Cake "Merengue" in the form of hearts. Mousse cake "cold heart" in mirror glaze

For more than three hundred years, sweets have been an indispensable gift on Love Day. They differed in taste, but one thing united all the desserts - they were made in the shape of a heart.

Therefore, if you have already taken up preparing a surprise for a person close to you, then already prepare it. with my own hands and exclusively with positive emotions.

And now imagine what a miracle can create loving girl or a woman, when she will prepare a sweet present with tenderness, care and imagination? Already one such dish is enough to love it even more.

After all, desserts are a great weapon in winning someone's heart. We hope your loved one is not one of those who hate sweets, then you simply have to prepare a dessert for February 14th.

And so, let's start cooking.

"Heart" cakes

Ingredients:

200 g shortbread cookies; - a pinch of cinnamon; - 125 g butter; - 500 g of cream cheese; - 1 cup of sugar; - 3 eggs; - 200 g of sour cream; - 1 teaspoon of vanilla sugar; - food coloring- pink, purple, blue, green, orange.

Cooking steps:

1. The first step in our preparation consists of creating the base for our cakes. To do this, grind shortbread into crumbs and combine with melted butter m and cinnamon. Mix until you get a mass similar to wet sand. Then we take the molds and put about one tablespoon in each hole. The mass must be evenly distributed over the bottom of the mold and sent to the refrigerator for 20 minutes.

2. Now let's get to the cheese mass. Cream cheese, sugar, eggs and vanilla combine and beat until smooth. Then add sour cream and mix.

3. We divide the cheese mass into six containers and add food coloring.

4. We take out the molds from the refrigerator and fill them with multi-colored cheese mass. We send the filled forms to a preheated oven to 180 degrees for 30 minutes.

Note: you need to bake cheese cakes in a water bath.

5. When the cakes are baked, let them cool down a bit. Then we send it to the freezer for 2 hours, this is so that the cakes can be removed from the molds without damage.

6. The final stage: using diluted food coloring and a brush, we apply love wishes to our soulmate. That's all so unusual sweet gift ready. Such sweet valentines will certainly please your chosen one.

Description

Cake soufflé "Heart"- amazingly delicious, almost restaurant pastries from simple ingredients which you can cook at home. It consists of a thin coconut cake with the most delicate creamy soufflé And berry jelly. Of course, baking such a cake is not as easy as we would like, it will take time and effort, but with the help of our step by step recipe you can handle the photo. Especially since delicious taste this romantic "valentine", which at the same time resembles "Raffaello" and creamy berry ice cream, is worth a try.

Baking a heart-shaped cake is not difficult, but making a soufflé can be tricky. Therefore, pay attention to some points. So, the cream must be fat (at least 30%) and very cold (from the freezer), otherwise you will not whip them the way you need. Get ready for a patient long whipping, as the cream will not quickly acquire stability. As for the jelly that will be mixed with them, it must be in a state of “setting”, that is, no longer liquid, but not yet hardened and, of course, not warm. Otherwise, the cream will lose its splendor, and the soufflé will not turn out. For the rest, follow the advice of our recipe and the accompanying photo. We are sure you will succeed.

Its time to begin!

Ingredients

• 
  (60 g)
• 
  (2 pcs.)
• 
  (300 g)
• 
  (190 g)
• 
  (15 g)
• 
  (100 g)
• 
  (500 ml)
• 
  (15 g)

Cooking steps

Defrost strawberries.



Finely grind the coconut in a coffee grinder or blender.



Two egg whites first, beat separately until a state of elastic foam, and then, without ceasing to beat, gradually mix 120 g into them granulated sugar and we interrupt everything together for another 6 minutes.



To the egg-sugar mixture, add coconut and 2 tbsp. l. wheat flour and beat at low speed.



We spread the resulting dough on a baking sheet covered with parchment and dry it in the oven with no high temperature within 60 minutes. door oven better to open up coconut cake"didn't burn".



In ½ st. lukewarm boiled water, soak the gelatin. We puree the strawberries that have already managed to defrost, set aside ½ of the mass in a separate container and combine with vanilla and swollen gelatin. On low heat, heat the mixture to dissolve the gelatin, but do not boil (60-80 degrees will be enough). When the gelatin dissolves, remove the mass from the heat, cool and put in the refrigerator.



