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Heart-Shaped Red Velvet Cake
A moist Red Velvet cake tinted red, cut into two hearts and topped with a silky mascarpone whipped cream. Ideal for a romantic occasion or a birthday, this cake stands out with its vivid color and subtle chocolate and vanilla flavor.
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Critical Success Points
- • Soften the butter properly (not melted).
- • Do not over‑mix the batter after adding the flour.
- • Precise baking at 180 °C for 30 minutes.
- • Allow the cake to cool completely before filling.
- • Whisk the mascarpone whipped cream until a firm texture is achieved without over‑whipping.
Safety Warnings
- • Handle the hot oven with kitchen gloves.
- • Be careful of splatters when adding the buttermilk.
- • Do not leave the mascarpone whipped cream at room temperature for more than 2 hours.
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