Mini Heart-Shaped Raspberry Cakes

Average: 5 (2 votes)
(2 votes)
Mini Heart-Shaped Raspberry Cakes
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Health Score:
5,1 / 10
1 hr
ready in 4 h.
Ready in


For the base
75 grams Pastry flour
25 grams ground almonds
2 Tbsps Chocolate sprinkles
1 egg
50 grams butter
50 grams powdered sugar
1 generous pinch Lemon peel
1 tsp Vanilla sugar
For the topping
4 sheets red gelatin
200 grams Raspberries
1 Tbsp sugar
1 tsp Vanilla sugar
100 grams Quark
1 Tbsp lemon juice
125 grams Whipped cream
For the garnish
4 Tbsps Raspberry jam
16 Raspberries
1 Tbsp chopped Pistachio
red Candy
How healthy are the main ingredients?
RaspberryWhipped creamalmondsugarPistachioegg

Preparation steps


For the base: Beat together all the ingredients, then divide among four heart-shaped pans. Bake on bottom rack of preheated oven at 180°C (approximately 350°F) for about 15 minutes. Remove and let cool.


For the topping: Soak the gelatin in cold water. Strain raspberry jam through a sieve into a bowl and mix in the sugar and quark until smooth. Whip the cream.

Squeeze the gelatin well and dissolve in a small pot over low heat, then remove from heat and stir in a little of the raspberry-quark mixture to cool the gelatin. Quickly stir in the remaining quark mixture, then fold in the whipped cream. Once the mixture begins to gel, spread the raspberry cream over the cooled heart cakes. Place cakes in the refrigerator to set for at least 1-2 hours.

For the garnish: Heat the raspberry jam, strain through a sieve and pour into a freezer bag. Run a knife around edge of cakes to loosen, then remove from pans. Snip corner of freezer bag and pipe jam over the cakes. Top with fresh raspberries, sprinkle with pistachios and candy hearts and serve.