For this 💞Valentine’s Day 💞 surprise your sweetheart with this fantastic organic cake. Delicious and scenic, it is the ideal dessert to end your romantic dinner on a high note! 😍
Follow the recipe step by step for this voluptuous cocoa cake filled with ricotta cheese and vegetable cream, decorated with strawberries, mint and raspberries.
We made it with organic AIDA 2.0 for sweets, semi wholemeal Type 1, which is perfect for making a layer cake as mouth-watering and original as this one.
- Preparation: 30 minutes
- Servings: 8 people
- Difficulty: Medium
- Baking time: 30 minutes
Follow the recipe of our Health Food Coach Vanessa Lorenzetti:
INGREDIENTS
For the base
- 270 g AIDA 2.0 for sweets
- 150 g cold clarified butter
- 80 g icing sugar
- 2 egg yolks
- 25 g of bitter cocoa
- Vaniglia bourbon q.b.
- 1 pinch of salt
For the cream
- 200 g of ricotta
- 150 ml fresh vegetable cream
- vanigllia bourbon q.b.
- 80 g icing sugar
For the decoration
- Strawberries and raspberries
- fresh mint
PROCEDURE
In the bowl of the planetary mixer, work the cold, diced butter and sugar with the dough hook for 1 minute. Add the egg yolks with the seeds extracted from the vanilla pod, the flour, bitter cocoa and salt. Knead everything at low speed just enough to obtain a smooth and homogeneous mixture, without overheating it too much. Shape it into a ball, wrap it in cling film and leave it to rest for 30 minutes in the refrigerator. After this time, divide the dough into two parts and place one on a sheet of baking paper.
Place the remainder in the refrigerator, still wrapped in cling film. Roll out the shortcrust pastry with a rolling pin to a thickness of about 5 mm. Using the tip of a small knife, cut a heart-shaped ring into the pastry, using a template you have previously drawn on a piece of cardboard or a sheet of baking paper. It should have a width of at least 4 cm between the outer and inner edges.
Place the resulting heart in a baking tin and bake at 180° for 15-16 minutes. Remove from the oven and proceed in the same way with the remaining pastry. Once both hearts are baked, one at a time in the oven, allow them to cool on a wire rack.
Then prepare the cream: combine the mascarpone, vanilla seeds and icing sugar in a bowl. Beat everything with an electric beater until a thick, well-whipped cream is obtained.
Separately, whip the cream, then incorporate it a spoonful at a time into the mascarpone cream, mixing very gently so as not to disassemble. Transfer to a piping bag with a smooth 13 mm nozzle.
When it is time to compose the cake, place the first cocoa heart on the serving dish. Arrange clumps of cream next to each other so that they cover the entire surface of the heart ring, filling all the empty spaces. Overlap the second pastry ring and proceed in the same way with the remaining cream.
Decorate the Valentine's Day cake by arranging raspberries, strawberries, currants and meringues on top. Complete with a few mint leaves and serve.
FOR THIS RECIPE WE USED:
