Bakery products

Valentine's Day Cake

Ingredients for Cooking Valentine's Day Cake

For shortcakes:

  1. Sifted wheat flour 300 grams
  2. Food baking powder 1 teaspoon
  3. Salt 1 teaspoon
  4. Cocoa Powder 2 Tbsp
  5. Food color red 40 grams
  6. Softened butter 120 grams for dough and 4 tablespoons for molds
  7. Sugar 300 grams
  8. Chicken egg 2 pieces
  9. Liquid vanilla extract 1 teaspoon
  10. Kefir 240 milliliters
  11. Table vinegar 6% 1 teaspoon
  12. Baking soda 1 teaspoon

For cream:

  1. White chocolate 250-300 grams
  2. Cream 25% fat (liquid) 250 grams
  3. Rum 1-2 tablespoons
  4. Powdered sugar 2.5-3 cups (capacity 250 milliliters)

To decorate:

  1. White glaze 1 packet
  2. Chocolate glaze 2 packets
  • Main Ingredients Eggs, Kefir, Butter, Flour, Cocoa and Chocolate
  • Serving 1 serving
  • World Cuisine


Oven, Deep bowl - 2 pieces, Beater, Bowl, Tablespoon, Teaspoon, Glass, Food processor with dough nozzle, Heart baking dish - 2 pieces, Wooden skewer, Kitchen towel, Metal grate (from the oven), Knife, Kitchen spatula, Cutting board, Stewpan, Mixer, Cardboard (thick), Scissors, Refrigerator

Cooking a cake for Valentine's Day:

Step 1: prepare the dough.

Preheat the oven to 175 - 180 degrees Celsius. In a deep bowl with sifted wheat flour, add food baking powder, salt, mix the ingredients with a whisk until smooth and set aside the container with the flour mixture. Pour cocoa powder and food coloring into a small bowl and mix with a tablespoon until smooth. After it, beat the right amount of unshell eggs into it and pour in the aromatic vanilla extract. Re-mix the mixture with a spoon until a homogeneous mass without lumps and set aside. Place softened butter in a clean, deep bowl, add the right amount of granulated sugar to it and place a container under the blade of the food processor that is used to knead the dough. Beat the mass for 10 to 12 minutes at high speed until the sugar grains and splendor are completely dissolved. Then add half the flour mixture to the whipped products, without ceasing to mix the ingredients with a mixer at medium speed. In 2 - 3 minutes enter kefir there and beat the thickening dough for at least 15 minutes at a strong level. Then turn off the mixer and put out 1 teaspoon of baking soda and 1 teaspoon of table vinegar in a bowl with a semi-liquid mass. There, add a mixture of cocoa powder, dye, eggs and continue kneading. Now put in the thick mass, the remaining flour mixture and mix the dough at medium speed until you are sure that it is homogeneous and without flour lumps, this process will take you approximately 5 to 7 minutes.

Step 2: bake the cakes.

Take 2 baking tins in the shape of a heart and grease the containers with a small amount of softened butter, 2 tablespoons are quite enough for each tin. Pour the dough into the container in an equal amount. Make sure that your oven has warmed up to the right temperature and only after that put the forms with the dough in it. Bake cakes for 30 - 35 minutes. Check the readiness of the dough with a wooden skewer. Enter it in the middle of the cake, if it is dry, then the base for the cake is ready, if the end of the wooden stick is wet, then let the cake get ready in the oven again 7 to 10 minutes. After the required time has passed, remove the forms from the oven, using baked cakes to help yourself with a kitchen towel, and place them on a metal grate. After they have cooled, draw a knife tip between the sides of the molds and the side of the finished cake layers, thus you will disconnect the adhering dough from the walls of the molds. Using a kitchen spatula, remove the cakes from the molds, lay them on a metal wire rack and allow to cool completely to room temperature.

Step 3: prepare the cream.

Put the right amount of white chocolate on a cutting board, chop into small pieces with a knife and send it to a deep saucepan with a thick bottom. Pour cream of 25% fat there and place the container on the stove, which is turned on at an average level. Bring the mass to a boil and completely dissolve the chocolate, it will take no more 2 - 2, 5 minutes and immediately remove the stewpan from the stove. Set it aside, allowing the liquid to cool to room temperature. After pour it into a deep bowl, pour in the same 1 or 2 tablespoons of rum and begin to beat the mixture with a mixer, turning on the kitchen appliance at medium speed. After 30 - 40 seconds vigorous stirring, begin to inject powdered sugar into the liquid mass. Act slowly, add it in parts, without ceasing to whip the cream with a mixer. The amount of powder depends on the desired density that you want to give the cream. When the mass assumes a uniform velvet texture, stop the whipping process and using scissors, cut out the heart from the cardboard to the size of the baked cakes.

Step 4: form a cake.

Lay down 1 of cooled cakes on a cardboard base and using a tablespoon, apply a generous portion of the cream to its surface, not forgetting that the cream should remain to completely grease the cake. Gently lay the second cake on top of the cream. Press it lightly with the palms of your hands, do not overdo it much, just tamp the base a little, a little cream will flow out on the sides, but this does not matter. Put on the second cake all the remaining cream and spread it with a knife over the entire surface of the almost finished cake, not forgetting the sides of the culinary masterpiece. The cake is ready, put it on 30 - 40 minutes in the refrigerator to freeze the cream, and during this time decide how to decorate it.

Step 5: decorate the cake.

You can decorate your product as you like best, in this recipe we use ready-made glaze, which is sold in shops and supermarkets, and to use it, you just need to heat it in the microwave for 3 - 5 minutes or melt by dropping bags in boiling water on 10 minutes. And also you can prepare icing or any other decorations for the cake yourself, it all depends on your desire. After the icing has melted, cut off the tip of the packaging on the chocolate icing with scissors, apply it to the surface of the frozen cream and move your "heart" onto the cutting board, helping yourself with a kitchen spatula. Brush the cake with black chocolate on all sides with a knife. Also print a bag with white icing and apply it on the surface of the cake with a stain. Put the fragrant surprise in the fridge again on 2 - 3 hours for impregnation, and then serve it on the table.

Step 6: serve the cake for Valentine's Day.

Valentine's Day Cake is served chilled. If you wish, you can get a fragrant dessert from the refrigerator an hour before serving, thus allowing it to warm a little. On the surface of the cake, you can install candles that will symbolize your love for seconds, minutes, hours, months or years. The texture and taste of the cake resembles a biscuit, with a gentle unobtrusive aroma of vanilla and a pleasant airy cream. You can savor this yummy for any drink you like, and whether it is alcoholic or non-alcoholic depends on your desire. Enjoy it! Enjoy your meal!

Recipe Tips:

- - Instead of liquid vanilla extract, you can use vanilla sugar 1 or 2 sachets.

- - For the test, instead of kefir, you can use cream or sour cream, medium fat.

- - The dough can be kneaded manually or using a mixer.