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Spread love on Valentine's Day
It's easy. Prepare a special treat that's a delight for both the eye and the palate. Your Valentine is guaranteed to be thrilled – whether it's your sweetheart, your neighbour, your best friend or your children. We're sure you'll have no problem deciding who to invite. We've collected some recipes of special treats to inspire you. If you want to prepare a Valentine's dinner, we've got recipes for that too. You'll find them under the link at the bottom of the page.
Below are recipes for Shortbread hearts, Valentine’s Day cake with chocolate, Chocolate Hearts with Mint Chocolate Mousse, Meringue Stacks and Puff Pastry and Apple Hearts.
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Shortbread hearts
Ingredients
250 g plain flour
200 g butter or margarine
100 g Dansukker Icing Sugar
3 g Dansukker Vanilla Sugar
1 egg yolk
Red food colouring or
5-10 g cocoa powder
Heart-shaped cookie cutters in two different sizes
Work the ingredients together to make a dough. Colour a third of the dough pink with food colouring, or brown with cocoa powder. Refrigerate the two types of dough for at least half an hour.
First, roll out the white dough and make heart shapes with a cookie cutter. Place on a baking sheet lined with baking parchment. Roll out the coloured dough and use the smaller cutter to make slightly smaller hearts. Place the smaller, coloured hearts in the centre of the white hearts. Bake at 175°C for about 10 minutes.
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Valentine’s Day cake with chocolate
Ingredients
Cake base
100 g almonds
150 ml Dansukker Granulated Sugar
1 tsp Dansukker Vanilla Sugar
1-2 egg whites
Filling
100 ml milk
150 ml Dansukker Icing Sugar with chocolate flavour
3 egg yolks
1 tsp potato starch
200 g butter
25 g pink marzipan
Grease a heart-shaped cake tin with removable sides and sprinkle the inside with flour. Finely grind the almonds and mix with the granulated sugar and vanilla sugar. Add the egg white to make a spreadable paste. Spread the paste inside the cake tin and bake in the centre of the oven for about 10 minutes at 175°C. Turn the cake out and leave to cool.
Mix together the milk, icing sugar with chocolate flavour, egg yolks and potato starch for the filling, bring to the boil and simmer until the mixture thickens.
Leave to cool, then stir in the butter. Spread a layer of frosting over the cake. Pipe the remaining frosting in swirls over the cake.
Decorate with marzipan hearts.
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Orange hearts
Ingredients
150 g butter or margarine
180 g plain flour
60 g Dansukker Icing Sugar
3 g Dansukker Vanilla Sugar
1 egg yolk
Filling
2 eggs
100 g Dansukker Granulated Sugar
25 g plain flour
15 ml orange juice concentrate
Decoration
Dansukker Icing Sugar
Combine all the dry ingredients in a bowl. Work in the butter/margarine and egg yolk. Refrigerate the dough for 1 hour, then press the dough into greased heart-shaped tins. Bake at the centre of the oven for 6 minutes at 200°C. While the hearts are baking, mix together the ingredients for the filling. Divide the filling between the pre-baked heart tins. Bake for a further 5-7 minutes. Allow the hearts to cool before removing them from the cases. Dust with icing sugar to serve.
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