Now comes the most crucial moment of cooking, because we will whip the cream. Please read carefully everything about this process in the recipe description. Before whipping the cream, we send it to the freezer for 15 minutes: they love the cold. For the same reason, it is advisable to place the container for whipping in a saucepan with cold water. You need to whip the cream in a bowl with high sides, otherwise you will remove it from the walls. We start whipping at low speeds. After about a minute, increase the speed and beat for another 6-7 minutes, until the cream becomes elastic and tight. After that, they need to be sent to the refrigerator, where the strawberry-gelatin mixture is already standing. It is important to catch the moment when it ceases to be liquid, but has not yet acquired a solid texture. The jelly should just start to set and fall off the spoon in chunks. This usually happens extremely quickly, so check the mass every 25 seconds. If you miss a moment, put the jelly mixture on low heat so that it becomes liquid again. When the jelly reaches desired consistency, mix it with whipped cream and beat at low speed until smooth.



Now the souffle can be laid out in a thick layer on the cake.



In the previously set aside part of the berry puree, put 2 tbsp. l. granulated sugar and cook thick jam. Then let it cool down and spread it on top of the soufflé.



In the morning, we cut out heart-shaped cakes from a single layer with special molds. Yes, be aware that if you take too long to prepare the soufflé, the coconut crust can become very hard. In this case, before covering it with a souffle mass, moisten the cake with reverse side water, and then overnight it will become softer and will be cut easily.



Bon appetit!

This dessert is the first level in complexity, where 4 layers are combined: chocolate biscuit, berry confit, vanilla mousse and mirror glaze.

BERRY CONFI:

1) Soak sheet gelatin in cold water until swollen, about 10 minutes.

2) We shift the thawed lingonberries into a saucepan and pierce with a submersible blender in mashed potatoes.

3) Ready puree rub through a sieve to remove solid particles.

4) Pour into sugar corn starch and mix.

5) Put the berry puree on a small fire, add sugar mixed with starch to it, mix well silicone spatula so that there are no lumps. Bring the puree to a boil, stirring constantly, when the mass thickens and boils, remove from heat.

6) Squeeze out the swollen gelatin and add to the hot berry puree, mix well until the gelatin is completely dissolved.

7) We cover the baking sheet cling film, pour puree into it.

8) The layer thickness should be no more than 7 mm (we check the thickness with a toothpick). If suddenly it turned out more, then remove the excess puree with a spoon.

9) We clean in freezer until completely frozen.

CHOCOLATE BISCUITS:

1) Break 4 eggs into a bowl, add sugar, beat until the sugar is completely dissolved.

2) In flour, add: baking powder, cocoa and mix everything well.

3) B egg mixture Whisking constantly, add the mixed dry ingredients.

4) Add olive oil, mix.

5) Add milk and stir.

6) Carefully grease the baking dish with butter (or put parchment).

7) Pour out chocolate dough into the mold, check the thickness with a toothpick (at least 5 mm).

8) Bake the biscuit in the oven preheated to 160 degrees for 25-30 minutes.

9) Cool the finished biscuit to room temperature.

VANILLA MUSS:

2) cut the vanilla pods sharp knife along the length and scrape the seeds from both halves.

3) Pour milk into a saucepan, add vanilla pods and seeds, bring to a boil and remove from heat.

4) We filter the milk through a sieve to get rid of large particles of vanilla.

5) Squeeze out the swollen gelatin and add it to hot milk. Stir until the gelatin is completely dissolved.

6) B hot mix add broken White chocolate Stir constantly until the chocolate is completely melted.

7) Add orange zest (optional), mix.

8) Pour the CHILLED cream into a high container and beat until stiff foam.

9) In the cooled chocolate mixture, we introduce whipped cream, in parts. Stir with a spatula in one direction.

Vanilla mousse is ready!

CAKES ASSEMBLY:

1) silicone mold place on a flat and hard surface.

2) Pour into the mousse mold, about 1/3. Put in the freezer for about 5 minutes to set the layer.

