Raspberry Heart-Beet Valentine’s Cake
Description
This layered, heart-shaped gluten-free cake will stun your loved ones with its deliciousness—it’s also incredibly beautiful, and fairly easy to make! It just takes a bit of patience and love.
If you enjoy making beautiful desserts, this cake is worth creating at home. It’s also a great opportunity to practice your gluten-free cake baking for special occasions--you can obviously decorate it however you like.
Get creative, and let us know what you think about the recipe!
Ingredients
For the Joconde Cake:
For the Cream:
For Decoration:
Instructions
Prepare the Joconde Cake
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While you gather your ingredients, preheat the oven to 200°C (390°F) and line a 40x30 cm (16x12 inch) baking dish with parchment paper.
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In a mixing bowl, whip the whole eggs, almond flour, gluten-free flour, coconut sugar (125 g), salt, and beetroot puree until smooth and airy.
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In a separate bowl, whisk the egg whites with 2 Tbsp of coconut sugar until soft peaks form.
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Gently fold the whipped egg whites into the egg & flour mixture.
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Spread the batter evenly onto the prepared baking dish and bake for 10-15 minutes, or until set and lightly golden.
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Once cooled, cut out 8 heart shapes (4 hearts for each cake) using a heart-shaped cutter.
Prepare the Cream
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In a blender, puree the raspberries and strain the juice to remove seeds.
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In a large bowl, whip the mascarpone, agave syrup, and cream until smooth and fluffy.
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Divide the mascarpone mixture:
- Mix 2/3 of the mascarpone with the raspberry puree for a pink cream.
- Reserve the remaining 1/3 as white cream for frosting.
Assemble the Cake
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Layer the heart-shaped cake layers with the raspberry mascarpone cream in between, alternating cake and cream. Use two hearts per cake for a four-layer design.
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Frost the outside of the cakes with the white mascarpone cream.
Decorate the Cake
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Use a piping bag to pipe the remaining raspberry mascarpone cream for decorative swirls or accents.
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Garnish with fresh raspberries for an elegant finish.
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Slice and serve.
Note
The beet puree listed in the ingredients is simply made by cooking beets until they are completely tender, and then blending them into a smooth puree. If you pass this pureed mixture through a fine mesh strainer using a spoon, you will achieve an even finer final cake texture. It’s a bit more effort—but it’s worth it!
Store the cakes in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for 10-15 minutes before serving for the best texture and flavor.
Enjoy creating and indulging in this elegant dessert!
