Strawberry Heart Cake
Ingredients
- For the biscuit base
- 150 grams Pastry flour
- 100 grams butter
- 50 grams sugar
- 1 egg yolk
- 1 Tbsp Whipped cream
- Also
- 1 Sponge cake base (cut into 3 layers)
- 200 grams Whipped cream
- 3 Tbsps Apricot jam
- 1 Tbsp sugar
- For the filling
- 6 sheets white gelatin
- 500 grams Strawberries
- 250 grams Quark
- 100 grams Sour cream
- 3 Tbsps sugar
- 200 grams Whipped cream
Preparation steps
Preheat the oven to 180°C (approximately 350ºF).
For the biscuit base:
Combine all the ingredients in a bowl and chop with a knife. Knead to a smooth dough and wrap in plastic wrap. Leave to rest for at least 1 hour in a cool place.
1. Roll out thinly on lightly floured work surface.
2. Cut out with the heart shaped cutter.
3. Place the heart on a lined baking sheet and prick with a fork several times. Bake in the oven for about 20 minutes.
4. Cut out the cake bases with the heart shaped cutter.
5. Spread the heart-shaped biscuit with jam and place a cake-heart on top. Place the heart shaped cutter over the top as a cake ring.
For the filling:
6. Soak the gelatin in plenty of cold water, then squeeze it out.
7. Rinse and trim the strawberries and cut into pieces. Purée half.
8. Mix the strawberry purée with the quark. Stir in the sour cream and the sugar and mix until smooth. Dissolve the gelatin in a small saucepan and stir in the quark mixture.
9. Whisk the cream until stiff and fold in the chopped strawberries.
10. Divide the quark into 2 portions and spoon one-half onto the cake using the cutter as a mold. Place another cake-heart on top and spread the remaining cream over it evenly.
11. Cover with the last cake-heart and leave to cool for at least 2 hours.
12. Whip the cream with the sugar until stiff. Remove the cake from the refrigerator and remove the cake ring.
Serve chilled and garnished with the cream.
