Red Passion Cake

Name: Red Passion Cake
Cuisine: American
Ingredients: 1 2/3 cups raspberry jam (about 400 grams);; red currants;; strawberries;; raspberries;; cake glaze spray; For the Red Lemon Sponge Cake:; 1 cup self-rising flour (about 120 grams);; grated zest of 1 lemon;; 1 cup potato starch (about 120 grams);; red food coloring, as needed;; 8 eggs;; 1 pinch salt;; 1 1/4 cups sugar (about 240 grams) + 1 tablespoon sugar;; For soaking:; pomegranate juice;; For the cream:; 1 cup heavy cream (about 250 ml);; 3 1/2 oz Ruby chocolate (about 100 grams) + 1 3/4 oz (about 50 grams);; 1 cup mascarpone cheese (about 250 grams);; 3 tablespoons raspberry jam;

Lacucinaazzurradifrancesca @francesca_lupinetti

Riva Ligure

RED PASSION CAKE, a red cake to celebrate Valentine’s Day! A red sponge cake soaked with pomegranate juice, filled with Ruby chocolate cream and fresh red fruit. Delicious! You have to try it!

Lacucinaazzurradifrancesca @francesca_lupinetti

Riva Ligure

RED PASSION CAKE, a red cake to celebrate Valentine’s Day! A red sponge cake soaked with pomegranate juice, filled with Ruby chocolate cream and fresh red fruit. Delicious! You have to try it!

Saved

Ingredients

1 2/3 cupsraspberry jam (about 400 grams);
red currants;
strawberries;
raspberries;
cake glaze spray
For the Red Lemon Sponge Cake:
1 cupself-rising flour (about 120 grams);
grated zest of 1 lemon;
1 cuppotato starch (about 120 grams);
red food coloring, as needed;
8eggs;
1 pinchsalt;
1 1/4 cupssugar (about 240 grams) + 1 tablespoon sugar;
For soaking:
pomegranate juice;
For the cream:
1 cupheavy cream (about 250 ml);
3 1/2 ozRuby chocolate (about 100 grams) + 1 3/4 oz (about 50 grams);
1 cupmascarpone cheese (about 250 grams);
3 tablespoonsraspberry jam;

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Steps

1

Prepare the sponge cake well in advance. Separate the egg yolks from the whites. Add the sugar and grated lemon zest to the yolks. Beat with an electric mixer until the mixture is light and fluffy. Beat the egg whites with 1 tablespoon of sugar until stiff peaks form. Add a pinch of salt to the yolk mixture. Gently fold the beaten egg whites into the yolk mixture, mixing from bottom to top.
2

Add the self-rising flour and potato starch, sifting them in a little at a time. Mix well. Add red food coloring and mix gently, always folding from bottom to top.
3

Pour the batter into a rectangular cake pan sprayed with nonstick baking spray.
4

Bake in a preheated oven at 350°F (180°C), using conventional heat (top and bottom), for 35 minutes. Then leave it in the turned-off oven for another 10 minutes before removing.
5

Let the cake cool at room temperature, then transfer it to a serving tray.
6

Now prepare the cream. Melt 3 1/2 oz (100 grams) of Ruby chocolate in a double boiler. Let it cool to room temperature. Cut the remaining 1 3/4 oz (50 grams) into small cubes. In a bowl, combine the mascarpone and melted Ruby chocolate and beat together with a whisk.
7

Add the heavy cream and whip everything together. If your raspberry jam has seeds, strain it through a fine mesh sieve. Add three tablespoons of jam to the cream. Whip well. Add the Ruby chocolate cubes.
8

Mix well. Your cream is ready!
9

Cut out the center of the sponge cake, leaving a border, by making strips and removing them. Make the base even. Soak it with pomegranate juice. Spread an even layer of raspberry jam. Add the prepared cream and smooth it out.
10

Decorate as you like with fresh red fruit: red currants, strawberries, and raspberries. Spray a little cake glaze over all the fruit. Your RED PASSION CAKE is ready!
11

Serve and enjoy!