Valentine's Day Cake
Calories: 24
Adjust Servings Here: 8 servings
Description
Fresh strawberries and cream cheese are a classic combination. And these sweet-and-sour flavors work well in this delicious strawberry cream cheese mousse heart dessert. The perfect Valentine's day cake.
Ingredients
Cookie base
- 2 cups (200 g) Graham crackers
- ⅓ cup (60 g) Melted butter
White base
- ½ cup (113 g) Cream cheese
- ½ cup (113 g) Sour cream
- 2 tbsp Sugar
- 1 tbsp Lemon juice
- ½ cup (120 g) Heavy cream 38% fat
- 5 g (1.25 tsp) Gelatin powder
- ¼ cup (60 ml) Water
Strawberry base
- ½ cup (113 g) Cream cheese
- ½ cup (113 g) Sour cream
- 2 tbsp Sugar
- 1 tbsp Lemon juice
- ½ cup (120 g) Heavy cream
- ½ cup (125 g) Strawberry puree
- 5 g (1¼ tsp) Gelatin
- ¼ cup (60 ml) Water
Strawberry jello top
- ½ cup (116 g) Strawberry puree
- ¼ cup (50 g) Sugar
- 1 cup (240 ml) Water
- 4 g (1 tsp) Gelatin
Instructions
Cookie base
- Pan - Line the base of an 8-inch heart-shaped pan with parchment paper and the sides with parchment paper or dessert sleeves. Pro tip - I used a 7-inch heart ring for height but you can also use the round or square pan for this dessert.
- Process - In a bowl of a food processor, process the cookies until you have bread consistency. In a small bowl, combine the cookie crumbs and melted butter.2 cups Graham crackers, ⅓ cup Melted butter
- Press - Pour the crumbs into the base of the prepared baking pan. Then, press down with the bottom of a tall glass or measuring cup. Press firmly and chill in the fridge for 10 minutes.
White layer
- Combine - In the bowl of a stand mixer with the whisk attachment, combine the cream cheese, sour cream, sugar, and heavy cream until you have very soft peaks. Pro tip - The mixture has to be pouring consistency so it flows into the pan and sets without air pockets.½ cup Cream cheese, ½ cup Sour cream, 2 tbsp Sugar, 1 tbsp Lemon juice, ½ cup Heavy cream
- Gelatin - In a small microwave-safe bowl, soak the gelatin in water. Heat at 50% power until completely dissolved. Next, add 2 tbsp of the cream mixture to the gelatin to temper it. Then, return it back to the bowl and combine well but do not over mix. Pro tip - Overmixing will create gelatin threads.5 g Gelatin powder, ¼ cup Water
- Chill - Pour the white mixture over the chilled cookie crust. Tap to help it settle down. Then, transfer to the freeze for 10 minutes or into the fridge for 30 minutes.
Strawberry layer
- Combine - In the bowl of a stand mixer with the whisk attachment, combine the cream cheese, sour cream, sugar, and heavy cream until you have soft peaks. Add the strawberry puree and combine well. Pro tip - The mixture has to be pouring consistency so it flows into the pan and sets without air pockets.½ cup Cream cheese, ½ cup Sour cream, 2 tbsp Sugar, 1 tbsp Lemon juice , ½ cup Heavy cream , ½ cup Strawberry puree
- Gelatin - In a small microwave-safe bowl, soak the gelatin in water. Heat at 50% power until completely dissolved. Next, add 2 tbsp of the strawberry cream mixture to the gelatin to temper it. Then, return it back to the bowl and combine well but do not over mix. Pro tip - Overmixing will create gelatin threads.5 g Gelatin, ¼ cup Water
- Chill - Pour the pink mixture over the chilled white layer. Tap to help it settle down. Transfer to the freeze for 10 minutes or into the fridge for 30 minutes.
Strawberry jello layer
- Dissolve - In a microwave-safe bowl or saucepan, over medium-low heat, combine, the strawberry puree and gelatin. Add the water and sugar. Heat until the sugar and gelatin are dissolved. Then, cool to barely warm.½ cup Strawberry puree, ¼ cup Sugar, 1 cup Water, 4 g Gelatin
- Top - Pour the mixture over the chilled pink layer over the back of a spoon. Transfer to the fridge to chill for 3 hours up to overnight.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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