3) We take the frozen lingonberry confit and the chilled chocolate biscuit. We cut out circles with special cutouts, select them in such a way that the size of the circle chocolate biscuit turned out to be a little smaller than the shape, and the size of the berry confit is a little less mug chocolate biscuit (see video)

4) On the frozen mousse layer, spread the confit in the center.

5) Pour the mousse on top so that 0.5 centimeters remain from the edge of the cells.

6) We put the biscuit in the center, pressing it a little into the mousse.

7) We put it in the freezer along with a hard surface, for at least 3-4 hours.

MIRROR GLAZE:

1) Soak the sheet gelatin in cold water until it swells.

2) Put the broken white chocolate in a bowl and melt it in a water bath or microwave.

3) In a saucepan, combine: sugar, water and glucose syrup. We put on fire and heat the mixture until the sugar dissolves, about 103-104 degrees.

4) B hot syrup Add the squeezed gelatin and stir until the gelatin is completely dissolved.

5) Pour melted white chocolate into another bowl, add condensed cream to it. Whisking constantly, slowly pour in the syrup.

6) Add food coloring (add drop by drop to the desired color).

7) We break through the mirror glaze with an immersion blender. We hold the blender almost vertically and do not lift it high so that many bubbles do not form (see video).

8) If suddenly bubbles still form, then pass the icing through a fine sieve.

9) We put the grate, and under it a plate or a baking sheet (see video).

10) We take out the cakes from the freezer, squeeze them out of the mold.

11) Working temperature mirror glaze 29 degrees.

12) Carefully pour cakes with mirror glaze (see video), start pouring from the center in a spiral so that the glaze evenly covers the cake.

13) After the cakes have stood for 5 minutes, take the thinnest spatula and CAREFULLY remove the cakes from the grate and put them on the substrate.

14. Put the finished cake in the refrigerator for 2-3 hours so that it thaws gently.

MIRROR GLAZE IS VERY LOOKING WORK CAREFULLY!

Mousse cake "Frozen" in mirror glaze is ready!

Bon appetit!

On the eve of Valentine's Day, I wanted to experiment with desserts. This year I definitely wanted something chocolate. Once I already found a recipe for a delicious chocolate biscuit for myself, I added only sour cream and curd cream and decoration. If there is a shape in the form of hearts, then you can use it. And I haven’t purchased it yet, so I got out in a different way, but more on that below. Chocolate cakes in the shape of a heart with sour cream curd cream were appreciated: my husband, my daughter, my mother-in-law, and me, respectively, liked them. And so I share.
The first step is to soak the gelatin in cold milk. The amount of milk is approximate, about 100 ml. If there is no milk, you can replace it with water, but with milk, in my opinion, the cream is more tender.

Pour gelatin, mix and set aside.
Now we are preparing the crust. To do this, take 2 bars of chocolate (bitter is better, I didn’t really like it with milk). The taste of chocolate is noticeable, so it is better to take good chocolate that tastes good. Tiles are now often not 100, but 90 g each, but 20 g does not play a role here. I took it in Pyaterochka, at a discount, only 27 rubles apiece.
Required Ingredients:

So, we take a bowl or plate deeper (we take into account that we need to put it in the microwave), break the chocolate there, add butter, a pinch of salt and 50 g of sugar.

We send it to the microwave (it took me 2 minutes at maximum power, but it's better to look every 30 seconds). Our goal is to melt chocolate and butter.
Don't be scared when we see something like this:

Mix it up and you get something like this:

Now take another bowl and mix flour, cocoa powder, vanilla sugar(I have about a tablespoon) and soda:

Meanwhile, our chocolate mass cool down a bit. Then add eggs to it one by one.

We mix and get:

Now add to flour mixture. At first I did not calculate, I took a small bowl, it is better to take a larger one.

We mix everything until smooth. It turns out such a smooth and shiny chocolate ball:

I put it in the refrigerator. In the meantime, we make powdered sugar from sugar (I do it with a coffee grinder).

Or take it ready. We need about 50 g. Then we prepare the form: we line it with baking paper, grease it with oil (I don’t have very high quality, so there is such a need), sprinkle the form with half of the powdered sugar. Powdered sugar will give a slight "crunch" ready-made biscuit, I especially like it.
Now we take the dough out of the refrigerator, put it in a mold, level it:

Sprinkle the remaining powdered sugar on top.

