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Prepared by: Yulia Malchenko
10/09/2014 Cooking time: 5 hours 0 minutes
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The “Two Hearts” cake is easy to prepare at home. By following step-by-step recommendations, your culinary creation will be appreciated by your guests and family, and your dessert will become a table decoration.
How to make “Two Hearts Cake”
1. Combine eggs with sugar in a bowl, add milk, margarine and honey. Place in a water bath and bring to a boil. Next, we extinguish the soda with vinegar and add it to the mass.
2. Add soda, cocoa and flour, then mix everything thoroughly and remove from heat. So we made the choux pastry.
3. Make a mound of flour and pour our mixture into it. Knead the dough until it becomes elastic and stops sticking to your hands.
4. Divide our dough into 18 parts and roll out each of them. Then cut out the heart. For this I use a heart shape.
5. Bake the cakes, each of which should stand in the oven for no more than 7 minutes. Let them cool and smooth out any unevenness with a knife.
6. Make the cream: put the milk and sugar on the fire, combine the yolks with vanilla. When the milk mixture begins to boil, pour the yolk mixture into it. After the cream thickens, let it cool and only then beat it thoroughly.
7. Now we begin to coat our cakes with cream. I made the top with mastic - it was both beautiful and tasty. You can decorate the cake as desired.
What should a heart-shaped wedding cake look like?
There is no specific answer to this question. The design and composition are usually chosen at the discretion of the newlyweds themselves, but the size of the cake depends on the number of people invited to the wedding . What's the point of ordering a huge multi-story dessert if the celebration will take place in a narrow family circle? So first of all, think about how much weight you want your birthday cake to be. It is usually expected that each guest will get a piece of the delicacy of about 150 grams .
Photo of a wedding cake in the shape of a heart
Two-tier wedding cake in the shape of a heart with figures of spouses
Photo of a wedding cake with a heart and cream roses
As for the composition of a wedding cake, most often its base is a sponge cake . But, of course, you can choose any other option if you wish. The filling also depends on individual preferences; there may be several of them if the cake has more than one tier. The cakes are soaked in cream, and fruits, berries, and nuts are also added.
Decorating is perhaps the most interesting part of making a wedding cake. Here the result depends not only on culinary skills, but also on design abilities and imagination. Most often, the dessert is decorated with mastic figures, sometimes entire compositions are even invented. Cream flowers also , especially when they are in perfect harmony with the bride’s bouquet.
Whipped white chocolate ganache
- White chocolate (from 28% cocoa butter) 65 g
- Cream 33-35% 60 g
- Cream 33-35% 110 g
To prepare whipped white chocolate ganache, use 33-35% cream and white chocolate with at least 28% cocoa butter. If the amount of cocoa butter is less, the cream will be less stable.
Bring the first portion of cream to a boil. And pour it over the chocolate. It will begin to melt under the influence of temperature.
Puree the mixture with a blender. You cannot create an emulsion manually.
Emulsion is a mixture of fat and water. If you pour vegetable oil into water, they will not mix; the oil will float on the surface. Same thing with cream and chocolate. The mixture will not come together on its own. But if you pierce it with a blender, the fat and water molecules will combine into a stable emulsion.
Add cold cream and blend again.
Cover the ganache with cling film and refrigerate for 24 hours.
After 24 hours, remove the cream from the refrigerator and beat with a mixer. The result is a gentle but stable cream.
Assembling and decorating the cake
To decorate the cake I used chocolate mebes blueberries and blackberries, nuts and chocolate covered crunchy balls. Place the whipped ganache into a pastry bag fitted with a round tip with a diameter of 10 mm. I placed the sand heart on a base with a diameter of 25 cm. After assembling the cake, it cannot be transferred to another surface or plate. Therefore, immediately collect on the surface on which you will serve the cake.
Place beautiful drops of cream along the outer and inner perimeter. Try to make the drops the same size.
Look how stable the cream is. The drops hold their shape perfectly.
If you have jam, add jam between drops of cream. I am not sharing the recipe for the filling: any filling will do, and even without it the cake will turn out very tasty. For example, I had cherry ganache left over after making macarons.
Carefully place the second heart piece.
And again we fill it with cream: first around the perimeter, then inside.
Now it's time to decorate the cake. At first I used large decor: meringue, large berries, and then filled it with small berries and balls.
The cake is assembled. Now you should put it in the refrigerator for at least a couple of hours so that the cream saturates the cakes. They will become softer and the cake will be easier to cut. I cut the cake only a day later. During this time, it did not deform in any way, the ganache remained just as airy and strong, and even the meringue did not flow.
Share your work. I'll be waiting for your impressions of the taste. Bon appetit!
Chocolate shortbread dough
- Flour 215 gr
- Cocoa 35 gr
- Butter 72% 110 g
- Powdered sugar 80 gr
- Salt 4 g
- Egg 50 gr
For chocolate shortcrust pastry you will need: flour, cocoa, powdered sugar, salt, butter and egg. Sugar will not be able to dissolve while preparing the dough, so powdered sugar is used. This time I used 72% butter, although I usually use 82%. I inadvertently mixed up the packaging in the store. The butter should be cold.
For those who want to delve deeper into the chemistry of the processes, I will tell you why it is so important to use cold products. It's all about gluten, a special type of protein that develops in flour products when flour is mixed with water. Heat speeds up the gluten development process. Its role is to make the dough elastic. This is important for making bread, pizza, and rolls. In the case of shortcrust pastry, gluten is not needed. It will make the dough hard and tough. And we need crumbly and crispy cookies.
Grind the dough into crumbs in a planetary mixer with a paddle attachment. The result should be crumbly, homogeneous crumbs, without lumps. If you don't have a stand mixer, do the same with a hand mixer or blender.
To ensure that shortbread dough products are crumbly and not hard and dense, it is important to use cold products. You can put the bowl in the cold for 15-20 minutes. Room temperature is also important. It is advisable to work with the dough at a temperature no higher than 25 C. After kneading the dough, it is important to cool the dough in the refrigerator and not bake.
Add the eggs and mix on medium speed until the crumbs begin to form a lump.
I took the dough out of the mixer bowl, it turned out thick, homogeneous, similar to plasticine.
It happens that the dough does not come together into a lump, but remains crumbly. In this case, add cold water or an egg (if there is any left). Add literally 1 tablespoon at a time and stir. The point is that dry ingredients have a certain level of moisture. Its meaning may vary depending on the time of year and place of residence. The composition and quality of butter has an even greater impact. Despite the composition printed on the packaging, the amount of fat may vary. Therefore, in the shortcrust pastry recipe, you cannot strictly follow the recipe. I give you guidelines, criteria for the “correct” test. And then your job is to understand the technology and adapt the recipe to your conditions.
Sprinkle a silicone mat with flour and roll out the dough to a thickness of 2-3 mm. Place the dough in the refrigerator for 30 minutes.
Cut out 2 hearts. .
Remove the remaining dough, being careful not to deform the pieces. Prick the pieces with a fork. And place in an oven preheated to 180 C for 5-10 minutes.
You can bake cookies or make tartlets from the leftover dough. The dough can be frozen and stored in the freezer for up to 2 months.
Take a free author's course
HONEY CAKE
On the course you will learn:
- prepare honey cakes
- caramelize nuts
- prepare two types of cream
- collect and decorate the cake with berries
