Aarsis Ultimate Valentine Cake Recipes

Steps:

• Method for Cake:
• Preheat oven to 325°F.
• Sift together flour, baking powder, salt and 7 tablespoons of powdered sugar. Set aside.
• Using the paddle attachment, start beating the egg yolks in a bowl.
• While beating the eggs, very slowly add water. Combine well.
• Now slowly add the oil to create an emulsion (smooth consistency).
• Add the sifted flour mixture in several batches to form a smooth batter.
• Add the cardamom seeds. Mix for another ten-fifteen seconds. Set aside.
• In a separate bowl, start beating egg whites while gradually adding seven tablespoons of powdered sugar.
• Beat until this mixture forms peaks and triples in volume.
• Gently, fold the egg whites into the egg yolk and flour batter. Do this in three batches and do not over mix.
• Pour the batter on to a 12" x 16" baking sheet, which has been coated with cooking spray and dusted with all-purpose flour.
• Place this tray on the top rack of the preheated oven.
• Bake until the cake tester comes out clean. It should take about ten to fifteen minutes, depending on the oven.
• When the cake is baked, take the baking sheet out of the oven and place it on a cooling rack. Bring to room temperature.
• Using a 3-inch cookie cutter cut 12 circles out of the cake sheet. Set them aside.
• Method for Rose Frosting:
• Start beating 1 Cup heavy whipping cream in a mixer bowl, using a whisk attachment.
• Once frothy, gradually add the powdered sugar.
• Once the sugar is combined, add the food color with the help of a toothpick.
• Add the rose water.
• Continue beating until it triples in volume and forms peaks.
• Place the frosting in a zip lock bag. Seal the bag to remove air. Push the frosting to one corner and snip that corner of the bag.
• Garnishing:
• Unsalted Shelled Pistachios, chopped.
• Edible Dried Rose Petals.
• Once, you have the frosting ready and the cake cooled, its time to get creative!
• Assembling:.
• Place one cake circle at the bottom of a glass bowl.
• Pipe the prepared frosting to cover this cake circle.
• Place another cake circle on top of this frosting and repeat part 2.
• Garnish with pistachios and rose petals.

Steps:

• In a small bowl, combine the milk, yeast, and 1 tablespoon of the sugar. Let stand for 5 minutes until the yeast foams. Whisk in the salt and egg. Set aside.
• Measure the flour into a large mixing bowl or into the work bowl of a food processor. Cut the butter into the flour until the mixture resembles coarse crumbs.
• Pour the liquid ingredients over the flour mixture. Mix lightly with a fork or use short pulses if using the food processor, until the flour is just moistened. Cover with plastic wrap and refrigerate at least 4 hours or up to 2 days.
• When you're ready to shape the cake (you can shape the coffee cake, cover, refrigerate overnight, and bake it in the morning; or you can shape it, let it rise, and then bake it), remove the dough from the refrigerator.
• Lightly grease a baking sheet or cover with parchment paper.
• Turn the dough out onto a lightly floured surface and roll it out to make a 15 inch circle about 1/3 inch thick. To fill the cake, brush with the melted butter. Mix the sugar and cinnamon in a small bowl and sprinkle over the dough. Sprinkle with the nuts.
• Roll up jelly roll fashion. Place on the prepared baking sheet. Fold the roll in half so that one half is on top of the other. Seal the open ends together. With a sharp knife, make a cut from the folded end lengthwise down the center of the roll, cutting from the top roll through to the bottom to within 2 inches of the sealed end. In so doing the folded end of the roll will separate out to form the two lobes of a heart shape. Spread out the two sides to expose the filling.
• Let rise, lightly covered, until puffy, about 45 minutes, or cover and refrigerate over night. If refrigerated, remove from the refrigerator 1 hour before baking so that the coffee cake can rise and come to room temperature.
• Preheat the oven to 375°F Bake for 20 to 25 minutes until light brown. Remove and cool on a wire rack.
• In a small bowl, combine the icing ingredients. Drizzle over the warm coffee cake.
• Makes 1 heart shaped coffee cake.
• B. Ojakangas' Great Holiday Baking Book.

