Best Aarsis Ultimate Valentine Cake Recipes

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VALENTINE COFFEE CAKE



Valentine Coffee Cake image

With this easy refrigerator dough, you can mix the dough two days ahead and shape the coffee cake the night before baking. First thing in the morning on Valentine's Day, all you need to do is to bake this delicious nut and cinnamon cake and bring it to your still sleeping sweetheart.

Provided by Olha7397

Categories     Yeast Breads

Time 45m

Yield 1 heart shaped coffee cake

Number Of Ingredients 14

1/2 cup milk, scalded and cooled to lukewarm (105 to 115 F.)
2 3/4 teaspoons active dry yeast (1 package)
1/4 cup sugar, divided
1/2 teaspoon salt
1 large egg, lightly beaten
2 1/2 cups all-purpose flour
1 cup unsalted butter, chilled and cut into pieces (2 sticks)
1/4 cup unsalted butter, melted
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 cup chopped walnuts
1 cup confectioners' sugar
2 -3 teaspoons cream or 2 -3 teaspoons milk
1 teaspoon vanilla

Steps:

  • In a small bowl, combine the milk, yeast, and 1 tablespoon of the sugar. Let stand for 5 minutes until the yeast foams. Whisk in the salt and egg. Set aside.
  • Measure the flour into a large mixing bowl or into the work bowl of a food processor. Cut the butter into the flour until the mixture resembles coarse crumbs.
  • Pour the liquid ingredients over the flour mixture. Mix lightly with a fork or use short pulses if using the food processor, until the flour is just moistened. Cover with plastic wrap and refrigerate at least 4 hours or up to 2 days.
  • When you're ready to shape the cake (you can shape the coffee cake, cover, refrigerate overnight, and bake it in the morning; or you can shape it, let it rise, and then bake it), remove the dough from the refrigerator.
  • Lightly grease a baking sheet or cover with parchment paper.
  • Turn the dough out onto a lightly floured surface and roll it out to make a 15 inch circle about 1/3 inch thick. To fill the cake, brush with the melted butter. Mix the sugar and cinnamon in a small bowl and sprinkle over the dough. Sprinkle with the nuts.
  • Roll up jelly roll fashion. Place on the prepared baking sheet. Fold the roll in half so that one half is on top of the other. Seal the open ends together. With a sharp knife, make a cut from the folded end lengthwise down the center of the roll, cutting from the top roll through to the bottom to within 2 inches of the sealed end. In so doing the folded end of the roll will separate out to form the two lobes of a heart shape. Spread out the two sides to expose the filling.
  • Let rise, lightly covered, until puffy, about 45 minutes, or cover and refrigerate over night. If refrigerated, remove from the refrigerator 1 hour before baking so that the coffee cake can rise and come to room temperature.
  • Preheat the oven to 375°F Bake for 20 to 25 minutes until light brown. Remove and cool on a wire rack.
  • In a small bowl, combine the icing ingredients. Drizzle over the warm coffee cake.
  • Makes 1 heart shaped coffee cake.
  • B. Ojakangas' Great Holiday Baking Book.

Nutrition Facts : Calories 4833.3, Fat 284.6, SaturatedFat 156.2, Cholesterol 849.8, Sodium 1342.2, Carbohydrate 529.1, Fiber 15.9, Sugar 270.9, Protein 58.4

THE ULTIMATE VALENTINE CAKE



The Ultimate Valentine Cake image

Categories     Cake     Liqueur     Milk/Cream     Mixer     Chocolate     Dessert     Bake     Freeze/Chill     Valentine's Day     Raspberry     Strawberry     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 25

