home Confectionery Cakes Cake "This is love!" (Master Class)

Cake "This is love!" (Master Class)

Cake "This is love!" (Master Class)

Category: Confectionery
Cake This is love! (Master Class)

Ingredients

Biscuit:
Eggs (room temperature) 6 pcs.
Sugar 180 g
Steep boiling water 2 tbsp. l.
Odorless vegetable oil 60 ml
Flour 150 g
Good quality cocoa 30 g
Baking powder 1 tsp
Instant coffee 1 tbsp. l.
Strawberry Cream Mousse:
Strawberries (frozen) 350 g
Gelatin 7 g
Cream 35% / homemade thick non-sour sour cream 200 g
Powdered sugar 3-4 tbsp. l.
Butter cream:
Cream 35% 200 g
Vanilla 1 g
Powdered sugar 3-4 tbsp. l.
Sprinkling:
Ground pistachios 30 g
Hedgehogs:
Biscuit crumb 120 g
Black chocolate 70 g
Almond flour / ground peeled almonds 120 g
Almonds for needles Little
Candy for eyes and mouths
Mint leaves
--------------------------------------------- ---------------
The form Ø = 20 cm

Cooking method

  • I'll come to you again with a new cake, just do not swear and throw your slippers ... this is my gift to you for our wonderful women's holiday!
  • I saw the idea on the page of my friend on LiveJournal Vitoria vitoria.livejournal.com/165031.html I was cooking for the first time, so I ask you not to judge this is my first experience. So, the cake is "This is love"! Why such a name? Because I fell in love with him at first sight, because the cream contains my favorite strawberries, because soon March 8! And also, because hedgehogs are the decoration of the cake, and they, as you know, symbolize warmth and comfort in family relationships. I wish you all happiness, love and eternal warmth of feelings !!!
  • Biscuit:
  • A set of products for a biscuit must be prepared and weighed in advance.
  • At a baking dish, line the bottom with baking paper, grease the sides with butter and sprinkle with flour.
  • Cake This is love! (Master Class)
  • Sift flour with baking powder and cocoa, mix.
  • Beat the eggs until the volume increases at high mixer speed.
  • Cake This is love! (Master Class)
  • Continuing to beat, add sugar, beat for at least 10 minutes.
  • Add boiling water and beat again until fluffy, pour oil in a thin stream, beat.
  • In two steps, introduce the flour mixture into the beaten egg mass, mix by folding with a spatula. Add coffee, which is diluted in 1 tbsp. l. water, stir.
  • Cake This is love! (Master Class)
  • Place the dough in the mold.
  • Cake This is love! (Master Class)
  • Bake preheated to 180aboutFrom the oven 35-40 minutes. Focus on your oven!
  • Cool the biscuit in the mold.
  • Free from the form.
  • Cake This is love! (Master Class)
  • Assembly:
  • Cut into 2 cakes.
  • Cake This is love! (Master Class)
  • Bottom cake. Step back from the edge 1 cm and cut a hole 6 cm wide narrowed to the bottom
  • Cake This is love! (Master Class)
  • Top cake:
  • Cut a hole in the form of two semicircular indentations. First, we retreat from the edge 1 cm and cut out a recess 1-1.5 cm wide
  • Cake This is love! (Master Class)
  • Then from the cut out first recess we retreat 1 cm, measure 3.5 cm and cut out the second recess.
  • Cake This is love! (Master Class)
  • The center diameter in both cakes is 5 cm, this is important, otherwise the heart will not work! I did the calculations myself, since this is not indicated in the source,
  • I highly recommend:
  • a) measure everything accurately.
  • b) let the biscuit stand for at least a day.
  • c) add gelatin exactly as indicated in the recipe.
  • I hastened and "pushed the jambs" !!!
  • Strawberry Cream Mousse:
  • Soak gelatin in cold water.
  • Puree the strawberries in a blender, heat some of the puree and dissolve the squeezed gelatin in it, combine with the rest of the puree and mix well.
  • Combine whipped cream and strawberry puree until firm peaks, stir with a spatula.
  • Cake This is love! (Master Class)
  • Fill the cakes with mousse.
  • Lower:
  • Cake This is love! (Master Class)
  • And the top one:
  • Cake This is love! (Master Class)
  • Connect the cakes. Grease with butter cream.
  • Butter cream:
  • Prepare by whipping cream with vanilla and powder until firm peaks.
  • Cake This is love! (Master Class)
  • Make biscuit crumbs from the cut biscuit pieces and decorate the sides of the cake with it.
  • Cake This is love! (Master Class)
  • Sprinkle the top with ground pistachios:
  • Cake This is love! (Master Class)
  • Put the cake in the refrigerator for 1 hour.
  • Decor:
  • Cook hedgehogs: (By the way, they were made by my husband !!!)
  • Mix almond flour (or peeled almonds, ground in a blender) with chocolate melted in a steam bath and the remaining biscuit crumbs, and the ratio of almonds to crumbs should be 1: 1!
  • Cake This is love! (Master Class)
  • Roll hedgehogs:
  • Cake This is love! (Master Class)
  • Separate the muzzle by pressing it with your finger:
  • Cake This is love! (Master Class)
  • Insert eyes, nose, needles and mint leaf:
  • Cake This is love! (Master Class)
  • Decorate a frozen cake:
  • Cake This is love! (Master Class)
  • Cake This is love! (Master Class)
  • Make tea or coffee and enjoy !!!
  • Cake This is love! (Master Class)

