Fondant Covered Cake with a Heart

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Fondant Covered Cake with a Heart
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2 h. 30 min.
ready in 5 h.
Ready in


For the cake
3 eggs
50 grams Marzipan
150 grams softened butter
160 grams sugar
1 tablespoon Vanilla sugar
1 pinch salt
¼ teaspoon cinnamon
1 lemon
60 grams Pastry flour
60 grams ground almonds
For the cream
4 sheets gelatin
150 grams Marzipan
4 centiliters Amaretto
200 grams Quark
150 grams Whipped cream
20 grams powdered sugar
To decorate
125 grams Rose jelly
500 grams white Fondant
Starch (cornstarch)
250 grams Marzipan
80 grams powdered sugar
red Food coloring
powdered sugar (to work)
For the fruit puree
250 grams Strawberries
60 grams sugar
1 tablespoon lemon juice
3 sheets gelatin
How healthy are the main ingredients?
StrawberrysugarWhipped creamalmondsugaregg

Preparation steps


Preheat the oven to 175°C (approximately 350°F).


For the cake: Separate the eggs. Knead the marzipan with 1 egg yolk and knead until smooth. Beat the butter with 100 gram (approximately 1/2 cup). Add the remaining egg yolks, vanilla sugar, salt, cinnamon, lemon juice, zest, and marzipan.


Beat the egg whites with the remaining sugar until stiff. Mix the flour with the ground almonds and stir into the egg yolks. Then fold in the egg whites. Line a springform pan with parchment paper. Transfer the dough into the pan and smooth. Bake for 25-30 minutes. Check with a toothpick to see if the cake is done. Let cool briefly and then remove from the pan. Let cool on a wire rack.


For the cream: Soak the gelatin in cold water until soft, about 10 minutes. Knead the marzipan with the Amaretto and quark. Stir until smooth. Squeeze the excess water from the gelatin and melt in a small saucepan over low heat. Mix with about 2 tablespoons of the marzipan and then add to the remaining marzipan. Beat the whipping cream until stiff with the powdered sugar. Fold into the marzipan.


Cut the cake in into three layers. Place the bottom layer in a cake ring. Spread with half the cream. Place the second layer on top. Spread with the remaining cream and place the final layer on top, pressing down slightly. Chill for about 3 hours.


To decorate: Remove the cake from the refrigerator, keeping it in the cake ring. Slightly heat the rose jelly to thin it. Cover the cake with the jelly and let it dry. Roll out the fondant on a table dusted lightly with cornstarch. Roll until 3-4 mm (approximately 1/8 to 1/6 of an inch), about double the size of the cake. Cover the cake and press lightly. Smooth the fondant and gently press on.


Knead the marzipan with the powdered sugar and red food coloring. Dust a table with powdered sugar and roll out the marzipan thinly. Cut a strip. Wrap tightly around the cake and press lightly.


For the fruit puree: Soak the gelatin in cold water until soft, about 10 minutes. Rinse the strawberries and puree with the sugar and lemon juice in a blender. Add sugar to taste. Squeeze the excess water from the gelatin and melt over low heat in a small saucepan. Add about 3 tablespoons of the puree to the gelatin and then mix with the remaining puree. Chill until the puree begins to set. Transfer into a piping bag with a round tip and pipe a large heart onto the cake. Smooth out with a spatula. Chill for at least 2 hours before serving.