Steps:

• To make heart lid:
• Cut heart-shaped piece of waxed paper about 4 inches larger than 8x2-inch bottomless heart-shaped cake pan. Place on cookie sheet. Lightly oil inside of heart pan with vegetable oil. Butter outside of pan. Place heart pan atop paper on cookie sheet. Press waxed paper up onto outside of buttered pan to adhere, to prevent chocolate from leaking out. Place white chocolate in bowl. Set bowl over saucepan of simmering water; stir until smooth. Remove from over water. Place bittersweet chocolate in another bowl. Set bowl over saucepan of simmering water; stir until smooth. Remove from over water.
• Drop white chocolate by spoonfuls inside heart, spacing apart and allowing some to touch inner edge of pan. Drop bittersweet chocolate by spoonfuls into spaces. Move heart pan gently from side to side to distribute chocolate evenly and fill in heart completely. Swirl mixtures together using tip of knife. Holding cake pan to cookie sheet with hands, tap sheet firmly on counter to flatten chocolate. Freeze until firm, about 20 minutes.
• Run small sharp knife around outside of pan to loosen chocolate. Remove pan. Refrigerate chocolate lid until ready to use. (Can be prepared 1 week ahead. Cover with plastic wrap.)
• To make cake:
• Preheat oven to 350°F. Butter and flour 8x2-inch bottomless heart-shaped cake pan. Cut heart-shaped piece of heavy-duty foil 4 inches larger that heart cake pan. Butter and flour foil. Place on heavy large cookie sheet or double-stacked cookie sheets. Center heart pan on foil. Wrap foil around outsides of pan, folding, pressing and crimping firmly to adhere, to batter from leaking out. Place white chocolate in bowl. Set bowl over sauce-pan of simmering water; stir until smooth. Remove from over water.
• Using electric mixer, beat yolks and 1/2 cup sugar in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 3 minutes. Beat in framboise and vanilla, then butter. Add melted chocolate and beat until just combined.
• Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks. Gradually add remaining 1 tablespoon sugar and beat until just stiff. Mix flour into chocolate mixture (batter will be very thick). Stir in 1/4 of whites to lighten. Gradually fold in remaining whites. Pour batter into prepared pan. Bake 45 minutes. Cover top with foil. Bake until tip of small knife inserted into center of cake comes out clean, about 20 minutes (cake will be well browned). Cool in pan on rack.
• To make icing:
• Melt chocolate, butter and corn syrup in heavy medium saucepan over low heat, stirring until smooth. Stir in framboise. Cool icing until firm enough to spread, about 2 hours.
• Run small sharp knife around cake pan sides to loosen. Cut cake into 2 layers using serrated knife. Place bottom cake layer on platter cut side up. Spread 2/3 cup icing over. Cover with top cake layer cut side down. Spread all but 1/2 cup icing over top and sides of cake. Refrigerate cake until icing is set, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate cake and remaining icing separately. Rewarm icing over very low heat until just spreadable before continuing with recipe.)
• To assemble:
• Mound some hulled strawberries and raspberries on right half of heart cake. Position lid atop berries at angle, moving berries around so that left edge of lid rests on left edge of cake. Tuck half of strawberries with stems, stems facing out, between cake and lid. Spread remaining icing over sides of cake where lid is attached, smoothing with spatula to create boxlike appearance. Reserve remaining strawberries and raspberries for garnish. Refrigerate cake until icing is set, about 1 hour. (Can be assembled 12 hours ahead.)
• To make Berry Compote:
• Toss two 1-pint baskets strawberries with sugar and framboise in large bowl. Chill at least 1 hour or up to 6 hours. Add raspberries and toss gently.
• Arrange reserved berries on platter around cake. Serve cake, spooning compote over each piece.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square pan and an 8-inch round pan.
• Beat white sugar and 1 cup butter together in a bowl with an electric mixer until creamy and smooth. Mix eggs, 1 tablespoon vanilla extract, and almond extract into creamed butter mixture. Stir baking powder and baking soda into butter mixture until just combined.
• Stir 1 cup flour into butter mixture until just combined. Add 2/3 cup milk into butter-flour mixture; mix well. Continue adding 1 cup flour and 2/3 cup milk, alternating until all the flour and milk are used and batter is smooth. Pour batter into the 2 prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 40 minutes. Cool cakes completely before removing from pans, at least 2 hours.
• Beat confectioners' sugar, 1 cup butter, and 2 teaspoons vanilla extract together in a bowl with an electric mixer until icing is fluffy and smooth.
• Remove cakes from pans and slice round cake in half. Lay the square cake on a work surface so it resembles a diamond-shape. Lay 1 round cake half on the top left side of the 'diamond' cake. Lay the second round cake half on the top right side of the 'diamond' cake, creating a 'heart-shaped' cake on top. Spread icing over the assembled cake.