Gluten-Free Valentine’s Day Cake

• 2 packs of La Granja Foods’ Traditional Gluten-Free and Lactose-Free Sponge Cake
• 1/2 liter of plant-based milk
• 250g of cream cheese
• 140g of butter (softened, not too cold)
• 140g of icing sugar
• 1 teaspoon of vanilla essence
• Pink chocolate coating
• Red chocolate coating

All ingredients are gluten-free

ELABORATION

1. Start by placing the 2 packages of La Granja Foods Traditional Gluten-Free and Lactose-Free Sponge Cake in a bowl, along with 1/2 liter of milk or plant-based drink. Mix with your hands until it forms a dough, then press it into a springform pan to shape the base of the cake. We recommend using a spoon to press the cake mixture into the pan to make sure it’s compact and holds its shape.
2. Once the cake mixture is in the pan and fits perfectly, cover with plastic wrap and refrigerate for 1 hour to help it firm up.
3. While the cake is chilling, prepare the frosting: Place the sugar and softened butter in a stand mixer with a whisk attachment and beat until the ingredients are well mixed. Next, add the cream cheese and vanilla essence, and continue whisking until you have a smooth, homogeneous mixture. Let it rest at room temperature.
4. Next, prepare the chocolate hearts: Melt the pink and red chocolate coatings, each color separately. Once the chocolate is melted, use a spoon or spatula to to shape hearts on a sheet of parchment or wax paper. Let them rest in the fridge until the chocolate hardens.
5. Now it’s time for the final step: Remove the cake from the pan. Using a spatula, spread the frosting (we didn’t cover the whole cake, as shown in the image). Arrange the chocolate hearts on the cake as you like. We placed them all over.
6. Finally, enjoy with La Granja Foods!