Valentine’s Mystery “Burn-Away Cake” (Gluten Free)
Unlock the sweetest riddle this Valentine’s Day with this mysteriously delicious “Burn-Away Cake”! This unconventional treat will melt hearts and will take you on a romantic adventure unlike any other!
Enjoy this delicious recipe and more with bon COOK’s New FORTEEZ Medium Round Mold (Shopping Link HERE). Please let me know how you like it. Bon Appétit!
Looking for some inspiration?… For more Valentine Recipes, click HERE!, Mardi Gras / Carnaval Recipes, click HERE!, For Waffles, click HERE! and for Crêpes, click HERE!
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Valentine’s Mystery “Burn-Away Cake” (Gluten Free)
Unlock the sweetest riddle this Valentine's Day with this mysteriously delicious "Burn-Away Cake"! This unconventional treat will melt hearts and will take you on a romantic adventure unlike any other!
Equipment
Ingredients
ALMOND CAKE (x3 for each layer)
- 2.30 oz (65 g) butter (Melted)
- 3 eggs
- 3.50 oz (100 g) granulated sugar
- 5.30 oz (150 g) almond flour
- 1/4 tsp (5 g) almond extract
- red food coloring (I used Gel)
VANILLA BEAN MASCARPONE FROSTING
- 16 oz (450 g) Mascarpone cheese
- 8.47 oz (240 g) powdered sugar
- 17.64 oz (500 g) heavy cream (Very Cold)
- 1 tsp (5 g) vanilla bean paste
- 1 tsp (4 g) almond extract
Instructions
- Place your Medium Round Mold on the top of your Medium Perforated Baking Sheet. Set aside.
- Preheat oven to 350F/180C.
ALMOND CAKE PREPARATION (x3 for each layer)
- Place butter in a small sauce pan and heat on low until melted. Set aside.2.30 oz butter
- In a mixing bowl, whisk the eggs together with the sugar, almond flour and almond extract. Mix until combined. Repeat for cake #2 and cake #3.3 eggs, 3.50 oz granulated sugar, 1/4 tsp almond extract, 5.30 oz almond flour
- Red Food Coloring Instructions: #1 cake: 1/4 teaspoon ; #2 cake: 1/2 teaspoon and #3 cake: 3/4 teaspoon. Mix well until the color is combined.
- Pour the batter into the Medium Round Mold. You can bake the 3 molds together when placed on the Large Perforated Baking Sheet. Set aside.
BAKE!
- Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 12 minutes). It is ready when the toothpick inserted into the center comes out clean.
- Once your almond cakes are out of the oven, let them cool down for 15 minutes before demolding onto a cooling rack. NOTE: If you are making them a day ahead, simply wrap them in plastic and store in the refrigerator.
VANILLA BEAN MASCARPONE FROSTING
- In a mixing bowl, beat the mascarpone cheese, until smooth on medium speed for about 1 minute. Add the almond extract and vanilla bean paste, continue beating for about 30 seconds on medium speed.
- Then, add the powdered sugar a little at a time. Beat until light and fluffy for about 2 minutes. Scrape the sides if necessary.
- Add the heavy cream a splash at a time while beating on Medium High Speed until light and fluffy (no more than 3 minutes). IMPORTANT: Do not over mix!
- Fill your Pastry Bag with your vanilla bean mascarpone frosting and refrigerate the extra in the mixing bowl.
ASSEMBLY (OPTION 1)
- Place Cake #1 on top of your service plate, then spoon a tin layer of frosting. Repeat this step for cake #2 and cake #3. Fill the gaps in between with the cream and spread some on top. Refrigerate for about two hours to allow the cream to cool down and the cake to keep a good temperature before putting your burn-away cake together.
ASSEMBLY (OPTION 2)
Video
Nutrition
Nutrition Facts
Valentine's Mystery "Burn-Away Cake" (Gluten Free)
Amount Per Serving
Calories 472
Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 24g150%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 137mg46%
Sodium 83mg4%
Potassium 57mg2%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 10g11%
Protein 8g16%
Vitamin A 1337IU27%
Vitamin C 0.3mg0%
Calcium 114mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!
Waouh, c’est trop beau ! Je n’avais jamais vu de gâteau avec une déco qui se brûle et en révèle une autre.
Bonne journée, bises.
C’est franchement super sympa ; bon je t’avoue les layer cake et moi ca fait deux (c’est long et il faut de la patience) Grosses Bises, ~Nessa
Ah oui il est trop beau ton gâteau ma Nessa
Bonne journée
Bisous
J’ai eu un gros coup de coeur pour ce gateau que je voulais faire depuis longtemps! Grosses Bises, ~Nessa
magnifique
bonne journée
Merci Miss! Pleins de Gros Bisous! ~Nessa
yb superbe gâteau et une bonne fête
bises
Merci cela me touche beaucoup! Grosses Bises, ~Nessa