Valentine’s Surprise Coffee & Berry Cake

It’s annual cliche season, so let’s not make it too boring. This Nespresso cake has a hidden berry center that is shaped like a heart. The only thing you really need to be mindful of, is to cut it the right way!

  • First, the ingredients:
    • For the coffee cake
      • 1/2 shot of your favorite espresso
      • 1 egg
      • 2 Tbsp sugar
      • 3 Tbsp cake flour
    • For the berry jelly heart (yields more than one heart, in case you mess up):
      • 2/3 cup frozen mixed berries
      • 2 Tbsp sugar
      • 1.5 Tbsp gelatin powder
    • For the cream:
      • 1 pack whipping cream powder
      • 1 pack vanillin (or 1/2 tsp vanilla extract)
      • 1 shot espresso, cooled
      • 100ml icy, cold water
  • Method:
    • Cake:
      1. Beat the egg in a bowl using a hand mixer. When bubbles start to form, gradually add in the sugar while beating. Once all the sugar has been added, continue to beat on high speed until pale and frothy.
      2. Gently fold in the cake flour.
      3. Add the espresso and continue to fold until combined.
      4. Bake in a cake ring at 170 degrees Celsius for 16 to 18 minutes.
      5. Set aside to cool completely.
    • Berry Jelly Heart:
      1. In a small bowl combine the berries and sugar. Microwave for 1 minute. Take out the mixture and stir.
      2. Microwave again for 1.5 minutes and stir once more.
      3. Puree the mixture using a hand blender.
      4. Add the gelatin powder and stir it in well.
      5. Pour the mixture into a heart shaped mold and refrigerate for at least 2 hours until set.
    • Coffee Cream:
      1. Combine all ingredients into a bowl and mix using a hand mixer until stiff peaks form.
      2. Drop the cream into a piping bag with your favorite nozzle tip (doesn’t really matter what shape, but stars and flowers look best for decoration)
    • Assembly:
      1. Make a small incision in the center of the cake without cutting all the way through.
      2. Place your heart with the pointy side down, using the incision in the cake to keep it stable.
      3. Fill the surrounding space around the heart with coffee cream, until it is completely covered. Make some kind of marking on the top of the cream to help you remember which way to cut into the heart.
      4. Decorate the top of the cream with some peaks and refrigerate for another 2 hours or until ready to serve.
      5. Cut into the cake with a sharp knife along the longer dimension of the heart to reveal the romantic center ā¤
      6. Enjoy

The raspberry powder dusting and fancy plating are optional. šŸ˜›

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