Heart-Shaped Raspberry Cake
- For the raspberry cream
- 350 grams Raspberries
- 1 tablespoon lemon juice
- 3 tablespoons powdered sugar
- 350 milliliters Whipped cream
- 2 packets whipped cream stabilizer
- 1 packet Vanilla sugar
- mint (for garnish)
Preheat the oven to 180°C (approximately 350°F).
For the cake, separate the eggs and beat yolks until frothy with half of the sugar. Beat egg whites with a pinch of salt until stiff, sprinkle in the remaining sugar and continue beating until the mixture shines. Fold the egg whites into the yolk mixture, mix the flour with the cornstarch and gradually fold flour mixture into eggs.
Pour the mixture into a heart-shaped pan lined with parchment paper, spread smooth and bake in preheated oven until toothpick inserted in center comes out clean, about 40 minutes.
Remove cake from the oven, allow to cool, release it from the pan and let cool completely on a wire rack. Then cut in half horizontally.
For the raspberry cream, clean raspberries and puree half with the lemon juice and powdered sugar. Strain puree through a sieve. Whip the cream with the stabilizer and vanilla sugar until stiff and fold into the puree. Pour the cream into a piping bag with a small rosette tip.
Spread 1 cake layer with jam and place second layer on top. Press lightly to adhere layers together. Decorate all around with small cream rosettes and serve garnished with the remaining raspberries and mint leaves.