Chocolate Heart Lid
3 ounces imported white chocolate (such as Lindt or Tobler), chopped
3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Cake
9 ounces imported white chocolate (such as Lindt or Tobler), chopped
5 large eggs, separated, room temperature
1/2 cup plus 1 tablespoon sugar
1tablespoon framboise liqueur or Grand Marnier
1 teaspoon vanilla extract
6 tablespoons (3/4 stick) unsalted butter, melted, warm
3/4 cup cake flour
Icing
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/4 cups (2 1/2 sticks) unsalted butter
3 tablespoon light corn syrup
3 tablespoons framboise liqueur or Grand Marnier
Assembly
1 1-pint basket strawberries, hulled and halved
1 1/2-pint basket raspberries
1 1-pint basket strawberries with stems, halved through stem end (stems left intact)
Berry Compote
2 1-pint baskets strawberries, hulled and sliced
3 tablespoons sugar
2 tablespoons framboise liqueur or Grand Marnier
2 1/2-pint baskets raspberries

Steps:

  • To make heart lid:
  • Cut heart-shaped piece of waxed paper about 4 inches larger than 8x2-inch bottomless heart-shaped cake pan. Place on cookie sheet. Lightly oil inside of heart pan with vegetable oil. Butter outside of pan. Place heart pan atop paper on cookie sheet. Press waxed paper up onto outside of buttered pan to adhere, to prevent chocolate from leaking out. Place white chocolate in bowl. Set bowl over saucepan of simmering water; stir until smooth. Remove from over water. Place bittersweet chocolate in another bowl. Set bowl over saucepan of simmering water; stir until smooth. Remove from over water.
  • Drop white chocolate by spoonfuls inside heart, spacing apart and allowing some to touch inner edge of pan. Drop bittersweet chocolate by spoonfuls into spaces. Move heart pan gently from side to side to distribute chocolate evenly and fill in heart completely. Swirl mixtures together using tip of knife. Holding cake pan to cookie sheet with hands, tap sheet firmly on counter to flatten chocolate. Freeze until firm, about 20 minutes.
  • Run small sharp knife around outside of pan to loosen chocolate. Remove pan. Refrigerate chocolate lid until ready to use. (Can be prepared 1 week ahead. Cover with plastic wrap.)
  • To make cake:
  • Preheat oven to 350°F. Butter and flour 8x2-inch bottomless heart-shaped cake pan. Cut heart-shaped piece of heavy-duty foil 4 inches larger that heart cake pan. Butter and flour foil. Place on heavy large cookie sheet or double-stacked cookie sheets. Center heart pan on foil. Wrap foil around outsides of pan, folding, pressing and crimping firmly to adhere, to batter from leaking out. Place white chocolate in bowl. Set bowl over sauce-pan of simmering water; stir until smooth. Remove from over water.
  • Using electric mixer, beat yolks and 1/2 cup sugar in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 3 minutes. Beat in framboise and vanilla, then butter. Add melted chocolate and beat until just combined.
  • Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks. Gradually add remaining 1 tablespoon sugar and beat until just stiff. Mix flour into chocolate mixture (batter will be very thick). Stir in 1/4 of whites to lighten. Gradually fold in remaining whites. Pour batter into prepared pan. Bake 45 minutes. Cover top with foil. Bake until tip of small knife inserted into center of cake comes out clean, about 20 minutes (cake will be well browned). Cool in pan on rack.
  • To make icing:
  • Melt chocolate, butter and corn syrup in heavy medium saucepan over low heat, stirring until smooth. Stir in framboise. Cool icing until firm enough to spread, about 2 hours.
  • Run small sharp knife around cake pan sides to loosen. Cut cake into 2 layers using serrated knife. Place bottom cake layer on platter cut side up. Spread 2/3 cup icing over. Cover with top cake layer cut side down. Spread all but 1/2 cup icing over top and sides of cake. Refrigerate cake until icing is set, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate cake and remaining icing separately. Rewarm icing over very low heat until just spreadable before continuing with recipe.)
  • To assemble:
  • Mound some hulled strawberries and raspberries on right half of heart cake. Position lid atop berries at angle, moving berries around so that left edge of lid rests on left edge of cake. Tuck half of strawberries with stems, stems facing out, between cake and lid. Spread remaining icing over sides of cake where lid is attached, smoothing with spatula to create boxlike appearance. Reserve remaining strawberries and raspberries for garnish. Refrigerate cake until icing is set, about 1 hour. (Can be assembled 12 hours ahead.)
  • To make Berry Compote:
  • Toss two 1-pint baskets strawberries with sugar and framboise in large bowl. Chill at least 1 hour or up to 6 hours. Add raspberries and toss gently.
  • Arrange reserved berries on platter around cake. Serve cake, spooning compote over each piece.