The dish is designed for

10

Time for preparing:

120

Note

Cake This is love! (Master Class)

Cake This is love! (Master Class)

kolenko
Die, don't get up !!!! Well this is impossible beautiful, original .... Epithets are not enough !!! Bravo, Master !!!
aola
Thank you for such a delicious congratulation and a wonderful recipe !!! Husband dressed in grand merci
May the holiday of spring always bring you and all women happiness and joy. love and new cakes
Natasha in the bottom cake than cutting a narrowed groove? with a knife or spoon than? Or is there some kind of adaptation?
Aprelevna
Yes uzhzhzhzh ....... my admiration !!!!! what else can you say !!!

How glad I am that there are wonderful masters on our site !! Their masterpieces and inspirations will stay with us forever !!!

Natasha, happy holiday to you! Let them always carry on their hands !! Happiness and joy !!!!

🔗
Slonique
It really is love! Such beauty can only be done by a loving and beloved person !!! Happy holiday, spring and thanks again for everyday meetings with the beautiful !!!
natapit
Thank you, my good, for your kind words and flattering comments, I am so pleased! I will try to give you another delicious and beautiful cake by March 8 !!!

I cut out the grooves with a sharp knife !!!
Aksinya Kabyzdyakina
Natasha, happy holiday !!! Health and all the best !!! And from another masterpiece I am in a deep swoon ... give ammonia !!!
Medusa
Love and hedgehogs ?! THREE TIMES ??? !!!
Is the recognition and fame of an excellent pastry chef little for you?
Are you eager to oust Salvator Dali from the pedestal of the idol of surrealism?
natapit
MariV
Natasha!
As always !
Pilgrim73
What a gorgeous cake! I will definitely try to repeat it, but I'm not sure it will turn out into hearts. But all the same, the pens are itching to make it. Thanks for the interesting design idea.
natapit
thanks girls !!!
lelishna
I just looked at the "White Truffle", and here is another masterpiece.
Moreover, everything is so detailed, I probably need to swing at the biscuit.
Holiday greetings!!!
Quote: natapit

thank you very much!!!
MariV
Natasha, today I baked according to your recipe in SV.
It is something! Of course, I am far from your skill in decorating a cake - I just cut it into five cakes, and made the mousse according to your advice.
Very tasty, thanks again!

