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Love Cake

Love Cake

For sugar paste:
3 teaspoons of powdered gelatin
1/4 cup water
125 ml glucose
Four and a half teaspoons of glycerin
8 glasses of powdered sugar
A pinch of red food coloring

For the sponge cake:
3 eggs
1 cup of granulated sugar
1 tablespoon of vegetable oil
One and a half cups of flour
1 packet of baking powder
1 packet of vanilla

For the cream:
1 liter milk
1 packet of vanilla
One and a half cups of powdered sugar
2 eggs
4 egg yolks
150 grams of wheat starch

To soak the sponge cake:
Half a liter of water
2 cups of granulated sugar

Seasonal fresh fruits according to your desire

To decorate:
Instant confectionery


8 hours before you start making the cake, prepare the sugar paste that you will use to cover it. To do this, put the gelatin in a heat-resistant container and add water. Let sit for 5 minutes, stirring.
Place the container in which you put the gelatin on another bowl with boiling water (double boiling method) until the gelatin becomes transparent and melts completely. Add glucose and glycerin to the melted gelatin and continue to heat. Then pour the powdered sugar on a flat surface. Open the middle in the shape of a pool and pour the gelatinous mixture. Add food coloring. Knead the sugar dough until it gets a smooth soft shape and reaches the consistency to be opened with a roller. Wrap it tightly with airtight cling film and let it stand at room temperature for at least 8 hours.
For the sponge cake, mix the eggs and granulated sugar in a bowl and whisk until fluffy. Add oil, flour, baking powder and vanilla on it respectively and mix. Pour the mortar into a heart-shaped greased mold. Bake in a preheated 180 degree oven for 40 minutes. After cooling, cut it into three. Take half a liter of water and 2 glasses of powdered sugar in a saucepan and sit on the stove. Turn off the heat a few minutes after it starts to boil. After the syrup has cooled, soak the sponge cake pieces in this syrup. Take the bottom part of the sponge cake to the serving plate. Cut the fruits you will use in the cake into cubes.For cream, put half the milk, vanilla and powdered sugar in a pan and heat it. Whisk the remaining sugar, egg, egg yolk and starch in another bowl and add little by little to the heated milk mixture on the stove. Keep mixing until you get a smooth consistency. When it thickens and becomes thick, remove from the stove. Leave it in the fridge for half an hour. Then put cream and fruit on the bottom piece of the sponge cake that you take on the serving plate. Cover the second piece on it. Apply cream again and put fruit. Cover the top piece and cover the cake with the remaining cream in a thin layer. Refrigerate for half an hour. Open the sugar dough you have prepared before with the help of a roller and cover the cake. After resting it in the refrigerator for half an hour, decorate it with ready-made confectionery.

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