Description

Souffle cake "Heart"- amazingly tasty, almost restaurant baked goods from simple ingredients that you can make at home. It consists of a thin coconut crust with the most delicate creamy soufflé and berry jelly... Of course, baking such a cake is not as easy as we would like, it will take time and effort, but with the help of our step by step recipe you can handle the photo. Moreover, the delicious taste of this romantic "Valentine", which at the same time resembles "Raffaello" and creamy berry ice cream, is worth trying.

Baking a heart-shaped cake is easy, but making a soufflé can be tricky. Therefore, pay attention to some points. So, the cream must be fat (at least 30%) and very cold (from the freezer), otherwise you will not whip it right. Prepare for a long, patient whipping, as the cream will take a long time to become stable. As for the jelly, which will be mixed with them, it must be in a state of "setting", that is, it is no longer liquid, but not yet hardened and, of course, not warm. Otherwise, the cream will lose its splendor, and the soufflé will not work. For the rest, follow the advice of our recipe and accompanying photos. We are sure you will succeed.

Its time to begin!

Ingredients

• 
  (60 g)
• 
  (2 pcs.)
• 
  (300 g)
• 
  (190 g)
• 
  (15 g)
• 
  (100 g)
• 
  (500 ml)
• 
  (15 g)

Cooking steps

Defrost the strawberries.



Grind the coconut in a coffee grinder or blender.



Two egg whites first beat separately until elastic foam, and then, without ceasing to beat, gradually add 120 g to them granulated sugar and interrupt everything together for another 6 minutes.



Add coconut and 2 tbsp to the egg-sugar mixture. l. wheat flour and beat at low speed.



Put the resulting dough on a baking sheet covered with parchment and dry in the oven if not high temperature within 60 minutes. The door oven better to open it so coconut cake"Not tanned".



In ½ st. lukewarm boiled water soak gelatin. We puree the strawberries that have already thawed, put ½ the mass in a separate container and combine with vanilla and swollen gelatin. Heat the mixture over low heat to dissolve the gelatin, but do not boil (60-80 degrees will be enough). When the gelatin dissolves, remove the mass from the heat, cool and put in the refrigerator.



Now comes the most crucial moment of cooking, because we will be whipping cream. Please read carefully everything regarding this process in the recipe description. Before whipping the cream, we send it to the freezer for 15 minutes: they love the cold. For the same reason, it is advisable to place the beating container in a saucepan with cold water... Whisk the cream in a bowl with high sides otherwise you will shoot them off the walls. Begin whipping at low rpm. After about a minute, increase the speed and beat for another 6-7 minutes, until the cream becomes elastic and tight. After that, they need to be sent to the refrigerator, where there is already a strawberry-gelatin mixture. It is important to capture the moment when it ceases to be liquid, but has not yet acquired a solid texture. The jelly should just start to set and fall off the spoon in chunks. This usually happens extremely quickly, so check the mass every 25 seconds. If you miss a moment, put the jelly mixture on low heat so that it turns liquid again. When the jelly reaches the desired consistency, mix it with whipped cream and beat at low speed until smooth.



Now the soufflé can be laid out in a thick layer on the cake.



In the previously set aside part of the berry puree, put 2 tbsp. l. granulated sugar and cook thick jam... Then let it cool and spread over the soufflé.



In the morning, cut out cakes in the shape of a heart with special molds from a single layer. Yes, keep in mind that if you delay in making the soufflé, the coconut crust can become very hard. In this case, before covering it with a souffle mass, moisten the cake on the back side with water, and then overnight it will become softer and cut easily.



Bon Appetit!

On the eve of Valentine's Day, I wanted to experiment with desserts. This year I definitely wanted something chocolate. Once I have already found for myself a recipe for the most delicious chocolate biscuit, I added only sour cream and curd cream and decoration. If there is a shape in the form of hearts, then you can use it. And I haven't bought it yet, so I got it out differently, but more on that below. Heart shaped chocolate cakes with sour cream cheese cream were appreciated: they liked my husband, daughter, mother-in-law, and me, respectively. And therefore I share.
The first step is to soak the gelatin in cold milk. The amount of milk is approximate, about 100 ml. If there is no milk, you can replace it with water, but with milk, in my opinion, the cream turns out to be softer.

