Raspberry Heart Cake

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Average: 5 (1 vote)
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Raspberry Heart Cake
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
For the dough
4
100 grams
1 packet
1 pinch
80 grams
20 grams
1 teaspoon
For the topping
100 milliliters
Whipping cream (at least 30% fat content)
1 packet
300 grams
40 grams
Sugar (to taste)
4 tablespoons
100 grams
50 grams

Preparation steps

1.

For the dough: Preheat oven to 180°C (approximately 350°F). Separate eggs. Beat yolks with sugar and vanilla sugar until fluffy. Beat egg whites with salt until stiff, add to egg yolk mixture. Mix flour with cornstarch and baking powder and fold into egg mixture. Then spread on a lined baking sheet and bake in preheated oven about 15 minutes until light brown, remove and let cool.

2.

For the topping: Combine cream with 1 packet of cream stabilizer until stiff. Mix mascarpone with sugar and raspberry jelly, whisk well and fold into cream. From the cooled cake, cut out 12 hearts with an appropriate cookie cutter, about 10-12 cm (approximately 4-5 inches) and spread 8 of them with raspberry cream. Stack 2 hearts together and put the rest of the hearts above. Knead marzipan quickly with powdered sugar and roll out thinly on a marble slab dusted with icing sugar, then cut out 4 hearts and place these on top the tarts. Spoon remainder of the cream into a piping bag with a small tip and decorate around the heart with small dabs. Refrigerate until ready to serve.