Cake with a jelly heart
Jelly Heart Cake - A Delicacy with a Story
In a world where every cake has a story to tell, the jelly heart cake stands out with the contrast between its fluffy base and surprising gelatinous core. This is not just a dessert, but also a taste experience that will remind you of the beautiful moments spent with loved ones. Start your culinary journey with this delicious cake and draw inspiration from New Year wishes to create a masterpiece in your own kitchen!
Preparation time: 1 hour
Baking time: 35 minutes
Total time: 1 hour and 35 minutes
Number of servings: 10
Ingredients
For the base:
- 5 fresh eggs
- 200 g sugar
- 200 ml sunflower oil
- 240 g flour
- 8 g baking powder (or 1 packet)
- A pinch of salt
- 1 teaspoon vanilla essence
For the jelly:
- 300 ml pomegranate syrup
- 10 g gelatin granules
For the cream:
- 250 g mascarpone
- 1 packet strawberry pudding
- 200 ml pomegranate syrup
- 200 ml water
- 200 g liquid cream
For the syrup:
- Lemon syrup + water (in a 1:1 ratio)
For the glaze:
- 200 g milk chocolate
- 50 g butter
- 50 ml cream
- 1 teaspoon honey
For decoration:
- Whipped cream
- Marzipan (optional)
Step-by-step preparation
1. Preparing the base
Start by preheating the oven to 180°C (350°F). In a large bowl, mix the whole eggs with the sugar using an electric mixer. Beat until the mixture becomes light in color and doubles in volume – this step is essential for achieving a fluffy base.
Add the oil, pouring it along the edge of the bowl, and continue mixing. Then, sift the flour together with the baking powder and salt, gradually adding them to the egg mixture. Use a whisk or spatula to gently fold in the flour, so as not to lose the air in the mixture.
Pour the mixture into a round cake pan with removable sides (24 cm diameter), greased with butter or lined with baking paper, and bake for 35 minutes. Check if it is baked with a toothpick – if it comes out clean, the base is ready.
2. Preparing the jelly
Start by hydrating the gelatin in a little cold water for 5-10 minutes. Meanwhile, heat the pomegranate syrup in a bowl in the microwave to warm it (not hot). Add the hydrated gelatin to the warm syrup and mix well until completely dissolved. Let the jelly cool, then transfer it to a bowl and refrigerate it to set for at least 30 minutes.
3. Preparing the cream
In another bowl, mix 200 ml of pomegranate syrup with 200 ml of water and prepare the pudding according to the package instructions (usually, it needs to be boiled for a few minutes). After the pudding has cooled, fold in the mascarpone and whipped cream, mixing gently with a spatula. It is important to use well-whipped cream to achieve an airy and creamy texture.
4. Assembling the cake
Once the base has cooled, cut it into two equal halves. Prepare a syrup from lemon syrup mixed with water and soak each half of the base. On the bottom layer, pour the jelly in the center, leaving a circle free around the edges. This will create the "heart" of the cake. Then, add the cream around the jelly, smoothing it out with a spatula. Cover with the other half of the base, pressing down gently to secure it.
5. Preparing the glaze
In a bowl, place the milk chocolate, butter, cream, and honey. Heat them over a double boiler, stirring constantly until melted and homogeneous. Let the glaze cool slightly, then pour it evenly over the cake, allowing it to drip down the sides for a spectacular effect.
6. Decorating the cake
Let the cake cool completely, then decorate it with whipped cream and, optionally, shapes made from marzipan. Be creative and add details that reflect your personality!
Serving suggestions
The jelly heart cake is perfect for serving on special occasions, such as birthdays, holidays, or family gatherings. You can pair it with a glass of champagne or sparkling wine to celebrate beautiful moments. Additionally, vanilla ice cream or a spoonful of pomegranate sorbet alongside the cake will add a touch of freshness.
Nutritional information
This delicacy has approximately 350 kcal per serving, and its ingredients provide a combination of carbohydrates, healthy fats, and proteins from eggs and mascarpone. The pomegranate syrup is rich in antioxidants, and the whipped cream adds extra creaminess.
Frequently asked questions
1. Can I use other types of fruit for the jelly?
Yes, you can adapt the recipe using other fruit syrups, such as strawberries or blueberries, to achieve a different flavor.
2. What do I do if I don't have gelatin?
You can try using agar-agar as an alternative to achieve the jelly, following the instructions on the package.
3. How can I make the cake less sweet?
By reducing the amount of sugar in the base and using fruit syrups without added sugar, you can achieve a less sweet and more balanced cake.
4. Can I prepare the cake a day in advance?
Of course! The cake keeps well in the refrigerator and can be prepared a day in advance. Make sure it is well covered to retain moisture.
I wish you great success in making this jelly heart cake! May each slice bring joy and be a delicious memory alongside your loved ones. Happy New Year and happy baking!
Ingredients: Base: 5 eggs, 200g sugar, 200ml oil, 240g flour, 8g baking powder with saffron, salt, vanilla. Jelly: 300ml pomegranate syrup, 10g granulated gelatin. Cream: 250g mascarpone, 1 packet strawberry pudding, 200ml pomegranate syrup, 200ml water, 200g liquid cream. Syrup: Lemon syrup + water. Glaze: 200g milk chocolate, 50g butter, 50ml cream, 1 teaspoon honey. Decor: Cream and marzipan.
