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Before you jump to Valentine mini heart cake recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
Everybody knows that in order to truly be healthy you need to eat a naturally healthy and balanced diet and get a proper workout regularly. The worst part is that, at the end of the day, we don’t always have enough time or energy required for a healthy lifestyle. Working out at the gym isn’t something people want to do when they get off from work. People crave sweets and salts, not veggies (unless they are vegetarians). You should be thankful to learn that getting healthy doesn’t always have to be super hard work. With training you can get all of the nutrients and the exercise that you need. Here are some of the best ways to be healthy.
Water is the best drinks out there. Soda and coffee, when ingested in small amounts, aren’t that bad. Using them for your only source of hydration, on the other hand, is dumb. Ingesting water instead of other types of drinks is a good way to help your body in its health and hydration. You’re also cutting hundreds of calories from your diet— without having to deal with terrible tasting diet food. Water is ordinarily one of the keys to really slimming down and becoming really healthy.
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We hope you got insight from reading it, now let’s go back to valentine mini heart cake recipe. You can cook valentine mini heart cake using 11 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to prepare Valentine mini heart cake:
- You need For the sponge:
- Get 110 g plain flour
- Get 1 1/2 tsp baking powder
- Get 110 g caster sugar
- Prepare 110 g butter, softened
- Get 2 medium eggs
- You need 1 tsp vanilla essence
- You need For the filling:
- Get good quality raspberry jam
- Use 200 ml double cream
- Use icing sugar, for dusting
Steps to make Valentine mini heart cake:
- Preheat the oven to 170C/325F/gas 3.
- Prepare a rectangular 20 x 30cm flan or cake tin: line it with parchment and grease it lightly, or butter and flour the bottom of the tin.
- Sift the flour with the baking powder into a large bowl.
- Add all the other sponge ingredients.
- Beat with a handheld mixer or in a standing mixer with the paddle attachment for a couple of minutes, until the batter becomes creamy and smooth.
- Spoon it into the prepared tin and bake for 20-25 minutes until the sponge springs back when lightly pressed.
- Loosen the sides with a palette knife; turn the cake out onto a wooden board smooth side down, then carefully peel off the parchment.
- Turn the cake right side up onto a wire rack and cool completely.
- In the meantime lightly whip the cream.
- Using a heart shaped biscuit cutter cut out hearts from the cooled sponge.
- Spread some jam over half the hearts (on the side that was bottoms of the cake) and spoon the whipped cream on the other hearts.
- Sandwich them together and dust with icing sugar before serving.
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