I thought of the Lovers’ Cake specifically for Valentine’s Day, but it was also an opportunity to try out the oven that Panasonic sent me to review and test.
I must say that in terms of baking cakes, it’s truly exceptional!
It’s very spacious as an oven, so we could bake almost everything comparable to the traditional home oven size; anyway, it’s equipped with a baking tray, grills, and a microwave plate.
I recommend purchasing it because it’s really worth it!
Try making this recipe for your loved one, and let me know if they were happy.
In the photos, there are no steps for the final decoration, but once you’ve filled it, you just need to cover it and dust it with cocoa… then, of course, I leave you some space to think about whether to make it exactly the same or maybe choose a different decoration.
Then let’s get to work to make the Lovers’ Cake… which is above all delicious!!!
Approx. 586 Calories per serving
- Difficulty: Medium
- Cost: Medium
- Preparation time: 2 Hours
- Portions: 8-10 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Valentine's Day
Ingredients to make the Lovers’ Cake
- 6 medium eggs
- 1 cup Sugar
- 1 teaspoon Baking powder for cakes
- 1.5 cups All-purpose flour
- 4 Egg yolks
- 2.33 cups Whole milk
- 3 tablespoons Sugar
- 2 tablespoons Cornstarch (cornflour)
- 1.76 oz Sweetened cocoa powder
- 1 tablespoon Rum
- 1 cup cup Rum
- 0.42 cup Water
- 6 oz Milk or dark chocolate
- 4.23 oz Butter
- 2.47 oz Hazelnut or almond granules
- 0.85 cup Hoplà cream
- Red food coloring
- 0.71 oz Sweetened cocoa powder
- 2 tablespoons Powdered sugar
- 1 Mold Heart-shaped mold
Preparation of the Lovers’ Cake
Preparation of the sponge cake
Whip the egg whites until stiff, separately beat the yolks with the sugar, add the baking powder to the yolks and continue beating.
Combine the whites with the yolks, add the flour gently with a spoon, being careful not to deflate the mixture.
Take a heart-shaped mold, butter and flour it, place the obtained mixture in the mold, level it, and bake in a preheated oven at 350°F for about 35 minutes.
Preparation of the cocoa custard cream
In a steel saucepan, put the egg yolks, sugar, cornstarch, and half of the milk, use a dessert mixer at speed 1 (or help with a manual whisk) to mix and avoid lumps.
Put it on medium-low heat, add the remaining milk, and continuously stir; it will be ready when you can see the bottom while stirring the cream.
We should achieve a consistency that is neither too liquid nor too solid.
Finally, add the cocoa and rum, mixing well.
Pour it into a container and cover with kitchen film, placing it in contact with the cream, then refrigerate to cool.
Final Preparation
Cut the sponge cake in two parts and soak the base with the rum syrup, spread the chocolate custard cream, then soak the other half of the sponge cake and place it on top of the filled sponge cake.
Refrigerate for at least an hour before continuing.
Melt the chocolate, add the butter, chop the almonds, and mix everything together, pour it over the surface of the cake, then refrigerate for at least half an hour before continuing.
Whip the cream firmly and spread it around the circumference of the cake and make white tufts on the surface with a piping bag.
Then add the powdered sugar, red coloring, mix well, and create red tufts completing the cake.
Refrigerate for another hour before serving. Happy Valentine’s Day to everyone!
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