Red Heart Cake
10 servings
120 minutes
The 'Red Heart' cake is a symbol of love and passion embodied in an exquisite dessert. Its layers are dyed a rich red hue thanks to cocoa and food coloring, featuring a delicate velvety texture and rich vanilla flavor. The cream made from cream cheese and butter gives the cake a pleasant airiness and light sweetness, creating the perfect balance. This dessert is ideal for romantic evenings, celebrations, and special occasions where emotions and impressions matter. The history of this cake is inspired by the classic 'Red Velvet,' but its heart shape makes it particularly touching. Its deep flavor and melting structure leave an unforgettable sensation on the palate, while the final sprinkle of crushed layers adds a textural twist. This is not just a cake; it's a true gastronomic symbol of tenderness and warmth.
1
Preheat the oven to 180 degrees.
2
Mix flour with salt and set aside.
- Wheat flour: 2.5 glasss
- Salt: 1 teaspoon
3
Beat the butter (50 g) with sugar.
- Butter: 100 g
- Sugar: 2 glasss
4
Add eggs one by one and mix.
- Chicken egg: 2 pieces
5
Gradually add flour, alternating with cream.
- Wheat flour: 2.5 glasss
- Single cream 10% fat: 1 glass
6
Add vanillin.
- Vanilla sugar: 1 teaspoon
7
In a small bowl, mix food coloring and cocoa powder.
- Cocoa powder: 1 teaspoon
- Food colouring: 2 teaspoons
8
Pour into the dough and mix thoroughly.
- Food colouring: 2 teaspoons
9
Add baking powder.
- Baking powder (raising agent): 1.5 teaspoon
10
Grease the baking pan with butter and sprinkle with flour.
- Butter: 100 g
- Wheat flour: 2.5 glasss
11
Place the dough in the mold and smooth the surface with a spatula.
12
Bake for 25-30 minutes.
13
Divide into 3 layers and cut out the desired shape.
14
Carefully crumble the trimmed edges and set aside (to be used as a topping at the end)
15
Making cream. Whip cheese and butter (50 g) until smooth.
- Cream cheese: 200 g
- Butter: 100 g
16
Continue whisking on low speed, gradually adding sugar.
- Icing sugar (confectioners' sugar): 1 glass
17
Increase power and whip until the mixture becomes fluffy.
18
If the cream is too thick - add milk. If it's too runny - put it in the fridge.
- Single cream 10% fat: 1 glass
19
If desired, you can add dye to the cream or leave it white.
- Food colouring: 2 teaspoons
20
Thickly spread the layers together. Coat the edges of the cake.
21
Sprinkle on top with our topping - crushed layers.
22
You can serve the cake right away or put it in the fridge for a while to let the cream set to a consistency like butter.