Dessert
Red Vintage Heart Cake
1 h 30Pour 10Nutri-Score D€€
D
1 h 30
1 h 30Red Vintage Heart Cake
recette de
@thatcakestudio
@thatcakestudio
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
unsalted butter (softened, plus extra for greasing)Produits laitiers230 g
granulated sugarÉpicerie300 g
eggs (room temperature)Produits laitiers4 morceaux- vanilla extractÉpicerie10 ml
all-purpose flour (sifted)Céréales320 g- baking powderÉpicerie12 g
saltÉpices3 g
whole milk (room temperature)Produits laitiers240 ml- red food coloring (gel or liquid)Épicerie10 ml
- powdered sugar (sifted)Épicerie500 g
- heavy cream (cold)Produits laitiers120 ml
cherries (fresh, stems on, for decorating)Fruits et légumes12 morceaux
par portion
Nutrition
612kcal
- Glucides
- 90 g
- Protéines
- 5 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Batteur électrique- heart-shaped cake pan
Four- Grille de refroidissement
- offset spatula
Poche à douille- cake stand
pas à pas
Préparation
- Étape 1
Make the red cake batter
- Preheat the oven to 180°C and grease the heart-shaped pan.
- Beat the softened butter with the granulated sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each, then mix in the vanilla extract.
- Fold in the sifted flour, baking powder and salt, alternating with the milk.
- Add the red food coloring and mix until the batter is an even, deep red.
- Étape 2
Bake the cake
- Pour the batter into the greased heart pan and smooth the top.
- Bake until a skewer inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a cooling rack to cool completely.
- Étape 3
Make the frosting
- Beat the butter until smooth and creamy.
- Gradually add the sifted powdered sugar and beat until fully incorporated.
- Pour in the cold heavy cream and beat until light and fluffy.
- Tint a small portion of the frosting red for the vintage piping details.
- Étape 4
Decorate the vintage heart cake
- Place the cooled cake on a cake stand and cover it with a smooth layer of frosting using the offset spatula.
- Fill a piping bag with the red frosting and pipe vintage-style borders and swirls around the edges and top.
- Top with fresh cherries, placing them evenly over the cake.
- Chill briefly to set the frosting before slicing and serving.