Valentine's Day Cakes
1)Hidden Heart Cake
In Valentine baking recipes, the most delicious and perfect dessert would be Hidden heart cake which is one of very simple recipes and most delicious one that you can make at your home . To make your valentine day more special this Hidden heart cake is best recipes for you. Since its more easier to make and much more delicious. You can try to make this dessert with the help of recipes provided below specially for you.
Try It, You will Love it for sure!!
Prep: 50mins
Cook: 2 hr 20 mins
Ingredients
For the cake:
2 x 175g unsalted butter,
softened 2 x 175g golden caster sugar
6 large eggs
2 x 140g self-raising flour, sifted
2 x ½ tsp baking powder
3 tbsp cocoa powder
2 x 85g ground almond
2 x 100ml milk
3 tsp vanilla extract
28ml bottle red food colourings or
½ tsp red food colouring gel
For the icing:
100ml double cream
200g dark chocolate,
finely chopped
50g unsalted butter
pink sprinkles (optional)
2 x 175g unsalted butter,
softened 2 x 175g golden caster sugar
6 large eggs
2 x 140g self-raising flour, sifted
2 x ½ tsp baking powder
3 tbsp cocoa powder
2 x 85g ground almond
2 x 100ml milk
3 tsp vanilla extract
28ml bottle red food colourings or
½ tsp red food colouring gel
For the icing:
100ml double cream
200g dark chocolate,
finely chopped
50g unsalted butter
pink sprinkles (optional)
PROCEDURES
1.Heat oven to 160C/140C fan/gas 3. Grease a 900g loaf tin and line with a long strip of baking parchment. Cream 175g butter and 175g sugar until light and fluffy.
2.Beat 3 of the eggs and pour in, a little at a time, mixing after each addition. Sift together 140g flour, 1⁄2 tsp baking powder and the cocoa, then fold into the butter mixture along with the almonds. Combine 100ml milk, 11⁄2 tsp vanilla and all the food colouring and add to the batter, then mix until evenly coloured.
3.Pour into the prepared loaf tin and bake for 1 hr 10 mins until a skewer comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack. When cool, cut the cake into 4cm slices. Using a 5cm cutter, stamp out the hearts (save any remaining cake for another treat).
4.Repeat step 1 to make a second cake mixture – you won’t have cocoa or food colour in this batch. Pour 3⁄4 of the mixture into the prepared loaf tin.
5. Push the bottoms of the hearts into the batter in a tightly packed row. Spoon over the remaining cake mixture, covering as much of the hearts as possible. bake for 1 hr or until a skewer comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack to cool completely.
6.For the icing, gently heat all the ingredients over a low heat until combined. Leave to cool, then chill until needed. Spread over the cooled cake and decorate with the sprinkles, if using. Will keep for 3 days stored in a cake tin.
3.Pour into the prepared loaf tin and bake for 1 hr 10 mins until a skewer comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack. When cool, cut the cake into 4cm slices. Using a 5cm cutter, stamp out the hearts (save any remaining cake for another treat).
4.Repeat step 1 to make a second cake mixture – you won’t have cocoa or food colour in this batch. Pour 3⁄4 of the mixture into the prepared loaf tin.
6.For the icing, gently heat all the ingredients over a low heat until combined. Leave to cool, then chill until needed. Spread over the cooled cake and decorate with the sprinkles, if using. Will keep for 3 days stored in a cake tin.
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