Lovers' Cake - 3 Years of Recipes!!
I have made this cake several times for family-related holidays or special days, especially when I didn't have a heart-shaped cake pan and had to improvise with what I had at home. It's the kind of dessert you can prepare without the fear of it not turning out, as long as you follow the basic steps and are patient with the gelatin and the sponge cake. Quick info Total time: about 1 hour + overnight cooling Preparation time: 30-40 minutes Baking time: 30-40 minutes Servings: 10-12, depending on how you cut it Difficulty: medium Occasion: anniversaries, special days, festive cake Ingredients Sponge 5 eggs 1 cup powdered sugar 10 tablespoons hot water 8 tablespoons oil 300 g flour 1/2 packet baking powder Cream 250 g mascarpone 200 ml yogurt 2 tablespoons powdered sugar 100 ml liquid cream 5 sheets of gelatin 1 jar apricot compote Flavors (to taste): lemon zest, orange zest, vanilla Decoration Marzipan for decoration Preparation method 1. Sponge – preparation Break the eggs, separating the whites from the yolks. In a bowl, beat the yolks with the powdered sugar, gradually adding a tablespoon of hot water. After finishing with the water, gradually incorporate the oil, just like making mayonnaise. 2. Mixing the flour Sift the flour and mix it with the baking powder. Incorporate the dry mixture over the yolks with sugar, homogenizing with a spatula. 3. Egg whites Beat the egg whites until stiff peaks form (use a whisk or mixer). Gently fold the beaten egg whites into the yolk and flour mixture, mixing slowly from bottom to top. 4. Baking the sponge Line a baking tray (any shape: round, square) with baking paper. Pour in the mixture. Bake in a low oven for 30-40 minutes. Do not open the oven door during this time. The sponge should be slightly elastic to the touch and not stick to a toothpick inserted in the middle. 5. Cutting the sponge Once the sponge has cooled, cut it out with a heart-shaped ring (or any other shape you have). If you don't have a special shape, bake the sponge in a regular tray and cut it with a ring or knife. The sponge should not be cut horizontally but remains a single piece. 6. Mascarpone and yogurt cream In a bowl, mix the mascarpone with yogurt, powdered sugar, and desired flavors (I often add vanilla and a little lemon zest). Whip the cream separately until stiff and add it at the end, gently mixing into the cream. 7. Preparing the gelatin Open the jar of apricot compote. Drain the fruit onto a plate. From the compote juice, reserve about 100 ml, heat it slightly, and soak the gelatin sheets (follow the instructions on the package for timing). Once softened, dissolve the gelatin over a water bath (do not boil) and let it reach room temperature. Mix the dissolved gelatin into the mascarpone and yogurt cream. 8. Assembling the cake Place the cut sponge on a tray or platter. If you used a ring for cutting, leave it around the sponge for stability. Poke the sponge with a fork here and there. Soak it with the remaining compote juice, enough to make it slightly moist. 9. Layers of cream and apricots Put a few tablespoons of cream over the sponge. Place whole apricots from the compote over the first layer of cream. Cover with the remaining cream, leveling it with a spatula. Refrigerate the cake overnight, in the form or with the ring on, to set well. 10. Decoration The next day, remove the ring. Decorate the cake with marzipan figures or anything else you have on hand (I sometimes used hearts or simple flowers molded by hand). Why I make this recipe often It's a cake suitable for days when you need something festive but not overly rich. The sponge is simple and fluffy, and the yogurt and mascarpone cream is refreshing and not too sweet. It’s perfect for occasions when you want something impressive without much stress in decorating. It cuts well and doesn’t leave crumbs. Tips and variations Tips Let the cake cool overnight; the cream sets better. Use whole apricots from the compote, not sliced, for a more uniform appearance. Don’t over-soak; the sponge shouldn’t be wet. Substitutions You can use peaches from compote instead of apricots if you can’t find apricots. Mascarpone can be replaced with fresh cream cheese for a tangier note, but the texture will be slightly different. If you don’t have gelatin sheets, use the same amount of granulated gelatin (follow the dosage on the package). Variations You can add a little orange or vanilla essence to the cream for a different flavor. If you have a special shape, cut the sponge horizontally and put a thin layer of cream between the layers. You can change the order: cream at the bottom, apricots on top, then gelatin (for a mirror effect, but the classic method is simpler). Serving ideas The cake is suitable for anniversaries, holidays, or as a festive weekend dessert. It can also be decorated with fresh seasonal fruits (strawberries, raspberries, blueberries). For a more festive touch, sprinkle a little grated citrus peel on top before serving. Frequently asked questions 1. My sponge didn’t rise, what can I do? Most often, the cause is an oven that’s too hot or incorrect mixing of the ingredients (not beating the egg whites enough or letting the mixture sit too long before baking). 2. Can I use another type of compote? Yes, peach or pear compote works too, as long as the fruits are firm, not too soft, so they don’t fall apart during assembly. 3. Can it be made without gelatin? Without gelatin, the cream will be soft and won’t hold between layers. I do not recommend if you want a firm-looking cake. 4. Can I replace powdered sugar with granulated sugar? Powdered sugar melts more easily and doesn’t leave granules in the sponge or cream, but technically you can use granulated sugar, just risk a less fine texture. 5. Can I make the cake a day in advance? Yes, it’s actually preferable; the cream sets better and the flavors meld together. Nutritional values Estimation per serving (for 12 servings): approximately 300-350 kcal, 7-8 g protein, 15-18 g fat, 35-38 g carbohydrates. The cake is not very high in fat due to the yogurt, but the mascarpone cream adds density. Values are indicative and may vary depending on the brands of ingredients and portion sizes. Storage and reheating The cake keeps well in the refrigerator, covered, for up to 3 days. I do not recommend freezing, as the texture of the gelatin cream changes upon thawing. It is not reheated; it is consumed cold, directly from the refrigerator. If it remains after a few days, the sponge will soften a bit, but the taste remains fine for consumption.
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