AARSI'S ULTIMATE POTATO PATTIES



Aarsi's Ultimate Potato Patties image

The versatile potato does it again! Delicious puff-pastry pockets filled with aromas of India taste like something that would take hours to make but it is super easy and one is not enough.

Provided by Aarsis Kitchen

Categories     Breakfast

Time 3h

Yield 18 patties, 8 serving(s)

Number Of Ingredients 14

3 russet potatoes, boiled, peeled and semi mashed
2 green chili peppers, seeded and split
1/2 teaspoon turmeric powder
2 tablespoons vegetable oil
2 teaspoons table salt, plus more according to taste
1/2 cup fresh coriander leaves, chopped
1 teaspoon garam masala
1/2 red onion, chopped
2 tablespoons coriander powder
1/2 teaspoon red chili powder
2 puff pastry sheets, thawed (I use store bought)
1 tablespoon lemon juice
1 egg
1 tablespoon tap water

Steps:

  • Pre-heat the oven at 375 degree.
  • Heat oil in a pan. Add turmeric powder, green chilies and onions along with the salt. Sauté until the onions are translucent. Do not brown them.
  • Add the potatoes along with coriander powder, red chili powder and the garam masala.
  • With regular stirring, cook the potatoes until the mixture starts coming together.
  • Now, add the lemon juice and coriander leaves. Stir to combine.
  • Remove from heat and let the mixture completely cool.
  • In a bowl, lightly beat the egg along with 1 Tbsp of water and keep aside.
  • Line a baking tray with aluminum foil or parchment paper. Coat this with cooking spray. Set aside.
  • Unfold the thawed pastry sheet on a lightly floured surface.
  • If there are ridges in the pastry sheet, gently flatten them with a rolling pin.
  • Cut the sheet into either four 5-inch-by-5-inch or six 4-inch-by-4-inch squares.
  • Place about 2 Tbsp of potato mixture in the center of each square. I use an ice-cream scoop to make sure that al the patties have equal amount of filling.
  • Brush all the four sides with the egg and water solution.
  • Take the opposite sides of the square and fold to create a triangle. Seal the ends tight with your fingers. Then crimp them with a fork.
  • Place the filled patties on the baking tray.
  • Brush the tops and sides of these patties with the egg and water solution.
  • With a knife, create a small slit on top of each pastry. This will help the steam to escape during the baking.
  • Bake the patties on the medium rack of a pre-heated oven until they are golden brown in color and cooked through.
  • Remove from the oven and serve hot with tomato ketchup.
  • Enjoy these savory patties with your loved ones!

Nutrition Facts : Calories 449, Fat 27.6, SaturatedFat 6.6, Cholesterol 23.2, Sodium 753.3, Carbohydrate 44, Fiber 3.1, Sugar 2.1, Protein 7.3

AARSI'S ULTIMATE VALENTINE CAKE



Aarsi's Ultimate Valentine Cake image

This cardamom scented chiffon cake is inspired by the aromatics found in India. Each bite is like an air pillow, with an explosion of flavors. It is the moistest cake you will ever have!

Provided by Aarsis Kitchen

Categories     Dessert

Time 3h

Yield 6 Cakes, 6 serving(s)

Number Of Ingredients 14

1 cup cake flour
14 tablespoons powdered sugar or 14 tablespoons confectioners' sugar, divided in to 2 equal parts
1 1/2 teaspoons baking powder
1 pinch table salt
3 eggs, separated
6 tablespoons water
1/4 cup vegetable oil
1 green cardamom pod, crushed seeds
cooking spray
all-purpose flour, for dusting
1 cup heavy whipping cream
7 tablespoons powdered sugar or 7 tablespoons confectioners' sugar
1 1/2 tablespoons edible rose water
pink food coloring

Steps:

  • Method for Cake:
  • Preheat oven to 325°F.
  • Sift together flour, baking powder, salt and 7 tablespoons of powdered sugar. Set aside.
  • Using the paddle attachment, start beating the egg yolks in a bowl.
  • While beating the eggs, very slowly add water. Combine well.
  • Now slowly add the oil to create an emulsion (smooth consistency).
  • Add the sifted flour mixture in several batches to form a smooth batter.
  • Add the cardamom seeds. Mix for another ten-fifteen seconds. Set aside.
  • In a separate bowl, start beating egg whites while gradually adding seven tablespoons of powdered sugar.
  • Beat until this mixture forms peaks and triples in volume.
  • Gently, fold the egg whites into the egg yolk and flour batter. Do this in three batches and do not over mix.
  • Pour the batter on to a 12" x 16" baking sheet, which has been coated with cooking spray and dusted with all-purpose flour.
  • Place this tray on the top rack of the preheated oven.
  • Bake until the cake tester comes out clean. It should take about ten to fifteen minutes, depending on the oven.
  • When the cake is baked, take the baking sheet out of the oven and place it on a cooling rack. Bring to room temperature.
  • Using a 3-inch cookie cutter cut 12 circles out of the cake sheet. Set them aside.
  • Method for Rose Frosting:
  • Start beating 1 Cup heavy whipping cream in a mixer bowl, using a whisk attachment.
  • Once frothy, gradually add the powdered sugar.
  • Once the sugar is combined, add the food color with the help of a toothpick.
  • Add the rose water.
  • Continue beating until it triples in volume and forms peaks.
  • Place the frosting in a zip lock bag. Seal the bag to remove air. Push the frosting to one corner and snip that corner of the bag.
  • Garnishing:
  • Unsalted Shelled Pistachios, chopped.
  • Edible Dried Rose Petals.
  • Once, you have the frosting ready and the cake cooled, its time to get creative!
  • Assembling:.
  • Place one cake circle at the bottom of a glass bowl.
  • Pipe the prepared frosting to cover this cake circle.
  • Place another cake circle on top of this frosting and repeat part 2.
  • Garnish with pistachios and rose petals.

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Valentine's Day is the most romantic day of the year when couples express their love for each other in unique ways. One of the best ways to show your love is by making a delicious dessert for your significant other. Aarsis Ultimate Valentine Cake Recipes is the perfect guide to creating delectable cakes that will help you celebrate your love.

Why Choose Aarsis Ultimate Valentine Cake Recipes?

Aarsis Ultimate Valentine Cake Recipes provides a plethora of cake recipes that cater to everyone's taste. From traditional red velvet cakes to more exotic tiramisu cakes, these recipes are guaranteed to make your partner feel special. The best part is that these recipes are easy to follow, even for a novice baker.

Valentine Cake Recipes

1. Red Velvet Cake
This classic cake is perfect for Valentine's Day, with its deep red color and delicious cream cheese frosting. This recipe includes a few extra ingredients, such as sour cream and vinegar, which give the cake its signature tanginess.
2. Strawberry Shortcake
Nothing says romance like strawberries, and this cake is filled with them. The sponge cake is light and airy, while the whipped cream and fresh strawberries create a sweet and refreshing flavor.
3. Tiramisu Cake
This Italian classic has been transformed into a cake that is perfect for Valentine's Day. Layers of coffee-soaked sponge cake and creamy mascarpone filling create a decadent dessert that is sure to impress.
4. Chocolate Lava Cake
This rich chocolate cake is perfect for satisfying your partner's sweet tooth. The center of the cake is gooey and molten, making it a perfect dessert for a romantic night in.
5. Lemon Blueberry Cake
This cake is perfect for those who prefer a tangy flavor. The fresh blueberries and lemon zest in the cake batter create a delicious taste that is topped with a light cream cheese frosting.

Conclusion

Aarsis Ultimate Valentine Cake Recipes is the perfect guide to creating delicious and romantic desserts for your partner. These recipes are easy to follow and provide a wide variety of options to choose from, so you can find the perfect cake to celebrate your love. Make sure to try out these recipes and create a Valentine's Day dessert that will be remembered for years to come.