Now we send it to the oven. I set it to 160 degrees. After 20 minutes, the cake will be ready.
In the meantime, let's start preparing the cream.
We put the cottage cheese in a bowl:

Beat a little with a mixer (to break into small pieces):

Add sour cream, remaining sugar (about 50 g), vanilla sugar:

Beat into a homogeneous mass with a mixer:

Do not forget about the cake, you can set a timer. Extract if necessary:

Now we put the gelatin on the fire, achieving dissolution (the main thing is not to boil, but to heat up to about 60 degrees). We put the curd mass in the microwave for 30 seconds so that it becomes warm and the gelatin does not curdle. Stir gelatin, watch.
When the gelatin dissolves, add it to curd mass by straining through a sieve. We mix everything.

Let the cake cool a little after the oven, then fill it with cream and send it to the cold.

When I was cooking, it was frosty and in 40 minutes on the balcony the cream reached the desired consistency. We check by tilting the shape: if the cream does not move and does not slip, you can start shaping the cake.

I did this: I cut the circle into 8 parts, and from the triangles already, cutting off everything unnecessary with a simple knife (you can use a paper stencil to determine the unnecessary). Everything cuts easily, I had no problems. From the leftovers we take a little biscuit, crumble and sprinkle with crumbs for decoration. Daughter quickly helped to dispose of waste)
And here is the result. Side view:

General form:

The cakes turned out to be very satisfying, it is difficult to eat more than one piece. I indicate the cooking time without taking into account the time for solidification, and the cost is approximate, for the entire cake. Bon appetit!

Cooking time: PT01H20M 1 h 20 min

approximate cost servings: 200 rub.

When you want romance and make romantic evening special to please your soulmate, you can cook for dinner light dessert. Cake "Meringue" in the form of small hearts - will be original dessert for this evening. Plus, it doesn't take long to prepare. They are prepared from air test so they are light and brittle.

Meringue cake in the form of hearts - a recipe with a step by step photo

Preparation: 1 hour 30 minutes
Calories per 100 g: 425 kcal
Products:

• egg whites - 2 pcs.,
• sugar - 0.5 cups,
• vanilla sugar - 1 g.
• For cream:
• butter - 100g,
• condensed milk - 4 tablespoons,
• walnuts - 40 g,
• liqueur - 1 tablespoon.
• For glaze:
• chocolate - 50 g,
• cream - 2 tablespoons.

Preparing cakes:

1. Separate the whites: break the egg, not hitting the middle part strongly on the edge of the dish, open the shells, leave the yolk in one part of the shell, and pour the protein from the second part into a glass and pour the yolk into it. Pour the yolk from one part of the shell to another until it is free of protein. Cool the proteins to 15-18 degrees.

   

2. Pour the whites into the pan and beat with a mixer for 10-15 minutes. Get a thick fluffy white foam. Without stopping beating in small portions enter sugar. The mass should become denser. At the end of beating, add vanilla sugar.

   

3. Put the resulting mass in a cornet or a jigging bag and deposit heart-shaped figures on a baking sheet lined with paper. You can also plant with a spoon.

   

4. Cream preparation. Heat the oil until thick homemade sour cream, and beat with a mixer until fluffy white mass. Whisking continuously, gradually pour in the condensed milk. At the end, add liqueur and finely chopped walnuts.
   
   
5. Glaze preparation. Break the chocolate into pieces, pour over the cream and melt in a water bath.

   

6. Bake hearts for 25-30 minutes at 100-110 degrees. After baking and cooling, glue the hearts in pairs with cream and cover with chocolate icing.

   

7. Chill in refrigerator before serving.

Helpful Hints
1. The utensils and whisk you will use for whipping must be clean and dry.
2. To get a lush and dense foam, you need to pre-cool the proteins, and then beat - first at a slow speed, and then at a fast one.
3. Sugar should not be added at the beginning of whipping, otherwise the dough will turn out to be smeared.
4. Whipped proteins should be used immediately, as they lose their density during storage.
5. The remaining yolks can be used to make dough.
6. If you bake at a higher temperature, the surface of the products turns yellow, cracks form on it, and the products are poorly baked.
Meringue cake can be prepared.