Valentine's Day Cake

This is the first time I've had a proper boyfriend for Valentine's day for ages! The last time I was 18 and decided to cook a three-course dinner finishing with a raspberry custard tart (which ended up green due to the heat & pink colour) - the whole thing was a nightmare and disgusting. The whole weekend can feel really pressured, so in my opinion you should stay at home and bake until the whole shenanigan is over and done with. Then sit down and eat this entire cake to yourself! 

So I decided to help you all out with a great recipe for a delicious Valentine's cake! This cake is made of Rose sponge and Lemon Filling with a Simple Cream Icing. 

Rose Sponge 

8 eggs 

4 egg yolks 

300g sieved plain flour 

300g caster sugar

48g melted unsalted butter 

Ruby Food Dye 

2 tbsp Rose Essence 

Heat the oven to 160c and grease and paper two 9 inch baking tins.

Melt the butter in the microwave on the lowest setting. Measure out all your ingredients and save your egg whites (you can freeze them for a later date or use them for meringues). 

Put the sugar and flour into a metal bowl and place in a saucepan filled with water over a medium-low heat. Whisk using hand-held electric beaters until light and nearly quadrupled in volume. When you twizzle a figure of 8 with the batter it should hold its shape for 3 seconds. 

Add the food dye & 2 tablespoons of rose essence  then the fold through the flour and the melted butter. Place in the tins and bake for 30mins, Check with a skewers and leave for longer if needed. Cool on a wire rack. 

 

Lemon Creme Mousseline- find the recipe in a previous post & replace the vanilla/cinnamon for Lemon rind from 5 lemons. 

Simple Cream Icing 

300ml Double Cream 

1 tbsp Maple Syrup 

1 Vanilla pod 

Scrape out the seeds from the vanilla pod and add everything into a bowl. (the pod can be placed in a tupperware of sugar to make vanilla sugar). Whip everything until the cream can just about hold its shape in the bowl, slow the beaters to 1 and keep whipping carefully until the cream is firm but hasn't taken the texture of snow. It should be "slushy". 

Ice your cake. Decorate with a tempered white chocolate heart covered in rose petals and some edible flowers & gold almonds. 

Happy Cooking, 

C x