Valentine’s Day is here. Although nowadays it is more of a commercial celebration, it has stayed as a common practice to make something special for this day. I apologise for posting this recipe late, but things have been a tad hectic with my workload. Despite this I had time to make this cake yesterday evening, so if I am capable of making this then you can too! No excuses 😉
Basically I have baked a simple sponge cake and then filled it with a mix of cream and mascarpone. I added strawberries and raspberries to it and to give a little taste of dark fruits I have made a ‘coulis’ (fruit purée). You don’t have to make the ‘coulis’ but it enhances the taste.
For the sponge cake you will need:
125g Caster Sugar
125g Flour + 1 tea spoon of baking powder
100g Almond ground (optional)
For the filling you will need:
200ml Double Cream
2 tea spoons of Caster Sugar
100g Mascarpone Cheese
If you want to make a coulis, you will need:
1 spoon of Icing sugar
4 spoons of Lime Juice
Electric hand mixer Or whisk
Pre-heat your oven at 180 degrees (Gas Mark 6).
The secret to nailing this recipe is the speed of execution; so make sure that all your ingredients are ready.
Firstly, separate the egg whites from the yolks. Use the electric hand mixer to whisk the egg whites until they form peaks (you can add a pinch of salt to make it easier). If you don’t have an electric hand mixer, you can also use a whisk but it’ll take a little bit longer.
Once your egg whites are forming peaks, add the sugar. Slow the speed of the mixer (or ease the whisking) and add the yolks, then the flour mixed with the baking powder.
Have your tin ready, then put the dough in the oven and bake it for 20 minutes.
Using the electric hand mixer, mix the double cream with the sugar until you attain a creamy texture, then add the mascarpone. When you’re done, add the strawberries and the raspberries, but remember to keep some strawberries for the decoration. If you want to add the fruit puree, just put some strawberries, some raspberries with icing sugar and some lime juice and put everything in a food processor until you obtain a puree. Add this puree to the previous mixture.
After the cake is cooked you’ll want to get it ready for the filling. To do this you will need to cut the cake in half horizontally, leaving a top and bottom half, allowing you to fill it like a sandwich.
If you have pastry cutters you can use them to make any shape you want. As it is Valentine’s Day heart shaped pastry cutters are apt.
Lay the filling you made on the bottom half of the cake and then put the other half back on top.
You can make some icing by mixing icing sugar and lime juice. Drizzle this on top.
Finally cut the strawberries you saved into round slices and put them all around the cake.
You can add little glitter balls on the top, but don’t use too much, as you want something elegant and petite, not over the top.
That’s it, finito. Now that you’ve finished you can have your cake and eat it too. No matter who you’re going to share it with, your boyfriend, your husband, your best friend, your mother or even your bunny, you’ll have a lovely moment eating something you poured your heart into.
Let me know if you find the recipe helpful, and once again sorry for the late post, but love should be a daily occurrence not just a one day celebration 😉