Valentine Cake
Serves: 2
Jonathan Flatley
1 January 1970
Based on User reviews:
55
Spice
52
Sweetness
50
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.333333 cups
All-Purpose Flour (sifted, plus more for pan)1 cup
Granulated Sugar6 large
Egg1 tsp
Pure Vanilla ExtractDirections:
1
Heat oven to 350 degrees F
2
Butter an 11 1/2 by 9 1/4 by 2 1/2-inch heart-shaped cake pan, and line with parchment paper
3
Butter and flour the parchment paper, and set aside
4
Set the bowl of an electric mixer over, but not touching, a pot of simmering water
5
Combine the granulated sugar and eggs in the bowl, and whisk until mixture is warm to the touch, about 2 minutes
6
Transfer the bowl to an electric mixer fitted with a whisk attachment, and beat on high speed until the mixture is very thick and pale, about 4 minutes
7
With a rubber spatula, gently transfer the mixture to a large mixing bowl
8
Sift in the flour in 3 additions, folding gently after each
9
Combine the butter and the vanilla, and add in a steady stream as you fold in the third addition of flour
10
Fold gently, and transfer to prepared pan
11
Smooth the top with an offset spatula
12
Bake until the cake is springy to the touch and golden brown, about 40 minutes
13
Transfer to a wire rack to cool completely
14
When ready to use, turn out cake onto a cutting board or a cake turntable covered with parchment paper, and carefully peel the parchment paper off the cake
15
To assemble; using a serrated knife, cut cake in half horizontally
16
Brush cut sides of cake liberally with simple syrup
17
Spread bottom layer to within 1/2-inch of edge with half of the whipped cream
18
Cover cream with an even layer of raspberries
19
Spread remaining whipped cream over berries
20
Place top of cake cut side down over cream
21
Dust with confectioners' sugar and cocoa powder, if desired
22
Raspberry Simple Syrup: 1/2 cup sugar 1/2 cup water 2 teaspoons framboise Prepare an ice water bath
23
In a small saucepan, combine the sugar and 1/2 cup water; bring to a boil over medium-high heat
24
Cook, stirring occasionally, until the sugar has completely dissolved, about 10 minutes
25
Stir in the framboise and set the pot over ice bath
26
Stir occasionally, until completely chilled
27
Can be stored refrigerated in an airtight container for up to 2 months
28
Yield: about 1/2 cup Whipped Cream: 2 cups heavy cream 2 tablespoons confectioners’ sugar 1 teaspoon pure vanilla extract In the bowl of an electric mixer fitted with the whisk attachment, combine the cream, sugar, and vanilla
29
Beat on high speed until soft peaks form, about 5 minutes
30
Yield: about 4 cups