Heart Cakes for Lovers

Step-by-step cooking

1. Step 1:

   

   First we prepare a sponge cake "Gioconda". Preheat the oven to 210gr. Line the baking sheet with parchment.

2. Step 2:

   

   We prepare hazelnut flour in advance. To do this, easily fry the hazelnuts in a frying pan until the skin begins to peel off. We put the nuts in a towel and rub it with our hands. Peeled and cooled nuts are ground in a coffee grinder. It is necessary to grind very quickly, because the nuts should not have time to isolate the oil. Otherwise, they will not become a dry mixture, but a paste! You can shake the grinder several times during the grinding process.

3. Step 3:

   

   In a bowl, mix the hazelnut flour, half an egg, powdered sugar 50 gr.

4. Step 4:

   

   Whisk for 5 minutes.

5. Step 5:

   

   Put the second half of the egg, beat for 15 minutes.

6. Step 6:

   

   Pour in the melted butter.

7. Step 7:

   

   Separately, beat the whites to a light foam, pouring powdered sugar 10 gr. After whipping to peaks. We combine both masses into one.

8. Step 8:

   

   Sift the flour here

9. Step 9:

   

   And mix.

10. Step 10:

    

    Pour the dough on a baking sheet, align. Its height (test) d.b. 5 mm.

11. Step 11:

    

    Bake for 7-10 minutes. Then immediately shift the bottom side up. We remove the paper, let the cake cool down. Then we cut out the cakes in the form of a heart.

12. Step 12:

    

    Cooking jelly on red wine. If your berry is frozen, defrost it in advance, but leave the liquid for jelly. Pour gelatin with cold water, let it swell.

13. Step 13:

    

    Pour the wine into a saucepan. Add ground allspice, cloves, cinnamon, lemon juice. Bring to a boil and cook for 2-4 minutes to evaporate a little.

14. Step 14:

    

    Here we also add assorted berries, powdered sugar, berry juice. Warm 3-4 min.

15. Step 15:

    

    Remove from the stove. Remove the cinnamon. Beat the mixture in a blender into a puree.

16. Step 16:

    

    Rub through a sieve.

17. Step 17:

    

    Dissolve gelatin in a water bath.

18. Step 18:

    

    Add to the mixture, stir.

19. Step 19:

    

    Pour the berry mixture into a flat form lined with film. Height d.b. 5-6 mm. Put it in the freezer.

20. Step 20:

    

    Cooking chocolate hearts.

21. Step 21:

    

    Draw hearts 1.5 cm smaller than the shapes. We put it in a hard file.

22. Step 22:

    

    We heat chocolate in a water bath.

23. Step 23:

    

    Pour into the cornetik, draw hearts on the file.

24. Step 24:

    

    First the contour, then fill everything completely, level it with a spatula.

25. Step 25:

    

    Cover the shock.blanks with the second file, press lightly.

26. Step 26:

    

    Cooking Bavarian mousse.

27. Step 27:

    

    According to the instructions on the package, we prepare gelatin.

28. Step 28:

    

    Whisk cream to peaks, put it in the refrigerator.

30. Step 29:

    

    Egg yolks with sugar

31. Step 30:

    

    Whisk the yolks with sugar until white.

32. Step 31:

    

    Pour milk into a saucepan,

33. Step 32:

    

    Put vanilla,

34. Step 33:

    

    Bring to a boil. We remove it from the stove, let it infuse. Then we take out the vanilla pod, pour the milk into the yolks, beating them.

35. Step 34:

    

    Pour everything into a saucepan, cook on low heat for 5-10 minutes, stirring.

36. Step 35:

    

    The cream will then be ready when on the shoulder blade with it, after holding the finger, the trace left is not filled again. Here we pour gelatin, stir.

37. Step 36:

    

    We put the saucepan on cold water.bath, stir until the cream cools down to room temp. We also add whipped cream here.

38. Step 37:

    

    Bavarian mousse

39. Step 38:

    

    Chocolate icing. Soak gelatin, dissolve, cool slightly. Warm up the cream. Break the chocolate, add to the cream, mix until smooth. Add gelatin.

40. Step 39:

    

    Red glaze.

41. Step 40:

    

    Mix the cake jelly mixture in a saucepan" with sugar, then pour in water and syrup. Bring to a boil over high heat, keep for 15 seconds.

42. Step 41:

    

    The decoration can be prepared in advance. To do this, temper bitter and orange chocolate. Chop the bitter with a knife, melt three-quarters of it in the microwave to 45-48 degrees. Add four.part of the chocolate, stirring.

43. Step 42:

    

    Do the same with orange chocolate. Pour the bitter chocolate into the cornetik.

44. Step 43:

    

    Brush into silicone molds to go through the orange.shock., let it grab.

45. Step 44:

    

    After pouring bitter shock.

46. Step 45:

    

    Let it freeze.

47. Step 46:

    

    I am curlicues from ap.shock. I cooked like this:

48. Step 47:

    

    Applied an even layer of chocolate to the curb tape,

49. Step 48:

    

    Let me grab it, made grooves,

50. Step 49:

    

    Folded, fastening the ends with a paper clip. Hearts made of bitter chocolate. With a cornet, we apply the hearts on top.file. Let them freeze.

51. Step 50:

    

    Collecting cakes. I used a silicone mold. From the syringe we put the Bavarian mousse, put it in the freezer, but do not freeze it.

52. Step 51:

    

    We make a chocolate heart with the second layer, press it slightly.

53. Step 52:

    

    Then we put the mousse again, put it in the freezer.

54. Step 53:

    

    After jelly, mousse again,

55. Step 54:

    

    At the end of the biscuit. Carefully press and fill the spaces between the biscuit and the mold so that the biscuit is not visible. We put it in the freezer for half an hour.

56. Step 55:

    

    We put the cakes in the refrigerator at night. In the morning we decorate and glaze.

57. Step 56:

    

    Here is such a sweet and beautiful heart cake for lovers on Valentine's Day!