3 amazing dessert recipes for Valentine\’s Day

Who doesn\’t want to surprise Bae with a special cake but can\’t find a decent recipe? Here are 3 amazing dessert ideas- from a delectable Vanilla cake to blueberry cupcake and a decadent strawberry cake. Designed by experts, so that you can make your partner feel special at home, with these lovely desserts.

Dessert ideas for Valentine\’s day

1. Vanilla Cake with Strawberry Compote

By Sous Chef Sasha Wadhwa– Pastry & Bakery, Couche Patisserie

PREP : 40MINS

Cooking: 2–3 hours

Servings- 3

Nutritional Value–

CALORIES- 298
FATS- 20

Ingredients for Vanilla Sponge Cake (6 inch pan)

100 gms Maida
½ tsp Baking Powder
140 gms Thick Curd
½ tsp Baking Soda
80 gms Caster Sugar
50 gms oil
½ tsp Vanilla Extract

Baking Time – 25-30 minutes

Baking Temperature – 150°C

Method

Preheat oven to 150°C
Mix the baking soda and curd well and set aside.
Whisk oil and caster sugar until well combined.
Add in vanilla and curd + baking soda mixture and whisk until it comes together.
Sift in the maida and baking powder and fold gently with a spatula until batter looks well combined and no flour pockets are visible.
Pour into a greased pan and bake for 25-30 minutes, or until a skewer inserted to check doneness comes out clean.

Ingredients for Strawberry Compote

80 gms diced Strawberries (1)
160 gms chopped Strawberries (2)
3 tbsp/45 gms Caster Sugar
¼ Lemon
½ tsp Vanilla Extract (optional)

Method

Add 80 gms diced strawberries to a pan with the caster sugar. On a low flame, slowly let the strawberries cook down. Stir occasionally and make sure the mixture doesn’t stick to the base of the pan.
When the mixture has thickened up (about 10-15 minutes), switch off the flame and set aside. Let it cool.
Add the chopped strawberries to the cooked strawberry compote, along with the lemon juice and vanilla and mix to combine. Refrigerate until required.
Slice the vanilla sponge cake and serve with a side of strawberry compote and whipped cream.

Serving suggestion – You can also make a layered cake by slicing the cake in half horizontally, and layering it with strawberry compote and whipped cream. Cover the sides and top with whipped cream and garnish with fresh strawberries and Voila! your dessert is ready.

Also read- 5 Best Cloud Kitchens for a Valentine’s Day Celebration

2. Blueberry & Blue Matcha Cup Cake

Delicious cup cake recipe especially curated by Group Pastry Chef Balwinder Singh, Centre Point hotel Nagpur.

Preparation – 40MINS

Cooking: 1 hours

Servings- 4

Nutritional Value–

CALORIES-100
FATS- 10

Ingredients

For Cup Cake Batter

50gm Butter
50gm Castor sugar
1 Egg
50gm Flour
0.02gm Baking Powder
0.05gm Blue Tea Matcha Powder
0.1gm Blueberry Filling

For topping

20gm Whip cream
2gm Blue Tea Matcha Powder
5gm Milk Maid
2no Fresh Blueberries
Sugar Sprinklers for Garnish

Method

Weight all the above ingredients and cream butter and castor sugar with hand whisker.
Now add eggs and mix it well till all lumps smoothen properly.
Now add all dry ingredients and blue berry filling and mix till all ingredients may make smooth Batter.
Reheat oven on 180 degree C and bake the mixture by pouring in cupcake molds about 12-15 min.
For topping take whip cream add milk maid and blue matcha powder and make smooth blue cream.
Now cool the cup cake for an hour. Now put the prepared topping cream in piping bag and pipe the cream with star nozzle on top of cup cake as you desire. Now garnish with blue berries and sugar sprinklers and your dessert is ready!

3. Classical vanilla and strawberry cake

By Chef Akash khandelwal, Sous Chef – Pastry & Bakery, Welcomhotel Sheraton New Delhi

Prep – 60MINS

Cooking: 2–3 hours

Servings- 3

NUTRITIONAL VALUES

CALORIES- 355
FATS- 32
CHOLESTEROL-0.283

Sponge cake:

3 eggs with vanilla essence
90g sugar
90g flour
30g unsalted butter, melted

Syrup:

200ML cane sugar syrup (50gm sugar and 150ml hot water)

Strawberry mousse:

3 gelatin sheets
370ml whipping cream (up to 40% fat)
250g strawberries
50g sugar

For the garnish:

250g fresh strawberries

Method

Sponge cake: –Whisk eggs with sugar until light & fluffy, slowly fold in the flour. Add the melted butter at the last and bake at 180c for 15 mins in a heart shape tin.

Strawberry mousse: –Soak the gelatin in ice-cold water. Take the strawberries in a pan and sugar. Cook slowly and create a preserve like structure. Add the soaked gelatin into the compote. Whip the cream and until soft and fluffy. Fold the cream in the compote. Creating a strawberry mousse. Chill in a refrigerator.

Assembling: –Take a heart shape ring and arrange strawberries on the corners. Take the sponge and apply sugar syrup using a brush. Pipe the strawberry mousse using a star nozzle and put ½ strawberries in an arrangement. Creating an aesthetic look.