On Valentine’s day, the best gift for a loved one is an invitation to a concert or any other social event that will appeal to them. And to create a festive atmosphere in the house, we recommend baking a cake from our selection. Choose the one you like and get to work. Happy Valentine’s day!
1. Cake with cranberries
Ever need:
For the dough:
- 4 eggs,
- 170 g of sugar,
- 0.5 sachets of vanilla sugar,
- 150 g flour,
- 2 teaspoons baking powder,
- 2 tablespoons of cocoa powder.
For the cream:
- 25 g gelatin,
- 200 g frozen cranberries,
- 250 g of dietary cottage cheese,
- 100 g of sugar,
- 500 ml cream 33% fat content,
- 200 ml cranberry juice (cranberry or cherry juice),
- 150 g of Apple compote.
For decoration:
- 300 ml cream 33 % fat content,
- 2 teaspoons cream fixative,
- berries cranberries,
- planed chocolate for decoration.
Preparation:
- Heat the oven to + 180°C. for the dough, beat the eggs with sugar and vanilla sugar. Mix the flour sifted with baking powder and cocoa powder.
- Knead the dough. Put it in a split form (26 cm) and bake for about 30 minutes. Allow to cool, cut into 2 layers. Lower put on a large plate, put around the rim of the form.
- For the cream, soak the gelatin, then, when it swells, dissolve half in hot cranberry juice. Add berries. Cottage cheese (150 g) combine with half the sugar, gelatin and berries and put in the refrigerator. When it starts to harden, beat half the cream and add to the curd mass. Put the cream on the bottom of the cake and the free edge. Cover with a second cake.
- For Apple cream, dissolve the remaining gelatin in hot Apple compote. Add the remaining cottage cheese with sugar, mix and remove to the cold. When it begins to harden, beat 250 ml of cream and mix with the curd mass. Put on top of the cake, flatten and remove in the cold for 3 hours.
- Remove the rim. Whip the cream with a fixative, decorate them, as well as berries and chocolate on top of the resulting cake.
2. Cake “the Count” with sour cream souffle
Ever need:
For cakes:
- 1 Cup sugar,
- 6 eggs,
- 6 tablespoons of sour cream,
- 200 g margarine,
- 1 bag of baking powder,
- 2 cups flour,
- 5 tablespoons of cocoa.
For the souffles:
- 1 Cup sugar,
- 1 liter of milk,
- 1 Cup of poppy seeds,
- 25 g gelatin,
- 1 liter of fat sour cream,
- 100 g of raisins,
- 100 g walnuts.
For decoration:
- 100 g dark chocolate,
- 30 g butter,
- walnut.
Preparation:
- Beat eggs with white sugar. Mix with sour cream and melted margarine. Sift the flour together with cocoa and baking powder and add portions to the egg-sour cream mass.
- Prepare the dough. Divide the dough into 2 equal parts and bake 2 cakes in the oven. Bake every 25 minutes at + 180°C.
- Bring the milk to a boil, add the washed poppy seeds, stir and cook over low heat for 1.5 hours, until all the milk has evaporated. Soak the gelatin for 20 minutes in 150 ml of cold boiled water.
- Pour boiling water over the raisins and dry them. Chop the nuts. Mix sour cream with sugar, heat well, but do not boil. Enter, stirring, gelatin, poppy seeds, raisins and nuts, cook the souffle until thick. Leave to cool.
- Put 1 cake in a split cake pan, pour in the sour cream souffle and cover with the second cake. Remove the cake in the refrigerator until completely solidified (preferably overnight).
- Melt the chocolate in a water bath. Mix with the oil. Pour the resulting icing over the cake. Garnish with nuts.
3. Cake with sour cream
Ever need:
For the dough:
- 6 eggs,
- 1.5 cups of sugar,
- 2 cups flour,
- 1 teaspoon baking powder,
- vegetable oil.
For cream and filling:
- 500 ml of sour cream,
- 1 Cup powdered sugar or sugar,
- 1 sachet of thickener,
- 1 kg of berries.
For decoration:
- mint leaves.
Preparation:
- Beat eggs with a mixer into a foam, adding parts of sugar. Combine the flour with the baking powder, sift together into the egg mass, and mix gently.
- Line a baking dish with parchment paper and brush with vegetable oil. Pour the dough into the form. Bake for 50 minutes in the oven, preheated to + 160°C.
- Remove the berries from the branches, wash and dry with a kitchen towel. Leave part for decoration.
- Leave the finished cake in the oven for 10-15 minutes, then remove and cool completely. Cut the cooled biscuit into 3 cakes.
- For the cream, beat the sour cream with powdered sugar, add a thickener and mix. For flavor, you can add 0.5 sachets of vanilla sugar to the cream.
- Grease the cakes with cream, put the berries on top. On the top of the cake, arrange the berries in a pattern. Fold the cake and decorate with mint leaves. Allow to soak for 2-3 hours.
4. Sour cream cake with tangerines
Ever need:
For the dough:
- 125 g of warm butter,
- 100 g of sugar,
- 4 eggs,
- 200 g flour,
- 1 bag of baking powder,
- 5 teaspoons cocoa powder,
- 100g chopped almonds,
- 1 teaspoon of liqueur,
- margarine for greasing the mold.
For the cream:
- 300 g of mandarins,
- 500 ml of sour cream,
- 150 g of sugar,
- 2 tablespoons orange juice,
- 20 g gelatin,
- mint leaves for decoration.
Preparation:
- Preheat the oven to + 180°C. beat the Butter with the sugar, then beat in the eggs one at a time, beating the mass well after each. Mix the flour with the baking powder, cocoa, almonds and add the liquor to the creamy egg mass, knead the dough.
- Line the split form with baking paper, lay out the dough and put it in the oven for 25 minutes. Put the finished cake on a platter and place the side of the form around it.
- For the cream, soak the gelatin in cold water. Whisk sour cream with sugar. Heat the orange juice in a saucepan, squeeze the gelatin, put it in the juice and dissolve it in it. Then mix with the whipped cream.
- Peel the tangerines and divide them into slices. Spread most of the slices on the cake, put the cream, flatten and put in the cold for 20 minutes.
- Then remove the cake from the refrigerator, decorate the top with the remaining tangerine slices and mint leaves, and put it in the cold for another 1.5 hours.
5. Pineapple cake with cherries
Ever need:
For the cake:
- 100g milk chocolate,
- 250 g of macaroons,
- 120 g of butter.
For the cream and decoration:
- 2 tablespoons gelatin,
- 500 g of dietary cottage cheese,
- 125ml peach yogurt,
- 100 g of sugar,
- 300 ml pineapple syrup,
- several rings of canned pineapple.
Preparation:
- Break the chocolate and melt it together with the butter in a hot water bath. Crumble the macaroons and mix with the chocolate-butter mixture.
- The bottom of the split mold is lined with baking paper, put the resulting “dough” on it and smooth it out. Put it in the refrigerator for 40 minutes.
- Soak 1.5 tablespoons of gelatin. Mix the cottage cheese with yogurt, sugar and 2 tablespoons of pineapple syrup. Dissolve most of the soaked gelatin in a hot water bath and combine with the curd mass. Put it in the refrigerator.
- Put a side of the form around the cake. When the cream begins to thicken, carefully pour it on the cake and put it in the refrigerator for 4 hours.
- Soak the remaining gelatin, squeeze and dissolve in the remaining hot pineapple syrup. On the frozen cream, put the pineapple rings nicely, pour the syrup with gelatin and put it back in the cold so that the jelly freezes.
Leave a Reply