Valentine's Day Cake
Layered with raspberries and whipped cream, and topped with a dusting of
confectioners� sugar, this heart-shaped g�noise cake makes an irresistible
Valentine�s Day confection. A light yet rich French dessert, g�noise is similar
in texture to a moist sponge cake, though not as sweet. For added festive
flourish, use a heart-shaped template to create a cocoa-powder heart on the
cake�s top.
6 tablespoons unsalted butter, melted, plus more for pan
1 1/3 cups all-purpose flour, sifted, plus more for pan
1 cup granulated sugar
6 large eggs
1 teaspoon pure vanilla extract
Raspberry Simple Syrup (recipe follows)
Whipped Cream (recipe follows)
2 pints fresh raspberries
Confectioners� sugar, for dusting
Cocoa powder, for dusting (optional)
Raspberry Simple Syrup
Makes about 1/2 cup
1/2 cup sugar
2 teaspoons framboise
Whipped Cream
Makes 4 cups
2 cups heavy cream
2 tablespoons confectioners� sugar
1 teaspoon pure vanilla extract
1. Preheat the oven to 350�. Butter an 11 1/2-by-9 1/4-by-2 1/2-inch
heart-shaped cake pan, and line with parchment paper. Butter and flour the
parchment paper, and set aside.
2. Set the bowl of an electric mixer over, but not touching, a pot of simmering
water. Combine the granulated sugar and eggs in the bowl, and whisk until
mixture is warm to the touch, about 2 minutes.
3. Transfer the bowl to an electric mixer fitted with a whisk attachment, and
beat on high speed until the mixture is very thick and pale, about 4 minutes.
With a rubber spatula, gently transfer the mixture to a large mixing bowl. Sift
in the flour in three additions, folding gently after each. Combine the butter
and the vanilla, and add in a steady stream as you fold in the third addition of
flour. Fold gently, and transfer to prepared pan. Smooth the top with an offset
spatula.
4. Bake until the cake is springy to the touch and golden brown, about 40
minutes. Transfer to a wire rack to cool completely. When ready to use, turn out
cake onto a cutting board or cake turntable covered with a clean piece of
parchment paper, and carefully peel the bottom layer of parchment paper off the
cake.
5. To assemble: Using a serrated knife, cut cake in half horizontally. Brush cut
sides of cake liberally with the raspberry simple syrup. Spread bottom layer to
within 1/2-inch of edge with half of the whipped cream. Cover cream with an even
layer of raspberries. Spread remaining whipped cream over berries. Place top of
cake cut-side down over cream. Dust top with confectioners� sugar. Create a
heart-shaped template from the cake pan, and cut out a smaller heart in the
template�s center. Lay template on top of the cake, and dust with cocoa powder,
if desired. Serve immediately.
Raspberry Simple Syrup
Prepare an ice-water bath. In a small saucepan, combine the sugar and 1/2 cup
water; bring to a boil over medium-high heat. Cook, stirring occasionally, until
the sugar has completely dissolved, about 10 minutes. Stir in the framboise, and
set the pot over ice bath. Stir occasionally, until completely chilled. Can be
stored refrigerated in an airtight container for up to 2 months.
Whipped Cream
In the bowl of an electric mixer fitted with the whisk attachment, combine the
cream, sugar, and vanilla. Beat on high speed until soft peaks form, about 5
minutes.
Serves 12
Note: Be sure to warm the eggs and sugar before beating, then carefully fold in the dry ingredients to avoid overdeflating the mixture.
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