Valentine cakes - recipe with photo on Mcooker: the best recipes

Valentine's cakes

Category: Confectionery

Ingredients
Biscuit:
Chicken eggs	2 pcs
Sugar	50 g
Wheat flour	30 g
Corn starch	10 g
Cocoa	15 g
Butter (melt)	15 g
Red food coloring (liquid)	1 tsp
Interlayer:
Fruit / berry jam or puree	3 tbsp. l.
Impregnation:
Water	100 ml
Sugar	50 g
Cognac	1 tsp
Covering:
Marzipan	350 g
Frosting:
Black / milk chocolate	150 g

Cooking method

Beat the yolks with a half serving of sugar until light dense mass.
Whisk the proteins at low speed until soft peaks, increase the speed, gradually add the remaining sugar and at high speeds achieve stable peaks.
Gently mix both masses.
Sift flour, starch and cocoa on top. Mix gently.

Pour the cooled melted butter and dye along the edge of the bowl. I don't have a liquid dye, so I just dissolved the powder in a small amount of water. About 1/3 tsp. powder for 2 tsp. water. Perhaps someone will dare to do more concentration in order to achieve a more saturated shade.

This is how my finished dough looked like.

We fill the prepared molds (sprinkle with flour). I'll make a reservation right away that it is worth 2/3 to fill out the forms, since the dough will rise well during the baking process. But in my case, I just needed tall cakes, so I filled out the forms to the top. By the way, this took the whole portion of the test. Bake at 180 * C for about 15 minutes. I did not calculate with time because they "blushed" a little more than I would like.

The photo is blurred, but it is still clearly visible that the dough has risen above the level of the mold by about 2 cm.
We let our blanks cool down and take them out of the molds, being careful not to damage them. It is advisable for biscuits to lie down and "walk" for at least about an hour.
Then, with a sharp knife, cut off all the nodules and align the "bottoms" of the hearts.
Using the same sharp knife, cut each heart into 3 layers.
It seems to me that some kind of jam or puree with a bright fruit or berry flavor, such as apricot, orange, raspberry, would be very suitable here. But alas and ah. I had a banana at hand - it was in use and went.

Layering the hearts with the existing puree, but without fanaticism. Middle layer necessarily you need to soak, otherwise it will be dry. But also without fanaticism, so that excess moisture does not "dissolve" the marzipan. This, of course, is a matter of taste, but it seems to me that you should not make the impregnation and layer too sweet. In any case, adjust the amount of sugar at your discretion.

I don’t know how with the "purchased" marzipan, because mine was of its own preparation, therefore it gave a significant sweetness and almond aroma.
Roll out the marzipan relatively thinly and completely wrap the hearts. For a better fit, I slightly greased the sides of future cakes with the same banana puree.
Next, melt the chocolate in a water bath and first cover the "bottoms" with it, going a little on the sides.
And when the "bottoms" are hardened - turn over and glaze the remaining surface. Something like that
At first I tried to achieve the smoothest possible surface, but then I figured that if you make waves, it will be even more interesting.
Well, and of course - a cut.
Take a closer look.
It's better to try it after a few hours.

Note

An impromptu recipe. "Music inspired." February 14 after all. I wanted to please my family with something unusual and symbolic. So this recipe was born based on the famous Red Velvet Cake. It turned out sweet, tasty, aromatic and symbolic.
In no way do I claim the originality and sophistication of this dessert.I just wanted to share, maybe it will inspire someone to do something interesting