I believe that love should be shown every day, but on Valentine’s Day I couldn’t resist paying homage to my husband with this romantic heart-shaped cake❤️.
I decided to call this cake that because all we need is love💓.
The recipe is long and a bit laborious but the result is absolutely amazing as well as delicious🥰.
It’s a white chocolate and strawberry mousse, topped with a red mirror glaze.
Please find attached Italian version here below: https://cucinacongaudy.com/?p=378
Please attached Spanish version here below: https://cucinacongaudy.com/?p=389
Ingredients for the chocolate biscuit dough:
20g corn starch
20g cocoa powder
1 pinch of salt
Ingredients for the white chocolate mousse:
250gr white chocolate
300ml whipping cream
2 sheets of gelatine
1 teaspoon vanilla
Ingredients for the strawberry insert:
2 sheets of gelatine
80g caster sugar
The juice of 1 lemon
Ingredients of the mirror glaze:
150g white chocolate
100g condensed milk
6 sheets of gelatine
Red food colouring
Preparation of the biscuit dough:
In two separate bowls, separate the egg yolks from the egg whites and beat the latter with a pinch of salt until stiff.
Separately, beat the egg yolks with the sugar until the mixture is light and fluffy.
Sift the flour and starch with the cocoa powder and add them to the yolks and sugar mixture, mix with the whisk for a few seconds until the mixture is smooth.
Now add the egg whites beaten to stiff peaks with movements from the bottom upwards not to disassemble them.
Pour the mixture into a rectangular baking tin covered with greaseproof paper and, with the help of a marisa, level out the mixture as much as possible. Bake in a static oven at 180° or ventilated at 170° for 13/15 minutes.
Once cooked, take the biscuit dough out of the oven and leave it to cool for a few minutes, turn it out onto a new sheet of baking paper and gently remove the one used during cooking. Cut the biscuit dough of the same size as the base of the mould used.
Preparation of the strawberry insert:
In a bowl with cold water put the gelatine sheets to rehydrate 10/15minutes.
Wash and cut the strawberries into small pieces, put them in a saucepan with the sugar and lemon juice and cook for 5 minutes, remove from heat, add the rehydrated gelatine, blend everything with a mixer, filter it with a strainer and put it in a pan as large as the mould, let it harden in the freezer for 30 minutes.
Once hardened, cut out a heart in the centre of the gelatine slightly smaller than the size of the mould and leave to harden for a further 2 hours in the freezer.
Preparation of the white chocolate mousse:
Place gelatine in a bowl of cold water and allow to rehydrate.
In a cold bowl, whip the cream to a semi-whipped consistency (i.e. until you lift the whisk to create a sharp clump).
In a small saucepan bring the milk and sugar to the boil and add the squeezed gelatine, mix well, then add the finely chopped chocolate and let it melt and amalgamate, turn off the heat, blend with an immersion mixer and when the mixture has reached a temperature of 30/35° (you will need a kitchen thermometer) gently add the semi-whipped cream with the help of a spatula.
In a small saucepan bring the water, glucose, condensed milk and sugar to the boil, add the squeezed gelatine and white chocolate, melt, add the red food colouring to your taste and with a hand blender mix for a minute to dissolve the clots. To use the glaze, keep it in the fridge for 10 minutes to stabilise it and let it reach a temperature of 30°.
With a pastry bag put a little of the white chocolate mousse mixture in the mould, insert the strawberry insert, put the biscuit dough and cover with the remaining mousse. Place in the freezer at least 4 hours or until the cake has thickened.
When the time has elapsed, arrange the cake on a glass, in a tray and decorate with 30° red glaze.❤️