Heart Cake

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
4 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 100 g frozen berry cocktail
  • 5 Eggs (size M)
  • 250 g Sugar
  • 2 packages Vanillin sugar
  • 200 g Flour
  • 1/2 package Baking Powder
  • 8 sheets Gelatine
  • 500 g Whole milk yoghurt
  • 5 TABLESPOONS Prosecco
  • 200 g Whipped cream
  • 100 g Marzipan raw mass
  • 25 g Icing sugar
  • 7-10 Tbsp a few drops of red food colouring
  • 1 TEASPOON red sugar
  • baking paper

Directions

  1. 1

    Defrost the berries. Separate eggs. Beat the egg whites and 4 tablespoons of cold water until stiff, adding 150 g sugar and 1 sachet of vanilla sugar. Mix flour and baking powder. Stir the egg yolks into the beaten egg white. Sift the flour mixture over the egg whites and carefully fold into the mixture. Line the bottom of a springform pan (26 cm Ø) with baking paper.

  2. 2

    Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Remove the sponge cake from the oven, remove from the edge of the mould and allow to cool. Meanwhile soak 4 sheets of gelatine. Puree the berry cocktail and pass through a sieve. Mix yoghurt, 100 g sugar, 1 packet of vanilla sugar, prosecco and berry puree and cut in half. Squeeze the gelatine and dissolve at low heat. Stir in 3 tablespoons of yoghurt cream, then stir into one half of the yoghurt cream. Chill for about 1/2 hour until the mixture begins to gel. Cut a heart out of the sponge cake base and halve it horizontally. Beat 100 g cream until stiff and fold into the yoghurt cream. Spread the lower cake base with it, place the upper cake base on top. Chill the cake for 1 hour.

  3. 3

    Stir in 3 tablespoons of yoghurt cream, then stir into one half of the yoghurt cream. Chill for about 1/2 hour until the mixture begins to gel. Cut a heart out of the sponge cake base and halve it horizontally. Beat 100 g cream until stiff and fold into the yoghurt cream. Spread the lower cake base with it, place the upper cake base on top. Chill the cake for 1 hour. In the meantime knead marzipan, icing sugar and food colouring. Form large and small hearts from the marzipan mixture. Soak 4 sheets of gelatine, squeeze out and dissolve. Mix the yoghurt cream that has been set aside with the gelatine and chill for about 1/2 hour. Beat 100 g cream until stiff, fold in. Spread the cake with it in a wavy pattern and refrigerate for at least 2 hours. Decorate with hearts and red sugar

  4. 4

    In the meantime knead marzipan, icing sugar and food colouring. Form large and small hearts from the marzipan mixture. Soak 4 sheets of gelatine, squeeze out and dissolve. Mix the yoghurt cream that has been set aside with the gelatine and chill for about 1/2 hour. Beat 100 g cream until stiff, fold in. Spread the cake with it in a wavy pattern and refrigerate for at least 2 hours. Decorate with hearts and red sugar

  5. 5

    waiting time approx. 3 hours

Nutrition Facts

KCAL
320 kcal
CARBS
43 g
FATS
12 g
PROTEINS
9 g

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