurt
- 75 g sugar
- 400 g pineapple in syrup (drained)
- 200 ml whipped cream
- 10 g gelatin

*For decoration:*
- 150 ml whipped cream
- 80 g coconut
- 1 packet of Tort Gelee (gelatin for cake)

Preparation:

1. Preparing the sponge:
- Start by separating the eggs. Beat the egg whites with a pinch of salt until stiff peaks form, then set aside.
- In another bowl, mix the yolks with the sugar until you get a creamy mixture. Add the melted butter and milk, continuing to mix well.
- Sift the flour, cocoa, and baking powder together and fold them into the yolk mixture. Gently mix.
- Finally, add the beaten egg whites and carefully fold them in, avoiding deflating the mixture.
- Pour the batter into a heart-shaped pan (22 x 21.5 cm) or a round pan (24 cm) with removable sides, greased and floured.
- Bake the sponge in the preheated oven for 45 minutes (15 minutes at maximum temperature, then reduce the temperature).

2. Preparing the cream:
- In a bowl, mix the yogurt with the sugar until completely dissolved.
- Whip the cream until firm, being careful not to over-whip.
- Cut the pineapple into small pieces and drain well.
- Hydrate the gelatin in 2 tablespoons of water for 10 minutes, then dissolve it over a double boiler (without boiling).
- Incorporate the dissolved gelatin into 3 tablespoons of the yogurt mixture, mixing vigorously to obtain a uniform paste, then pour this mixture over the remaining yogurt.
- Add the whipped cream and gently mix, then fold in the chopped pineapple.

3. Assembling the cake:
- Place a platter on which you will serve the cake and surround it with the removable wall of the pan in which you baked the sponge.
- Place the first layer of cake in the pan, soak it with the pineapple syrup, then pour the yogurt cream on top.
- Let the cake chill in the refrigerator for 30 minutes to set, then cover it with the second layer.
- Cover the cake with plastic wrap and leave it in the refrigerator overnight.

4. Decorating the cake:
- From the remaining sponge, cut out a large heart, then cut a smaller heart from the center.
- Prepare the Tort Gelee according to the instructions on the packet and pour it into a pan lined with plastic wrap. Let it cool completely, then cut out a small heart from it.
- In a non-stick pan, toast the coconut without oil until it turns slightly golden.
- Coat the cake in whipped cream, sprinkle the coconut on the edges, and in the center, place the large heart from the sponge, the small heart from the Tort Gelee, and on one side, the one from cocoa.

Serving suggestion:
The heart cake is perfect to be served with a berry sauce or a scoop of vanilla ice cream for a delicious contrast. This cake recipe is a quick and simple dessert, but it will undoubtedly impress your loved ones. Enjoy every slice and cherish the moments spent with your dear ones!

 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:  chocolate cake cream cake valentine's recipes recipes for valentine's day