Heart Cake with Hazelnuts

Surprising surprise? Prepare it with your heart and then give it away! Whether it's to celebrate a birthday, an anniversary or Valentine's Day, a heart-shaped cake will always make a great impression. Discover my sweet idea!

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Identity Card of the Recipe

• 56 KCal Calories per serving

• Ingrediants

  For the mirror glaze

  • 20 g of glucose syrup
  • 100 ml of fresh cream
  • Optional: a few drops of red dye
  • 160 g of white chocolate
  • 4 g of isinglass

  For the hazelnut PDS

  • 1 pinch of salt
  • 4 g of baking powder
  • 75 g of white flour of type 00
  • 75 g of cornstarch
  • Vanilla essence
  • 120 g of powdered sugar
  • 300 g (5 medium) of eggs
  • 100 g of hazelnuts

  For the wet

  • 10 g of bitter cocoa
  • 5 g of sugar
  • 150 ml of milk

  For the filling

  • 250 ml of milk
  • 15 g of bitter cocoa
  • 40 g of sugar
  • 15 g of cornstarch

  Materials Needed

  • Mixer
  • Electric hand mixer
  • Bowl
  • Hinged pan with a diameter of 24 cm
  • Sieve
  • Scale weighs food
  • Small saucepan
    
  • Immersion mixer
  • Whip
  • Spoon or washed down for cakes
    
  • Long blade or wire knife

  Preparation

  1. Prepare the hazelnut sponge cake. Finely chop the hazelnuts using a powerful blender to obtain a thick paste. Collect the hazelnut paste in the container of an electric mixer, then add the sugar and eggs, together with the vanilla flavor. Mix the mixture into a cream for 10 minutes.
  2. Meanwhile, sift the white flour together with the cornstarch, then add salt and baking powder.
  3. When the cream is swollen and soft, add the flours, taking care to mix slowly from the bottom up to avoid letting the mixture go limp.
  4. Pour the cream into a hinged pan with a diameter of 24 cm, previously lined with baking paper. Place in the oven and bake the cake at 160 ° C for 25-30 minutes.

  Some alternative ideas
  In this recipe, we suggest using hazelnut sponge cake. Alternatively, you can use other types of basic cakes, such as: heaven cake, daisy cake, yogurt cake.

  5. Allow the sponge cake to cool completely before cutting.
  6. Divide the sponge cake into two discs, using a long blade knife or making an incision with the tip of a knife, then using a tailor's thread to cut it perfectly.
  7. At this point, make a heart shape and remove the excess parts. Smooth the edges of the heart to give it a rounded shape.

  How to reuse leftovers
  The parts of the cake that are not used can be used to prepare cake pops or single-portion cups.

  8. Prepare the syrup to soak the cake. Heat the milk together with the unsweetened cocoa and sugar. Pour the syrup into a cake sprinkler or use a simple spoon. Those who wish can add some liquor.
  9. Prepare the filling. Bring 200 ml of milk to the boil and dissolve the sugar and cocoa. Dissolve the cornstarch in the remaining 50 ml of cold milk, then add the mixture to the milk in the saucepan: bring to the boil. Let it cool for 5 minutes, then pour the cream onto the base of the heart, after having suitably soaked it with the syrup. cocoa.
  10. Soak the other disc, taking care to pour the syrup into the internal area. Cover the filling with the disc.
  11. Prepare the mirror glaze for the cake topping. Collect the gelatin sheets in a small bowl, cover with cold water and leave to soften for about ten minutes. Pour the cream and glucose into a saucepan, then bring to the boil: cook for a couple of minutes, taking care to stir constantly with a whisk. Turn off the heat, add the white chocolate flakes and the isinglass, drained and squeezed from the soaking water: continue to mix with the whisk until the mixture is extremely smooth.
  12. Divide the icing into two bowls and add a few drops of red gel dye to one of them. Pour the glaze into a beaker, insert the mixer and blend intermittently to make the cream even smoother and more velvety. Leave to cool in the fridge until it reaches 30-35 ° C.

  Did you know that
  Once the right temperature is reached, you will notice a change in the consistency of the glaze: the longer it is allowed to cool, the denser the consistency. The thermal range 30-35 ° C is ideal for being able to pour the glaze over the cakes to obtain a perfect covering.

  13. When the icing has reached the correct temperature, proceed with the covering.
  14. Arrange the cake on a grid and pour the white and red icing, creating a nuance.
  15. Allow to cool completely before cutting the cake into slices. To better appreciate the texture, it is advisable to prepare the dessert one day in advance.

  Alice's comment - PersonalCooker

  If you don't know what to give for a special occasion, think of a sweet made with love: it will be the best gift!

  Nutritional values ​​and Health Comment on the recipe

  The Heart Cake with Hazelnuts is a food that falls into the group of desserts.
  It has a high energy intake, mainly provided by carbohydrates, followed by lipids and finally by proteins.
  Carbohydrates are mainly simple, monounsaturated fatty acids, peptides with high and medium biological value.
  Fiber and cholesterol are abundant.
  The Hazelnut Heart Cake is not recommended in case of overweight and metabolic diseases such as: hypercholesterolemia, hyperglycemia, type 2 diabetes mellitus and hypertriglyceridemia.
  Contains gluten and does not lend itself to the celiac disease diet.
  Contains lactose and does not lend itself to the diet against its intolerance.
  It is not relevant to the lacto-ovo vegetarian and vegan philosophy.
  The average portion is 30-60 g (about 75-155 kcal).