Dessert
Red Vintage Heart Cake
1 u 30 minVoor 10Nutri-Score D€€
D
1 u 30 min
1 u 30 minRed Vintage Heart Cake
recept van
@thatcakestudio
@thatcakestudio
1 recept
1 import
0 keer gekookt
wat je nodig hebt
Ingrediënten
unsalted butter (softened, plus extra for greasing)Zuivel230 g
granulated sugarVoorraadkast300 g
eggs (room temperature)Zuivel4 stukken- vanilla extractVoorraadkast10 ml
all-purpose flour (sifted)Granen320 g- baking powderVoorraadkast12 g
saltKruiden en specerijen3 g
whole milk (room temperature)Zuivel240 ml- red food coloring (gel or liquid)Voorraadkast10 ml
- powdered sugar (sifted)Voorraadkast500 g
- heavy cream (cold)Zuivel120 ml
cherries (fresh, stems on, for decorating)Groente en fruit12 stukken
per portie
Voedingswaarden
612kcal
- Koolhydraten
- 90 g
- Eiwitten
- 5 g
- Vetten
- 26 g
wat je gebruikt
Keukengerei
Mengkom ×2
Handmixer- heart-shaped cake pan
Oven- Afkoelrooster
- offset spatula
Spuitzak- cake stand
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.