Heart Cake

Average: 4 (1 vote)
(1 vote)
Heart Cake
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Health Score:
3,9 / 10
50 min.
ready in 2 h. 55 min.
Ready in


For the sponge cake
7 eggs
180 grams sugar
100 grams Pastry flour
70 grams ground almonds
30 grams cornstarch
butter (for the mold)
For the buttercream
250 grams butter
150 grams powdered sugar
500 grams cream cheese
3 Tbsps Rose water
For the garnish
500 grams Marzipan
300 grams powdered sugar
Food coloring (pink, green and red)
75 grams Dark couverture chocolate
How healthy are the main ingredients?
cream cheesesugaralmondeggsalt

Preparation steps


Preheat the oven to 180°C (approximately 350°F) convection. Separate the eggs and beat the egg yolks until frothy with half of the sugar. Whisk the egg whites with a pinch of salt until stiff then slowly whisk in the remaining sugar. Continue beating until meringue is shiny and forms stiff peaks. Mix the flour with the ground almonds and cornstarch.


Fold the egg whites into the egg yolk mixture. Sift flour mixture over top then carefully fold together. Line a springform pan with parchment paper, grease the sides with butter and pour in the batter. Bake until golden brown, about 35 minutes, or until a skewer inserted in the center comes out clean. 


Remove cake from the oven and let cool briefly. Carefully remove from the pan and cut into three horizontal layers. Let cool completely on a wire rack.

For the buttercream: Beat the butter with the powdered sugar until fluffy. Gradually beat in the cream cheese and the rose water. Place one cake layer on a cake stand and spread 1/3 of the buttercream over top.


Arrange another cake layer on top, pressing down lightly, and spread 1/3 of the buttercream over top. Add the remaining cake layer, press down lightly then coat cake with remaining buttercream. Refrigerate for about 1 hour.

Knead the marzipan with the powdered sugar. Tint 2/3 of the marzipan with pink food coloring. Tint 1/2 of the remaining third with green food coloring and the remaining marzipan with red food coloring.


Roll out the pink marzipan thinly on a work surface dusted with powdered sugar and use to cover the cake, trimming as necessary. Roll out the green marzipan thinly and cut into leaves. Roll out the red marzipan thinly. Cut out small decorations from 1/2 to use for the bottom cake border. 


Cut the remaining red marzipan into rose petals. Decorate the cake with the marzipan decorations, rose petals and leaves, using melted chocolate as glue. Let stand for 30 minutes to dry. Serve cut into pieces.