Pour gelatin, mix and set aside.
Now we are preparing the cake. To do this, we take 2 bars of chocolate (bitter is better, I didn't really like it with milk). The taste of chocolate is palpable, so it is better to take good chocolate, which tastes good. Tiles are now often not 100, but 90 g each, but 20 g does not play a role here. I took in Pyaterochka, at a discount, only 27 rubles apiece.
Required Ingredients:

So, take a bowl or plate deeper (we take into account that you need to put it in the microwave), break the chocolate there, add butter, a pinch of salt and 50 g of sugar.

We send it to the microwave (it took me 2 minutes at maximum power, but it's better to look every 30 seconds). Our goal is to melt chocolate and butter.
We are not afraid when we see such a mass:

We mix, and we get this homogeneous:

Now we take another bowl and mix the flour, cocoa powder, vanilla sugar(I have about a tablespoon) and soda:

Meanwhile our chocolate mass cool down a little. Then add eggs to it one by one.

We mix, getting:

Now add to the flour mass. At first I did not calculate, I took a small bowl, it is better to take a larger one.

We alter everything until smooth. It turns out this is such a smooth and shiny chocolate ball:

I put it in the refrigerator. In the meantime, we make powdered sugar from sugar (I do it with a coffee grinder).

Or we take the finished one. We need about 50 g. Then we prepare the mold: we line it with baking paper, grease it with oil (I have not very high quality, so there is such a need), sprinkle the mold with half powdered sugar. Powdered sugar will give a light "crunch" to the finished biscuit, I especially like it.
Now we take out the dough from the refrigerator, put it in a mold, level it:

Sprinkle the remaining powdered sugar on top.

Now we send to the oven. I set it to 160 degrees. After 20 minutes, the cake will be ready.
In the meantime, let's start preparing the cream.
Putting the curd in a bowl:

Beat a little with a mixer (to break into small pieces):

Add sour cream, the remaining sugar (about 50 g), vanilla sugar:

Beat into a homogeneous mass using a mixer:

Do not forget about the cake, you can set a timer. If necessary, take out:

Now we put the gelatin on fire, achieving dissolution (the main thing is not to boil, but to heat up to about 60 degrees). We put the curd mass in the microwave for 30 seconds so that it becomes warm and the gelatin does not curdle. Stir gelatin, watch.
When the gelatin dissolves, add it to curd mass by filtering through a sieve. We mix everything.

Let the cake cool slightly after the oven, then fill it with cream and send it to the cold.

When I was cooking, it was frosty and in 40 minutes on the balcony the cream reached the desired consistency. We check by tilting the shape: if the cream does not move and does not slip, you can start shaping the cake.

I did this: I cut the circle into 8 parts, and from the triangles already, cutting off everything unnecessary with a simple knife (to determine the unnecessary, you can use a paper stencil). Everything is cut easily, I had no problems. From the leftovers, take a little biscuit, crush and sprinkle with crumbs for decoration. My daughter quickly helped to dispose of the waste)
And here is the result. Side view:

General form:

The cakes turned out to be very satisfying, it is difficult to eat more than one piece. I indicate the cooking time without taking into account the time for solidification, and the cost is approximate, for the whole cake. Bon Appetit!

Cooking time: PT01H20M 1 h. 20 min.

Estimated Serving Cost: RUB 200

This dessert is the first level of difficulty, where 4 layers are combined: chocolate biscuit, berry confit, vanilla mousse and mirror glaze.

BERRY CONFI:

1) Soak sheet gelatin in cold water until swelling, about 10 minutes.

2) Put the defrosted lingonberries into a saucepan and punch with a submersible blender in mashed potatoes.

3) Grind the finished puree through a sieve to remove solid particles.

4) Pour into sugar corn starch and mix.

5) Put the berry puree on low heat, add sugar mixed with starch, mix well with a silicone spatula so that there are no lumps. Bring the mashed potatoes to a boil, stirring constantly, when the mass has thickened and boiled, remove from heat.

6) Squeeze out the swollen gelatin and add to the hot berry puree, mix well until the gelatin is completely dissolved.

7) Cover the baking sheet cling film, pour mashed potatoes into it.

