Heart cakes for lovers

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   First, prepare the Mona Lisa sponge cake. Preheat the oven to 210 degrees. Line a baking sheet with parchment.

2. STEP 2

   

   Prepare hazelnut flour in advance. To do this, lightly fry the hazelnuts in a frying pan until the skin begins to peel off. Place the nuts in a towel and rub it with your hands. Grind the peeled and cooled nuts in a coffee grinder. You need to grind very quickly, because the nuts should not have time to release oil. Otherwise, they will not become a dry mixture, but a paste! You can shake the coffee grinder several times during the grinding process.

3. STEP 3

   

   In a bowl, mix hazelnut flour, half an egg, 50 grams of powdered sugar.

4. STEP 4

   

   Beat for 5 minutes.

5. STEP 5

   

   Add the second half of the egg and beat for 15 minutes.

6. STEP 6

   

   Add melted butter.

7. STEP 7

   

   Separately, beat the whites until light foam, adding 10 grams of powdered sugar. Then beat until peaks form. We combine both masses into one.

8. STEP 8

   

   Sift the flour here

9. STEP 9

   

   and mix.

10. STEP 10

    

    Pour the dough onto a baking sheet and level it out. Its height (of dough) d.b. 5 mm.

11. STEP 11

    

    Bake for 7-10 minutes. Then immediately transfer the bottom side up. Remove the paper and let the cake cool. Then we cut out the cakes in the shape of a heart.

12. STEP 12

    

    Prepare jelly with red wine. If your berry is frozen, defrost it in advance, but reserve the liquid for the jelly. Pour cold water over the gelatin and let it swell.

13. STEP 13

    

    Pour the wine into a saucepan. Add ground allspice, cloves, cinnamon, and lemon juice. Bring to a boil and cook for 2-4 minutes until it evaporates slightly.

14. STEP 14

    

    We also add assorted berries, powdered sugar, and berry juice. Heat for 3-4 minutes.

15. STEP 15

    

    Remove from the stove. Remove the cinnamon. Puree the mixture in a blender.

16. STEP 16

    

    Rub through a sieve.

17. STEP 17

    

    Dissolve gelatin in a water bath.

18. STEP 18

    

    Add to mixture, stir.

19. STEP 19

    

    Pour the berry mixture into a flat pan lined with cling film. Height d.b. 5-6 mm. Place in the freezer.

20. STEP 20

    

    Preparing chocolate hearts.

21. STEP 21

    

    We draw hearts 1.5 cm smaller in size than the shapes. We put it in a hard file.

22. STEP 22

    

    We melt the chocolate in a water bath.

23. STEP 23

    

    Pour into a cornet and draw hearts on the file.

24. STEP 24

    

    First, outline the outline, then fill it completely, smooth it out with a spatula.

25. STEP 25

    

    Cover the shock blank with the second file and press lightly.

26. STEP 26

    

    Preparing Bavarian mousse.

27. STEP 27

    

    Prepare gelatin according to the instructions on the package.

28. STEP 28

    

    Whip the cream to stiff peaks and place in the refrigerator.

29. STEP 29

    

    Yolks with sugar

30. STEP 30

    

    Beat the yolks with sugar until white.

31. STEP 31

    

    Pour milk into a saucepan,

32. STEP 32

    

    add vanilla

33. STEP 33

    

    bring to a boil. Remove from the stove and let it steep. Then remove the vanilla pod and pour the milk into the yolks, beating them.

34. STEP 34

    

    Pour everything into a saucepan, cook over low heat for 5-10 minutes, stirring.

35. STEP 35

    

    The cream will then be ready when, after holding it with your finger, the mark left on the spatula is not filled again. Pour gelatin here and stir.

36. STEP 36

    

    Place the saucepan in a cold water bath, stir until the cream cools to room temperature. Add whipped cream here.

37. STEP 37

    

    Bavarian mousse

38. STEP 38

    

    Chocolate icing. Soak the gelatin, dissolve, cool slightly. Heat the cream. Break up the chocolate, add to the cream, stir until smooth. Add gelatin.

39. STEP 39

    

    Red glaze.

40. STEP 40

    

    Mix the “Cake Jelly” mixture with sugar in a saucepan, then pour in water and syrup. Bring to a boil over high heat, simmer for 15 seconds.

41. STEP 41

    

    The decoration can be prepared in advance. To do this, temper the dark chocolate and orange chocolate. Chop the bitter chocolate with a knife, melt three-quarters of it in the microwave to 45-48 degrees. Add a quarter of the chocolate, stirring.

42. STEP 42

    

    Do the same with orange chocolate. Pour the dark chocolate into the cornet.

43. STEP 43

    

    Apply the orange shock to the silicone molds with a brush and let it set.

44. STEP 44

    

    Then pour in bitter shock.

45. STEP 45

    

    Let it harden.

46. STEP 46

    

    I curls from up.shock. prepared it like this:

47. STEP 47

    

    applied an even layer of chocolate to the border tape,

48. STEP 48

    

    let it grab, made grooves,

49. STEP 49

    

    rolled it up, securing the ends with a paper clip. Dark chocolate hearts. Using a cornet we apply the hearts on top of the file. Let them freeze.

50. STEP 50

    

    Assembling the cakes. I used a silicone mold. We put Bavarian mousse from a condenser syringe, put it in the freezer, but do not freeze it.

51. STEP 51

    

    Make a chocolate heart with the second layer and press lightly.

52. STEP 52

    

    Then add the mousse again and put it in the freezer.

53. STEP 53

    

    After jelly, again mousse,

54. STEP 54

    

    at the end there is a sponge cake. Press down well and fill the spaces between the sponge cake and the mold so that the sponge cake is not visible. Place in the freezer for half an hour.

55. STEP 55

    

    Place the cakes in the refrigerator overnight. In the morning we decorate and glaze.

56. STEP 56

    

    Here is such a sweet and beautiful heart cake for lovers on Valentine's Day!

Comments on the recipe

♚Larisynshik

28.08.2023

4.5

Varenka! I have no words. To do this kind of work... I'm delighted. And the taste is definitely amazing

Dot (Varya)

28.08.2023

5

Larisa, thank you! I'm pleased!

Lady Arfa

28.08.2023

5

Great job!!!Varenka - Bravooooo!!!! I'm picking it up

Dot (Varya)

28.08.2023

4.6

Tanyusha, thank you for your visit and kind words! I'm pleased!

Christmas tree

28.08.2023

4.6

Colossal work! Smart girl! Surely the loving husband was impressed...

Dot (Varya)

28.08.2023

4.6

Olechka, thank you for your visit! He appreciated it and really liked it!

ninaola

28.08.2023

4.7

Our girls have recently started posting not just recipes, but entire cookbooks. This cake for lovers, for example, could easily be published as a separate brochure, everything is so thoroughly photographed and described. What can I say? there are no words!