Cream Heart Cake with Fruit
- For the cake
- 30 grams butter (melted)
- 3 eggs
- 1 pinch salt
- 150 grams sugar
- 50 grams almonds (ground)
- 50 grams Pastry flour
- For the filling
- 500 grams Rhubarb
- lemon juice
- 1 tablespoon Raspberry jelly
- 200 milliliters Grape juice
- 3 tablespoons sugar
- 1 packet Pudding mix
- 3 sheets gelatin
- 200 grams Whipped cream
- 1 package whipped cream stabilizer
Separate the eggs. Beat the egg whites with salt until stiff, then stir in the sugar and egg yolks and mix until foamy. Then stir in almonds and flour and add the melted butter.
Line the heart-shaped cake pan with parchment paper, fpur in the batter and bake approximately 30 minutes in a preheated 350° oven. Let cool.
For the filling, soak the gelatin in cold water.
Rincse the rhubarb, peel and dice finely and simmer together with lemon, raspberry jelly and 150 ml (approximately 5 ounces) grape juice for about 2 minutes. Mix the sugar and custard powder with remaining grape juice and stir into the rhubarb, and then boil, remove from heat, and let cool slightly. Stir in the dissolved gelatin, and put in the refrigerator until the mixture starts to gel.
Whip the cream until stiff with Sahnesteif.
Cut the cake in half horizontally. Layer with the rhubarb mixture, then the whipped cream and replace the top layer of the cake. Refrigerate.
To decorate the cake, press the apricot jam through a sieve and coat the cake surface with it. Rinse and peel all the fruit. Cut the strawberries into quarters, slice the kiwis and mango. Layer the fruits in the middle of the cake. Prepare the glaze according to the package instruactions and pour over the fresh fruit on top.
Whip the cream and pipe along the edges of the cake. Serve cake immediately.