8) The layer thickness should be no more than 7 mm (check the thickness with a toothpick). If suddenly it turned out more, then remove the excess mashed potatoes with a spoon.

9) We remove in freezer until completely frozen.

CHOCOLATE SPONGE:

1) Break 4 eggs into a bowl, add sugar, beat until sugar is completely dissolved.

2) Add to the flour: baking powder, cocoa and mix everything well.

3) B egg mixture stirring constantly, add the mixed dry ingredients.

4) Add olive oil, mix.

5) Add milk, mix.

6) Thoroughly grease the baking dish with butter (or put parchment).

7) Pour out chocolate dough into the mold, check the thickness with a toothpick (at least 5 mm).

8) We bake the biscuit in the oven preheated to 160 degrees for 25-30 minutes.

9) Cool the finished biscuit to room temperature.

VANILLA MOUSSE:

2) Cut the vanilla pods lengthwise with a sharp knife and scrape off the seeds from both halves.

3) Pour milk into a saucepan, add vanilla pods and seeds, bring to a boil and remove from heat.

4) Filter the milk through a sieve to get rid of large particles of vanilla.

5) Squeeze out the swollen gelatin and add it to hot milk. Stir until the gelatin is completely dissolved.

6) Add the broken one to the hot mixture White chocolate, stir constantly until the chocolate is completely dissolved.

7) Add orange zest (optional), mix.

8) Pour the CHILLED cream into a high container and beat until a strong foam.

9) Into the cooled chocolate mixture, add whipped cream, in portions. Mix with a spatula in one direction.

Vanilla mousse is ready!

PASTRY ASSEMBLY:

1) Silicone mold put on a flat and solid surface.

2) Pour the mousse into the mold, about 1/3. We put it in the freezer for about 5 minutes so that the layer grabs.

3) Take the frozen lingonberry confit and chilled chocolate biscuit. We cut out the mugs with special cut-outs, select in such a way that the size of the mug of chocolate biscuit turns out to be a little less shape, and the size of berry confit is slightly smaller than a mug of chocolate biscuit (see video)

4) Put confit in the center on the frozen layer of mousse.

5) Pour the mousse on top so that 0.5 centimeters remain from the edge of the cells.

6) We put the biscuit in the center, pressing it a little into the mousse.

7) Put it in the freezer along with a hard surface, for at least 3-4 hours.

MIRROR GLAZE:

1) Soak sheet gelatin in cold water until it swells.

2) Put broken white chocolate in a bowl and melt in a water bath or microwave.

3) In a saucepan, combine: sugar, water and glucose syrup. We put on fire and warm up the mixture until the sugar dissolves, about 103-104 degrees.

4) Add squeezed gelatin to the hot syrup and mix until the gelatin is completely dissolved.

5) Pour melted white chocolate into another bowl, add condensed cream to it. Stirring constantly in a thin stream, pour in the syrup.

6) Add food coloring (add drop by drop to the desired color).

7) Punch the mirror glaze with an immersion blender. We hold the blender almost vertically and do not raise it high so that many bubbles do not form (see video).

8) If, all of a sudden, bubbles still form, then pass the glaze through a fine sieve.

9) We put the wire rack, and under it a plate or baking sheet (see video).

10) We take out the cakes from the freezer, squeeze them out of the mold.

11) Working temperature mirror glaze 29 degrees.

12) Gently pour over the cakes with mirror glaze (see video), start pouring from the center in a spiral so that the glaze evenly covers the cake.

13) After the cakes have stood for 5 minutes, take the thinnest spatula and CAREFULLY remove the cakes from the wire rack and place them on the substrates.

14. Put the finished cake in the refrigerator for 2-3 hours so that it thaws gently.

MIRROR GLAZE VERY CAPRIC WORK CAREFULLY!

Mousse cake "Frozen" in mirror glaze is ready!

Bon Appetit!

For more than three hundred years, sweets have been an irreplaceable gift on the Day of Love. They differed in taste, but all the desserts had one thing in common - they were made in the shape of a heart.

Therefore, if you have already taken up the preparation of a surprise for a loved one, then already prepare it. with my own hands and exclusively with positive emotions.