Cake This is love! (Master Class) Cake This is love! (Master Class)

Cake This is love! (Master Class)
pluwa
dobrij večer. očen krosivj tortik, no u menja odin voprosik.vi pisali b) let the biscuit stand for at least a day.
eto imeetsja vidu tolko biskvitu? ili samomu tortiku uze gotovomu? zaranee spasibo za otvet.
Fun
Masterpiece!!! Prepared WITH TASTE (exactly in all values)
natalia52
: nyam: Natasha, thank you very much for your recipes, for your generosity! I wish you happiness, health and prosperity!
natapit
MariV! how much was it baked?

pluwa, Veselochka, natalia52! thanks for the kind and flattering words! I am very pleased!
MariV
Quote: natapit

MariV! how great was it baked?

Quickly - 45 minutes with an open valve on the "baking" program and 20 minutes on heating.
Basja
natapit The cake is simply magnificent, the master class - everything is so accessible and clearly described, Thank you very much for such a positive and happy holiday. We are waiting for new masterpieces !!!
natapit
Irina L
Hello!
natapit, I am to you with a report and great gratitude!
I baked a cake for my husband for his birthday - I really liked it, however, I didn't have strawberries, so I replaced it with a raspberry soufflé from the recipe for the "Raspberry Euphoria" cake! Impressions: I am a fan of your chocolate chiffon biscuit, and I liked this one even more - it is easier to prepare and does not sit down after cooling, but it tastes very similar!, Raspberry soufflé is very tasty, light and airy with a pleasant sourness, and in combination with biscuit - awesome harmonious taste! Thank you so much for your stunning recipes!
Cake This is love! (Master Class)
Cake This is love! (Master Class)
natapit
yes he is handsome !!! delicious cut !!!
lizard
Natasha, please explain, the width of the second depression is greater than the width of the first, do I understand correctly? That is, retreated 1 cm from the edge, cut out a groove 1-1.5 cm wide, retreated another 1 cm and cut out a groove 3.5 cm wide? I imagined that the width of both grooves is the same, since the heart is a symmetrical figure. But I read it, and saw that there was no ...And how can I now calculate this beauty for a diameter of 16?

I just made a drawing according to your calculations, the heart is not symmetrical at all ... I don’t understand anything ...
Sheis
Irina L It really is love! So we tried for my husband's birthday!
I baked this amazing cake yesterday. The biscuit is very tender! The heart inside I did not work, because when I turned over the top cake, I missed and turned it over crookedly. I corrected something like that. But, I repeat, the biscuit is so delicate that when I wanted to fix it, it began to tear where the grooves with the mousse were. Smeared on top with protein-custard, the taste did not deteriorate, but still the cream with cream, as in the recipe, would have been better. I also have a question about the diameter of the mold. The recipe says 20 cm, I did it at 26 and it turned out ok. 7cm high. And the middle in the biscuit sagged a little. What could this be connected with?
natapit
lizard, the width is calculated correctly everywhere, the main thing is to step back equally from the edge of the biscuit, in the preface I gave a link to the recipe, go in and see if it will be clearer there! and on form 18. just reduce into the notch by 2 cm.
Irina L, I'm glad that I liked the cake. the reason for the subsidence of the biscuit is incorrectly mixed proteins or you killed them!
Murrra
natapit, please tell me, does coffee give the biscuit taste?
The fact is that I can't stand the coffee taste in baked goods, but I love the chocolate one.
I've been looking for a similar recipe for a long time and, lo and behold, I think I have found it.