Valuable Tips for Making Aarsis Ultimate Valentine Cake Recipes

Valentine's Day is often associated with love, romance, and sweet treats. One of the most popular sweet treats to make for Valentine's Day is a delicious and romantic cake. Aarsis ultimate Valentine cake recipes are a perfect choice to impress your loved one. However, creating the perfect cake can be a challenge, especially if you are not experienced with baking. Here are some valuable tips that can help you make the perfect Aarsis ultimate Valentine cake recipe.
1. Follow the Recipe to the Letter
The first, and most important tip, is to follow the recipe to the letter. Read the recipe carefully and make sure that you understand each step. Also, make sure you have all the ingredients in the right quantities. Baking is a science, and even small changes in ingredients or ratios can affect the outcome of your cake. If you are not sure about how to measure ingredients, use a kitchen scale to ensure accurate measurements.
2. Preheat Your Oven and Prepare Your Pans
Preheat your oven to the right temperature as indicated in the recipe. Even if you are in a hurry, do not skip this step, as it can affect the texture and taste of your cake. Also, ensure that your cake pans are prepared adequately. Grease them with butter or oil and sprinkle some flour or cocoa powder to prevent the cake from sticking to the pan.
3. Use Quality Ingredients
The quality of the ingredients you use can affect the taste of your cake. Use fresh and high-quality ingredients, especially when it comes to eggs, flour, and butter. Using low-quality or stale ingredients can lead to a flat or dense cake. Also, use the right type of flour for the specific recipe. For example, cake flour is best suited for cakes, while all-purpose flour is better for bread or pastries.
4. Measure Ingredients Accurately
Measuring ingredients accurately is essential for baking. Use measuring cups or a kitchen scale to ensure you add the right amount of each ingredient. Even a slight variation can affect the texture and taste of your cake. Be especially precise when measuring baking powder, baking soda, and salt, as they can significantly affect the rise of your cake.
5. Cream Butter and Sugar Well
Creaming butter and sugar together is a crucial step in making a fluffy and tender cake. Creaming incorporates air into the batter, creating a light and airy texture. Use room temperature butter and sugar, mix them on medium to high speed until they are light and fluffy, and then add the eggs one at a time.
6. Don't Overmix the Batter
Overmixing the batter can lead to a tough and dense cake. Mix the ingredients just enough to combine them, and then stop. If you are using an electric mixer, use the lowest speed possible. Also, avoid over-filling the pans, as this can cause the cake to overflow and become dense.
7. Check the Cake for Doneness
Check the cake for doneness by inserting a toothpick or cake tester into the center of the cake. If it comes out clean, then the cake is ready. If not, bake for a few more minutes and check again. Do not open the oven door while the cake is baking, as this can cause the cake to sink or collapse.
8. Cool Your Cake Before Decorating
Allow your cake to cool completely before decorating it. If you try to frost or decorate a warm cake, the frosting will melt or slide off. Also, ensure that your frosting or icing is at the right consistency. If it is too soft, the frosting will slide off the cake, and if it is too thick, it will be hard to spread.
9. Decorate Your Cake Creatively
Decorating your cake is a creative process that can add an artistic touch to your baking. Decorate your cake with your Valentine's favorite colors, themes, or design. Use edible decorations such as fresh fruits, flowers, or chocolate to enhance the flavor and appearance of the cake. Remember, the appearance of your cake can be as important as its taste.
10. Store Your Cake Properly
Store your cake properly to keep it fresh and moist. Once decorated, store it in a cool and dry place, preferably in an airtight container or cake dome. You can also refrigerate it, but make sure to bring it to room temperature before serving. Depending on the recipe, some cakes can stay fresh for up to five days. In conclusion, making Aarsis ultimate Valentine cake recipes can be a challenging but rewarding experience. By following these valuable tips and guidelines, you can create a delicious and impressive cake that will delight your loved ones. Remember to be creative, precise, and patient, and most importantly, have fun baking!

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