And now imagine what a miracle can work loving girl or a woman, when she prepares a sweet present with tenderness, care and imagination? Already one such dish is enough to make people love it even more.

After all, desserts are a great weapon in winning someone's heart. We hope your loved one is not one of those who hate sweets, then you simply must prepare a dessert for February 14th.

And so, let's get down to cooking.

Hearty cakes

Ingredients:

200 g of shortbread cookies; - a pinch of cinnamon; - 125 g of butter; - 500 g of cream cheese; - 1 cup of sugar; - 3 eggs; - 200 g sour cream; - 1 teaspoon of vanilla sugar; - food coloring - pink, purple, blue, green, orange.

Cooking steps:

1. The first step in our preparation consists of creating the base for our cakes. To do this, grind shortbread into crumbs and combine with melted butter and cinnamon. Stir until you get a mass similar to wet sand. Then we take the molds and put about one tablespoon in each hole. The mass must be evenly distributed over the bottom of the mold and sent to the refrigerator for 20 minutes.

2. Now we proceed to the cheese mass. Cream cheese, sugar, eggs and vanilla combine and beat until smooth. Then add sour cream and mix.

3. Divide the cheese mass into six containers and add food coloring.

4. We take out the molds from the refrigerator and fill them with a multi-colored cheese mass... We send the completed forms to a preheated oven up to 180 degrees for 30 minutes.

Note: bake cheese cakes in a water bath.

5. When the cakes are baked, let them cool slightly. Then we send them to the freezer for 2 hours, so that you can remove the cakes from the molds without damage.

6. The final stage: using a divorced food coloring and apply brushes love wishes to your soulmate. That's all such an unusual sweet gift is ready. Such sweet valentines will certainly delight your chosen one.

When you want romance and do romantic evening special, to please your soul mate, you can cook for dinner light dessert... Merengi cake in the form of small hearts - will be original dessert for such an evening. In addition, its preparation will not take much time. Prepare them from air dough so they are light and fragile.

Merengi cake in the form of hearts - recipe with step by step photo

Cooking: 1 hour 30 minutes
Calories per 100 g: 425 kcal
Products:

• egg whites - 2 pcs.,
• sugar - 0.5 cups,
• vanilla sugar - 1 g
• For the cream:
• butter - 100g,
• condensed milk - 4 tablespoons,
• walnuts - 40 g,
• liqueur - 1 tablespoon.
• For glaze:
• chocolate - 50 g,
• cream - 2 tablespoons.

Making cakes:

1. Separate the whites: break the egg without hitting the middle part strongly against the edge of the dish, open the shells, leave the yolk in one part of the shell, and pour the protein from the second part into a glass and pour the yolk into it. Pour the yolk from one part of the shell to another until it is free of the protein. Cool the squirrels to 15-18 degrees.

   

2. Pour the egg whites into a saucepan and beat with a mixer for 10-15 minutes. It will turn out thick lush white foam... Without stopping whipping, add sugar in small portions. The mass should become denser. Add vanilla sugar at the end of whipping.

   

3. Put the resulting mass in a cornet or a deposit bag and place the figures in the form of hearts on a baking sheet lined with paper. You can also deposit with a spoon.

   

4. Cream preparation. Heat the oil until thick, like homemade sour cream, and beat with a mixer until fluffy white. Without stopping whipping, pour in the condensed milk gradually. Add liqueur and finely chopped walnuts at the end.
   
   
5. Glaze preparation. Break the chocolate into pieces, cover with cream and melt in a water bath.

   

6. Bake hearts for 25-30 minutes at 100-110 degrees. After baking and cooling, glue the hearts in pairs with cream and cover with chocolate icing.

   

7. Chill in refrigerator before serving.

Useful Tips
1. The utensils and whisk you will use for whipping must be clean and dry.
2. To get a fluffy and dense foam, you need to cool the whites first, and then beat - first at a slow speed, and then at a fast speed.
3. Sugar must not be added at the beginning of beating, otherwise the dough will be smeared.
4. Whipped egg whites should be used immediately, as they lose their density during storage.
5. The remaining yolks can be used to prepare the dough.
6. If you bake at a higher temperature, the surface of the products turns yellow, cracks form on it, the products do not bake well.
Merengi Cake can be made.