🍽️ Heart-shaped cake with cream and fruit

Name: Heart-shaped cake with cream and fruit
Total time: 30 min
Yield: 4 servings
Ingredients: 30 g liquid butter; 3 eggs; 1 pinch salt; 150 g sugar; 50 g ground almond kernels; 50 g flour; 500 g rhubarb; lemon juice; 1 tbsp raspberry jelly; 200 ml red grape juice; 3 tbsp sugar; 1 packet cream pudding powder; 3 sheets white gelatin; 200 g whipping cream; 1 packet cream stabilizer; 2 tbsp apricot jam; strawberries (fresh); kiwi (fresh); mango (fresh); 0.5 packet white glaze; 350 g whipping cream

544 kcal · 30 min · 4 servings

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Ingredients

30 g liquid butter
3 eggs
1 pinch salt
150 g sugar
50 g ground almond kernels
50 g flour
500 g rhubarb
lemon juice
1 tbsp raspberry jelly
200 ml red grape juice
3 tbsp sugar
1 packet cream pudding powder
3 sheets white gelatin
200 g whipping cream
1 packet cream stabilizer
2 tbsp apricot jam
strawberries (fresh)
kiwi (fresh)
mango (fresh)
0.5 packet white glaze
350 g whipping cream

Instructions

1. Separate the eggs. Beat the egg whites with a pinch of salt until stiff.
2. Stir in the sugar and egg yolks until the mixture is foamy.
3. Gently fold in the almonds and flour.
4. Mix in the melted butter.
5. Place the heart-shaped cake tin on a baking sheet lined with baking paper.
6. Fill the tin with the batter and smooth the top.
7. Bake in a preheated oven at 175 degrees for about 30 minutes.
8. Let the cake cool down afterwards.
9. Soak the gelatin for the filling in cold water.
10. Wash the rhubarb and peel it.
11. Cut the rhubarb into small cubes.
12. Simmer it together with lemon juice, raspberry jelly, and 150 milliliters of grape juice for about 2 minutes.
13. Mix the sugar and pudding powder with the remaining grape juice.
14. Stir it into the rhubarb.
15. Bring to a boil.
16. Remove from heat.
17. Let it cool slightly.
18. Squeeze out the gelatin.
19. Stir it in until dissolved.
20. Place the mixture in the refrigerator until it starts to set.
21. Beat the cream with cream stabilizer until stiff.
22. Slice the heart cake horizontally in half.
23. Place a mold around the bottom layer.
24. Fill it with the rhubarb mixture and smooth the top.
25. Spread the cream over it and smooth it out.
26. Place the second cake layer on top.
27. Chill the cake.
28. Heat the apricot jam for decoration.
29. Brush it over the cake surface, straining it if necessary.
30. Wash and prepare the fruits.
31. Cut strawberries and kiwis lengthwise into wedges.
32. Cut the mango into thin slices.
33. Arrange the fruits in a heart shape and decoratively in the center of the cake.
34. Prepare the glaze according to package instructions.
35. Drizzle it thinly over the fruits.
36. Beat the cream until stiff.
37. Spread it around the edge.
38. Fill the rest into a piping bag with a star tip.
39. Decoratively pipe the cream around the top edge.

Nutrition per serving

kcal: 544
Protein: 7 g · Fett/Fat: 37 g · Carbs: 45 g