Valentine cake, what a surprise for you love. The message is immediately clear and he or she will be pleasantly surprised with this wonderful gift.
February 14th is approaching fast! Valentine's Day. A commercial day, yes that's right, but why not? Why not let your loved ones know that you love him. Of course, you should do this every day (which seems quite logical), but one day the spotlight on this topic can't be wrong either.
You can buy a personal gift, but if your budget is not sufficient and you love baking, this valentine's cake might just be the thing for you. Made with a core of raspberry puree cake into a love cake.
My Valentine found it great anyway!
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
Ingredients
Raspberry cake
- 400 grams raspberries frozen
- 180 grams butter
- 140 grams sugar
- 2 eggs size L
- 225 grams flour
- 15 grams baking powder
Cake
- 250 grams butter
- 200 grams sugar
- 3 eggs large
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- 280 grams flour
- 20 grams baking powder
- ⅛ teaspoon salt
Ingredients you need per step are listed below the step in Italic
Instructions
Raspberry Cake
- Preheat the oven to 350 degrees Fahrenheit / 180 degrees Celsius.
- Put the raspberries in a saucepan and simmer on low heat for 10 minutes.
- Place a sieve over a bowl and pour the raspberries in the sieve. Push with a spoon as much as a possible liquid from the raspberries.
- Measure the amount of moisture. If it is more than 40 mL then boil the raspberry juice back to 40 mL on low heat. Let cool to room temperature.
- Put the butter and sugar in a bowl and mix for about 2 minutes until light yellow in color has become.
- Add the eggs 1 by 1, while you continue mixing.
- Pour the raspberry juice into the batter and stir again thoroughly.
- Turn the mixer low and add the flour and baking powder little by little.
- Pour batter into a cake tin (10 x 30 cm) and bake for 60 minutes in the oven.
- Let it cool for 5 minutes, after you remove the mold. Let cool to room temperature.
- Cut the cake into slices and then with a heart shape out of each slice a heart.
- Store them in an airtight container until use.
Cake
- Preheat the oven to 350 degrees Fahrenheit / 180 degrees Celsius.
- Put the butter and sugar in a bowl and mix for about 2 minutes until light yellow in color has become.
- Add eggs one by one, while you continue mixing.
- Pour the milk and stir again thoroughly.
- Turn the mixer low and add the flour and baking powder little by little.
- Pour batter approximately ¼ inch (½ cm) thick in the cake tin.
- Grab the raspberry cake hearts and put them one after another in the form, so you get a line with hearts.
- Pour the remainder of the batter along and on the hearts, so that they are embedded. (The batter may not come high enough at the sides, but the batter will rise in the tin.)
- Let cool for 5 minutes, after you remove the mold. Let cool to room temperature.
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