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Sweet heart for Valentine's Day: from what to make it

Kateryna YagovychFood
Sweet heart for Valentine's Day: from what to make it. Source: 123rf.com

You'll definitely surprise your significant other on Valentine's Day if you make this dessert. It will be a great show of attention because you will make the dish yourself. It will also be delicious if you combine rosé wine and raspberries.

The idea of making a festive dessert with wine and raspberries for Valentine's Day was shared by the famous Ukrainian chef Lisa Glinska (lizaglinskaya) on her Instagram page. The cake will be in the shape of a heart.

 

Sweet heart for Valentine's Day: from what to make it

Ingredients for the sponge cake:

  • 90 g protein
  • 60 g of sugar
  • 30 g of coconut flakes (fine)
  • 40 g of icing sugar
  • 20 g of flour

Ingredients for the mousse:

  • 200 g semi-sweet rosé wine
  • 10 g of gelatin + 50 ml of water
  • 60 g of protein
  • 60 g of sugar
  • 200 ml of cream (30-35%)

Ingredients for raspberry marmalade:

  • 150 ml semisweet rosé wine
  • 20 g of sugar
  • 8 g of gelatin + 40 ml of water
  • 150 g raspberries (frozen)

Method of preparation:

Sweet heart for Valentine's Day: from what to make it

1. Beat the egg whites, add sugar.

2. Beat until stiff peaks form.

3. Mix the coconut, flour and powdered sugar.

Sweet heart for Valentine's Day: from what to make it

4. Add to the protein, mix well.

5. Cover the form 21 cm by 20 cm with parchment.

6. Bake the sponge cake at 175 degrees for 20 minutes, cool.

Sweet heart for Valentine's Day: from what to make it

7. For the rose wine mousse, boil the drink for 1-2 minutes.

8. Pour cool water over the gelatin for 10 minutes, add the gelatin mass to the hot wine, add the whipped protein and sugar.

9. Add the cream, whipped to soft peaks, mix.

Sweet heart for Valentine's Day: from what to make it

10. Remove the sponge cake from the mold, remove the parchment. Place on a presentation plate, with an acetate film on the side of the mold.

11. Pour in the mousse and refrigerate for 2 hours.

12. For the raspberry layer, boil the wine with sugar for 1-2 minutes, add the prepared gelatin.

13. Add the frozen raspberries.

14. Pour the marmalade over the stabilized mousse.

15. Put in the refrigerator for 3 hours.

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