And further. If you get away from the coffee recipe, how much more cocoa should you add.
And will there be such a wonderful dark biscuit color?

natapit
Yes, coffee can be removed, the color of the biscuit will not change, do not add cocoa! good luck!
lenchikflor
Natapit, tell me, please, how to turn the cakes neatly? I have a feeling the mousse should be flowing out, or not? Are there any tricks to turn it over accurately and accurately?
natapit
no, nothing follows, but I have already written about all my tricks!
lenchikflor
Thank you
natapit
Marik
I am very interested in your recipe, I'm going to bake ... please tell me what diameter you had a form. Thank you!!!
natapit
shape 20 cm in diameter, cover the bottom with baking paper, grease the sides with butter and sprinkle with flour.
Belosne * ka
natapit - just stunning, thanks for the detailed MK, I'll try - I will definitely report back
natapit
Vichka
Natasha, Please tell me in the oven at what height to bake. On the top, it is clear that it will not work, in height, and on the middle, the top will not burn? At the very bottom, I'm afraid that, on the contrary, it will not be baked. Usually I put the pastries at a medium height, but what was your biscuit baked at? I never baked biscuits in the oven, only in a cartoon, and now I thought, maybe even try it in an airfryer. Husband has his birthday on August 24, today we need to bake.
natapit
I bake on the middle shelf, top-bottom mode and without blowing, nothing burns, in extreme cases, cover with foil or baking paper! good luck! HUSBAND IS MANY SUMMER!
Vichka
Quote: natapit

I bake on the middle shelf, top-bottom mode and without blowing, nothing burns, in extreme cases, cover with foil or baking paper! good luck! HUSBAND IS MANY SUMMER!
Thank you, Natasha, for the answer and for the wishes to my husband.
natapit
VictoriaCam
Natasha, I'm coming here from that topic. The question is. How to recalculate the dimensions of the cut-outs for the shape larger or smaller? For example 24 cm?
What is the side of your 20cm uniform? I have doubts that 6 eggs will fit in mine.
Salted pistachios?
YuliaV
Natasha, thanks for the recipe
The chocolate sponge cake is very tasty, tall, delicate, simple to perform, my men were delighted,
but the heart did not work out the same as in your picture, since the mousse was made from frozen berries with sugar + cream, it turned out to be very liquid (I also added gelatin, put it in the freezer before assembling so that the musse grabbed, turned it over without any problems) so the heart turned out thin, the mousse soaked the cake and the center of the cake sank)
but no one said what would happen the first time!
I will try again, the idea is interesting, maybe I will experiment with mousse.
thanks again for the recipe
natapit
YuliaV, nothing, next time it will work out! thanks for sharing!
fronya40
natapit, very, very beautiful !!! I really want to try to bake this beauty! I'm just afraid of this groove ... how to cut it out? I read it with a knife, but how to make it different in size?
Did you get the groove the first time?
Ilona
Quote: Julia
Natasha, thanks for the recipe
The chocolate sponge cake is very tasty, tall, delicate, simple to perform, my men were delighted,
but the heart did not work out the same as in your picture, since the mousse was made from frozen berries with sugar + cream, it turned out to be very liquid (I also added gelatin, put it in the freezer before assembling so that the musse grabbed, turned it over without any problems) so the heart turned out thin, the mousse soaked the cake and the center of the cake sagged)
but no one said what would happen the first time!
I will try again, the idea is interesting, maybe I will experiment with mousse.
thanks again for the recipe More: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=164930.0
Maybe the fact is that I decided to soak the biscuit, fearing that the cake would be dry, and in the end everything sagged and I ended up with a smile instead of a heart)) I'll have to try it again at home)
Albina
An unrealistically beautiful cake, I can't build one like this.But I read the master class with pleasure
sonyuka
How original! I stole the recipe for myself. Thank you.
OVER`R
BEAUTIFUL ORIGINAL BRAVO CAKE
tatlin
Thanks for the detailed master class! Not quite the heart turned out, but the effect was, and how did you stuff it there !!! I overexposed the biscuit a little, so I soaked the top cake with juice from frozen strawberries, it turned out very tasty, I will train again.Cake This is love! (Master Class)
natapit
what a handsome man! Thank you!

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