Sponge Cake for Valentine’s Day
by Editorial Staff
Very delicate, airy sponge cake with buttercream. The recipe is simple, the only feature is in the assembly of the cake. By using two baking tins – a round and a rectangular one – you can make a big beautiful heart-shaped cake for Valentine’s Day without having to have a special shape.
Ingredients
For the biscuit:
- Eggs – 5 pcs.
- Sugar – 200 g (1 glass of 250 ml)
- Wheat flour – 200 g (1 glass + 2 tablespoons)
- Baking dough – 1.5 teaspoon.
- Vegetable oil – 4 tbsp
- Water (boiling water) – 4 tbsp
For the cream:
- Sour cream 25-30% – 300 g
- Cream 33% – 300 ml
- Sugar – 150 g
- Powdered sugar – 80 g
- Vanilla sugar – 5 g
For decoration:
- Coconut flakes – to taste
- Marshmallow marshmallow – to taste
Directions
- We prepare products. All dough products should be at room temperature, and sour cream and cream for cream should be cold.
In the cooking process, we also need boiling water, cling film, parchment paper.
For baking the cakes, I used two forms – round (18 cm in diameter) and rectangular (18×25 cm). - Cooking biscuit dough. To do this, first break the eggs into a bowl.
- Beat the eggs on a high speed mixer for 5 minutes.
- We add sugar to the eggs in three stages. Beat with each portion for 1 minute, then 1 minute – a break so that the sugar has time to dissolve.
After pouring in all the sugar, beat the egg mass for another 5 minutes.
We turn on the oven – heat it up to 180 degrees. - Sift flour and baking powder. We mix.
- Gently, in parts, add flour with baking powder, stirring the mass with a spatula. Pour vegetable oil and boiling water into the dough. We mix. These ingredients will keep the biscuit moist despite its airiness. When assembling the cake, such biscuits do not need to be soaked in syrups.
- Cover the baking dishes with parchment.
- We spread the dough into molds and send it to the preheated oven for 30-40 minutes at 180 degrees.
- We check the readiness of the biscuit with a wooden stick (toothpick).
- Let the prepared biscuits cool for 20 minutes, turning the molds upside down and placing them on the supports.
- Then we take out the biscuits from the molds, wrap them with cling film and send them to the refrigerator for several hours or overnight.
- For the cream, combine sour cream, vanilla and regular sugar.
- Beat the sour cream with sugar.
- Add icing sugar to the cream.
- Whisk the cream and icing sugar until firm peaks.
- Gently add whipped cream to sour cream.
- Cut the round biscuit crosswise into two parts. We measure the length of the cut (in fact, this is the dia of the form), I have 18 cm.
- From a rectangular biscuit we make a square measuring 18×18 cm.
- Fold a heart from three parts of a biscuit (see photo).
- All parts of the resulting biscuit structure are cut horizontally into two cakes.
If the round and square sponge cake are not the same height, do not worry – using the cream, the height of the cake will even out. - Fold half of the cakes in the shape of a heart and coat generously with cream.
- Cover with the remaining cakes.
Grease the top and sides of the cake with the remaining cream. - We decorate the cake as desired. I used coconut and marshmallow marshmallows.
We send the sponge cake with butter cream to the refrigerator for soaking for several hours. - Valentine’s Day cake is ready.
Enjoy your meal!
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