Heart and raspberry cake

Name: Heart and raspberry cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 3 Eggs (Gr. M); 7-10 Tbsp Salt; 250 g Sugar; 2 packages Bourbon vanilla sugar; 75 g Flour; 30 g Cornstarch; 2 (10 g) slightly heaped Tsp baking powder; 100 g finely ground almonds (without skin); 1 jar (250 g) Raspberry fruit spread; 10 sheets white gelatine; 900 g Raspberries; 750 g Mascarpone; 1.25 kg Whipped cream; 7-10 Tbsp red food colouring; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

3 Eggs (Gr. M)
7-10 Tbsp Salt
250 g Sugar
2 packages Bourbon vanilla sugar
75 g Flour
30 g Cornstarch
2 (10 g) slightly heaped Tsp baking powder
100 g finely ground almonds (without skin)
1 jar (250 g) Raspberry fruit spread
10 sheets white gelatine
900 g Raspberries
750 g Mascarpone
1.25 kg Whipped cream
7-10 Tbsp red food colouring
baking paper

Directions

1
The day before, line a baking tray with baking paper. Place the heart-shaped baking frame (26 cm Ø; approx. 7 cm high) on top. Separate the eggs. Beat the egg whites, 3 tbsp. cold water and 1 pinch of salt until stiff, while adding 100 g sugar and 1 packet of vanilla sugar.
2
Beat the egg yolks separately. Mix flour, starch and baking powder, sieve on top. Add almonds, fold in everything. Brush into the baking frame. In the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see
3
manufacturer) bake for about 30 minutes. Leave to cool in the baking frame.
4
Cut the biscuit ore 1 x horizontally so that the lower bottom is slightly thicker than the upper one. Spread the lower base with 150 g fruit spread. Soak gelatine in cold water. Sort the raspberries.
5
Put 300 g berries aside. Puree 600 g berries, pass through a fine sieve. Mix mascarpone, 450 g raspberry puree, 150 g sugar and 1 packet of vanilla sugar. Squeeze the gelatine, dissolve at low heat.
6
Stir 2-3 tbsp. raspberry cream into the gelatine, then stir into the rest of the cream. Chill for about 15 minutes until it starts to gel. Whip 500 g cream until stiff. Stir into the cream in 2 portions.
7
Good 2⁄3 Spread the cream slightly dome-shaped on the bottom cake base. Place the 2nd cake layer on top of the cream and press down gently at the edges. Spread the rest of the cake with the rest of the cream, slightly thicker in the middle at the top - for a domed effect.
8
Keep it cold overnight.
9
The next day, pass the remaining fruit spread through a fine sieve. Whip 750 g cream in 2 portions with some food colouring until semi-stiff. Add half of the remaining fruit spread to each portion and beat until stiff.
10
Pour into a piping bag with star-shaped spout (12 mm Ø). Decorate the cake with this and the rest of the berries. Chill for about 1 hour.