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A Glamorous Heart Cake

Wh enever th ere is an upcoming mar riage in th e famil y, I mak e sure that I g et my specialmoments with the bride or groom to be. I was brought up in the joint family. I have nosibblings but have 4 cousin sisters and 2 cousin brothers, we grew up as a tight knitfamily. It does not stay that way though, so then you begin to carve out these moments

with more effo rt to be tr easured later. With al l my co usin sister s I have tr ied to mak ethose moments precious, they got married and absorbed into the vortex of life thatfollowed. So before the last of my cousins gets married we spent this refreshing hol idaytogether last September after celebrating his birthday in Blr last year.

Now I am back in Mumbai and so a special cake for everyone in the family. I askedHrushi what he would like but he trusts my judgement more or the experiment more

don't know, he left it to me. I knew I was going to make Mascarpone cheese for hisbir th day so did a advan ce test. The test was successful in My Kitchen Lab. Will soonshar e it here.

The Mascarpone cheese goes really beautifully with fresh fruits, it was a discussion andthen Deeba's post that made me feel con fident that this will be on e Glamorous cake for a

bir th day.

Th is is an elaborate recipe so I preferr ed makin g it over 3 days.

Day1: Made the Heart spong e cake

Day2: Made the Mascarpon e cheese and left it to dr ain an d firm up in th e fridg e.Day3: Did the layering and l eft it to chill in the fr idge. Added the gan ache on top.Day4: At midnight the cake was cut. The flavors were soaked well. The Fruits stillcrunch y. Happy appreciative smiles and many droo ls .

http://www.passionateaboutbaking.com/2012/09/tropical-cream-pie-the-boston-cream-pie-just-got-a-makeove.htmlhttp://annaparabrahma.blogspot.in/search/label/My%20Kitchen%20Labhttp://annaparabrahma.blogspot.in/2011/10/mocha-cake-layered-with-ice-cream.htmlhttp://swachchanda.blogspot.in/search/label/Hrushi%20and%20Mehttp://annaparabrahma.blogspot.hu/2012/09/a-glamorous-heart-cake.html

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Ingredients

For the Heart sponge cake

1.5 cups All Purpo se Flo ur / Maida2 tsp Baking powder1 cup Curd3/4 cup Sugar

1/4 cup oil1/4 cup con densed milk1 tsp Raspberry essence1 tablespo on flax seeds powder + 3tablespoon s water; rested for 10 mins .

Measure out the flour an d alo ng with the baking powder sieve it. Keep aside.

In a mixing bowl, add curd, condensed milk, oil, raspberry essence and sugar and beatuntil fl uffy.

Add th e fl ax seeds po wder sludg e which would have beco me al buminous to th e weting redients. Mix well.

Now add little by little the flour and baking powder mix. Fold in the flour to get a batterthat falls in layers when poured.

Preheat oven fo r 10 mins at 180 deg celcius.

Prepare heart shaped tin by gr easing and dusting with fl our.

Pour the batter into the tin. Tap the tin gently on the counter to remove the air bubblesand evenly spr ead the cake batter.

Bake in preheated oven for 40 mins or till top is golden and knife inserted in it comesout clean.

Let it cool in the tin for 30 mins and then demould onto a plate. I left the cake coveredon the counter for an entire day. If you are doing the entire cake in a sing le day ensure itcoo ls co mpletely before you do the layers .

This cake is slightly dense and works well with the wet layers. It provides the requiredsupport andabsorbs the liquids released by the fill ing .

For the layered filling1/2 cup Oran ge Marmalade2 cups Homemade Mascarpon e cheese1/2 cup icing sugar1 teaspoo n Raspberr y essenceMixed cut fruits(I used 2 ripe pears + 1 apple with skin + 2 Nag pur oranges peeled + 1 cup Pomegran atearils, choo se a col or ful co mbination of fr uits.)

After th e cak e is co oled co mpl etel y, start the layering . Sl ice th e cak e horizontally.

Put the sl ice into the cake tin. First spr ead the Orang e marmalade, level it out evenl y.

Chill a splash proof bowl in the freezer. Next in the splash proof bowl put themascarpone cheese, raspberry essence and add little icing sugar at a time and keep

beatin g with a wooden spatula til l al l icing sugar is inco rpo rated an d you g et stiff

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creamed mascar pon e.

At this po int add th e mixed cut fruits to th e cr eamed mascarpo ne cheese. Mix g entl y.

Fill in al l the mix into th e tin. Place the top sl ice of th e sponge cake over it. Press a bit tomake it stick to th e fill ing . Cover th e tin with cling film and keep in th e fridge to chill .

For the Ganache

1 slab of Bournvill e Dark cho col ate (I used Hazeln ut)50 ml fr esh cream

Just before serving , make the gan ache. Remove the set layered cake onto a serving dish .You can just turn it upside do wn on an y pl ate fo r support an d pl ace th e Fin al servingplate face side down on it. Turn it upright again. Remove the support plate. Leave it tostand uprig ht for further decoration.

In a bowl break the bar of cho col ate into pieces. Place the cream in a clean bowl andheat till it starts boiling, keep stirring so it does not spill over. Pour the boiling cream

over the ch oco late pieces. Beat it to dissolve the cho col ate and fl uff up a bit.

Pour the g anache fr om the center an d move outward. Spread it with a butter kn ife. Witha clean fing er draw the swirl at the center to g ive it a effect of a r ose bud.

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