Remaining on the subject of romance, today I would like to offer you a very special dessert: a heart-shaped cake decorated in the smallest details, which can surprise, amaze and leave you speechless. Because I love to experiment, perfect myself and shape new interesting creations that can hit the mark. For this reason today I will try to make a stuffed heart, covered with sugar paste, which I will imprison inside a chocolate grill.
Video of the Recipe
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Identity Card of the Recipe
- 243 KCal Calories per serving
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Ingrediants
For the chocolate ice cream
- 200 g of sugar
- 50 g of bitter cocoa
- 100 ml of water
For the yogurt cake
- 250 g of yogurt
- 120 g (2 medium) of eggs
- 280 g of white flour type 00
- 180 g of sugar
- 90 ml of corn oil
- 16 g of baking powder
- half a glass of rum
For coverage
- a handful of white beads
- a handful of silver beads
- 250 g of sugar paste
- About 200 g of vegetable whipped cream
- about ten small sugar flowers
- a few drops of red dye
- a few drops of blue dye
For the stuffing
- About 200 g of vegetable whipped cream
- 130 ml of strawberry juice
- 200 g (strawberries) of jam
Materials Needed
- Bowls of different sizes
- Wooden ladles
- Pan for baking the cake
- Baking paper
- Long wooden sticks
- Spool of thread for cutting the cake
- Sharp knives
- Serving dishes
- Pastry bag and / or pastry syringe
- Teaspoons
- Latex gloves
- Pastry board and rolling pin to roll out the sugar paste
Preparation
The base of the decoration is a very simple yogurt-based cake, prepared with 250 g of strawberry yogurt, 180 g of sugar, 90 ml of corn oil, 280 g of white flour type 00, 16 g of yeast for sweets, ½ glass of rum, 2 eggs. However, any cake (eg sponge cake) can be used.
- HEART SHAPED CAKE CUT
After letting the cake cool completely, you can cut it. With a wooden stick, "draw" a heart directly on the surface of the cake: the perimeter will serve as a trace to follow with the knife to give the cake the shape of a perfect heart.
At this point, remove the excess parts of the dough with the knife: now the cake has taken the shape of a heart.- CUTTING THE HEART INTO TWO DISCS
With the tip of the knife, cut the heart horizontally, avoiding going too deep. Pass the cotton thread along the entire trajectory performed, then intertwine the two ends: the thread will act as a blade and will give a clean and precise cut to the cake.
At this point, separate the two discs obtained by removing the "lid" with the help of a pair of long knives. Then place the upper disc in another serving dish.- FILLING OF THE HEART
Pour the strawberry juice into a specific watering can (as an alternative, use the spoon), and wet the entire surface of the base of the cake thoroughly. At this point, pour a part of the strawberry jam on the lower disc and cover with the whipped cream (previously poured on a pastry bag).
Cover the base with the other disc of cake, then wet the surface again with the strawberry juice.- COVERING THE CAKE WITH SUGAR DOUGH
Pour the remaining jam on the surface of the heart and on the walls. This is important to ensure that the sugar paste that we are going to arrange on the cake adheres perfectly. Avoiding spreading the heart with jam, the sugar paste would tend to lose its adhesion.
At this point, roll out the previously prepared loaf of white sugar paste with a rolling pin. It is advisable to gently spread the sugar paste on a pastry board soiled with icing sugar.How is the sugar paste prepared?
The sugar paste is prepared by melting 25 g of honey with 15 ml of water in a saucepan. When the mixture is hot, add 3 g of isinglass soaked in cold water and well squeezed. Add the liquid obtained to 265-280 g of powdered sugar. Knead until the mixture is smooth and homogeneous.Once the cake is completely covered, remove the excess sugar paste with a small sharp knife.
- DECORATION WITH CREAM AND COCOA GLAZE
Color the whipped cream with the blue dye. Insert the whipped cream into a pastry syringe with a star spout, then follow the base of the cake: in this way, not only will the cake appear more beautiful, but you can cover any "cutting" errors in the sugar paste.
At this point, proceed with the preparation of the grid with the cocoa glaze.
How do you prepare the cocoa glaze?
It is necessary to prepare this glaze in time, at least a couple of hours before starting the decoration of the cake. It is necessary to dissolve 50 g of unsweetened cocoa in 100 ml of water, adding 200 g of sugar: put everything in a saucepan and continue cooking (stirring often) until it reaches 106 ° C for a couple of minutes.
Leave to cool for a couple of hours, preferably at room temperature, stirring occasionally to prevent a film from forming on the surface. After the necessary time, transfer the icing to a disposable pastry bag, and decorate as desired.With a wooden stick, delicately trace a few parallel strips on the heart, to have the base on which to spread the icing.
With the pastry bag filled with icing, cut out the tip to create a very small hole, then start building the grid, first drawing the parallel lines, then the perpendicular ones. Finish by tracing the entire perimeter of the heart. It is recommended to refer to the video.- FINAL DECORATION
With the red colored coconut, follow the perimeter of the heart. To prepare the colored coconut, simply pour a few drops of red dye into the coconut, mixing thoroughly with a teaspoon. Arrange the white and silver pralines neatly on the intertwining points of the grid. Do the same with the colored sugar paste balls. Finally, arrange some blue sugar paste flowers on the cake.
Leave the cake to set in the refrigerator for a few hours. Serve.Alice's comment - PersonalCooker
And this is my romantic masterpiece. In short, I have given you an "alternative idea to decorate a dessert which, in this case, is ideal for Valentine's Day or perhaps for your beloved's birthday. My advice is to feel free to experiment with new decorations and new techniques. ! Invent, dare and above all have fun!Nutritional values and Health Comment on the recipe
The cake decorated for Valentine's Day is a medium-calorie and low-fat dessert. An average portion (60g) contains about 145kcal and 4g of equally distributed fats (saturated, monounsaturated and polyunsaturated) but what makes it a food to be consumed in moderation is the quantity of SIMPLE sugars. This cake, perhaps more for the decoration and topping rather than for the dough, contains a considerable amount of sucrose and therefore is not very suitable for the diet of the diabetic or those suffering from glycemic alterations.
