No, you didn't hit snooze one too many times and wake up on Valentine's Day. With it being February and Valentine's Day looming, I am trying out new desserts. The rest of you still have about 11 days...and counting!
This vanilla, chocolate & raspberry concoction is just perfect for Valentine's Day...or any other day for that matter. When I started out in the kitchen earlier today, I wasn't sure what I was aiming for exactly, but has time progressed so did these little cakes. Just delicious!
Note: For this cake I used the basic vanilla roulade recipe. I did this because I like how that cake is flat and makes for thin & light layers. If you find this step too tedious, you could easily make a regular vanilla cake, put it in a sheet pan and bake for a shorter time. If you do this, the cake will rise through the middle, so it won't be so uniform in the layers.
Another thing you may be wondering is what to do with the scrap cake? Well, I suggest cutting it all up and freezing it. It is delicious used in a trifle! You could also put them in a food process and make cake crumbs with them. These are great in whipped creams, ice cream sundaes, or sprinkled over custards.
Just a little closer look
Very pretty hearts from above
I think you can share them
The perfect Valentine's Day treat
Individual Sweetheart Cakes
Serves 4 (or 8 if you share!)
For the Sponge Cake
4 Large eggs
1/4 Cup/30 grams flour
4 Tablespoons of cornstarch
1/2 Cup/ 100 grams of white sugar, plus 1 tablespoon
1 Teaspoon of vanilla extract
Drop of white vinegar
For the Filling & decorating
1 Cup/240 ml whipping cream, double cream (not low fat)
1 Teaspoon of sugar
1 Tablespoon of cocoa powder
1/2 Cup/120 ml Fresh raspberry purée
Powered sugar, for dusting the outside of the cake
2 oz/50 grams dark chocolate, melted
Preheat your oven to a very high heat of 450 degrees F. Make sure you rack is in the middle of the oven. Grease and line with parchment paper a large baking tray with a one inch rim. A tray about 12 x 8 would work well, or the closest you have to it would be just fine. When you have lined it with parchment paper, grease this as well, not forgetting the sides. Important or the cake will be difficult to get off the paper when baked. Have ready a cooling rack with a damp tea towel spread on top.
In a medium bowl, sift together the flour and the cornstarch. Set aside
I always separate the eggs when they are cold as it is much easier to do this way. So take two the of eggs and separate them. In a medium sized bowl you can put the whites and then in your large mixing bowl add the 2 yolks. Set aside the egg whites. In the large mixing bowl that already has the 2 yolks you will now add the additional two eggs. Now add your sugar to the eggs and mix on a high speed until very light and about tripled in size. This usually takes about 5 minutes. Once you have done this, mix in the vanilla extract for about 30 seconds. Next, sift in the flour and gently stir it in until it is combined. You don't want to do this too long or you will deflate the batter.
Remember those egg whites you put aside, well it is time to whisk those up. Mix on a high speed until they are foamy. This usually happens straight away. Then add your dash of vinegar and continue mixing on high speed until soft peaks form. Next, add the sugar and continue mixing. This will probably only take about a minute more. Stiff peaks should form and it should have a glossy appearance.
The next thing you have to do is fold the egg whites into the cake batter. I always start with folding in a small amount first and gently stirring it around to combine it. Once I have done this, I add the rest and gently stir it in to combine it.
Pour the batter onto your prepared baking tray and make sure it is evenly spread out. Bake for 5-7 minutes. It should be risen and when touched it will spring back slightly. Remove from oven and immediately invert it onto a damp tea towel that is laid out over a baking rack. Remove the baking tray and gently peel back the parchment paper. Leave to cool completely.
While the cake is cooling, make your filling. In a medium bowl, combine the cream, sugar, and cocoa powder. Stir, cover and put in the fridge for about 10-15 minutes. Remove from fridge and beat on high speed until light and fluffy. Cover and put back in the fridge until ready to use
Cut the cooled cake into 12 squares. With a heart shaped cutter, cut a heart out of each square. You will use three hearts for each cake. To assemble, lay one heart out and spoon the chocolate cream evenly on the top. Spoon over the raspberry purée and smooth out evenly as well. Top with another heart and repeat the filling steps. Top with the last heart. Repeat for all four cakes. Use a butter knife to go around the sides of the little cakes to scoop off any filling that may be falling out. This is just to make them prettier. When you cakes are finished, drizzle over the melted chocolate, decorate with fresh raspberries and sprinkle over powdered sugar.
Ready for Valentine's Day!
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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