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🍰 Heart-shaped cake for Valentine's Day

235 kcal · 30 min · 4 servings

Ingredients

• eggs 4 pcs
• sugar 200 g
• vanilla extract 1 tsp
• wheat flour, type 405 100 g
• strawberries, frozen 250 g
• raspberries, frozen 250 g
• cornstarch 40 g
• water 2 tbsp
• tonka bean paste 1 tsp
• quark 40% fat in trace 250 g
• whipping cream 400 g
• san-apart 8 tsp
• coconut praline 10 pcs
• sugar sprinkles 2 tbsp
• chocolate decorations 12 pcs

Instructions

1. 1. Preheat the oven to 190 degrees Celsius with top and bottom heat.
2. 2. Line a baking tray with baking paper.
3. 3. Place a heart-shaped baking ring on the prepared tray.
4. 4. Add the room-temperature eggs, 100 grams of sugar, a pinch of salt, and vanilla extract to a bowl.
5. 5. Whisk the mixture for about 10 minutes until frothy.
6. 6. Sift the flour over the egg mixture.
7. 7. Fold the flour in briefly and gently.
8. 8. Pour the batter into the heart-shaped baking ring.
9. 9. Smooth the surface of the batter.
10. 10. Bake the base in the preheated oven at 190 degrees for about 20 minutes.
11. 11. Put the frozen berries and 100 grams of sugar into a saucepan.
12. 12. Let the berries thaw slowly over low heat.
13. 13. Mash the berries with a pestle or spoon.
14. 14. Increase the heat and bring the mixture to a boil.
15. 15. Mix the starch with a little water until smooth.
16. 16. Add the starch mixture to the boiling berries.
17. 17. Cook the mixture for a few minutes until it thickens.
18. 18. Remove the saucepan from the heat.
19. 19. Optionally press the fruit mixture through a fine sieve.
20. 20. Let the fruit mixture cool down completely.
21. 21. Place the cooled mixture in the refrigerator to be safe.
22. 22. Set aside about two-thirds of the cold fruit mixture.
23. 23. Mix the remaining part of the fruit mixture with the tonka paste and quark.
24. 24. Add the cream slowly.
25. 25. Whip the cream stiffly using San-apart.
26. 26. Fill the finished cream into a piping bag with a large star nozzle.
27. 27. Slice the baked biscuit base horizontally in the middle.
28. 28. Place the lower half of the base on a cake plate.
29. 29. Spread the reserved fruit mixture evenly over the base.
30. 30. Spread fruit mixture on the underside of the upper biscuit half as well.
31. 31. Pipe half of the fruit cream in dots or as a garland onto the lower base.
32. 32. Carefully place the second biscuit half on top of the cream.
33. 33. Pipe the remaining cream decoratively on top of the cake.
34. 34. Decorate the cake with Raffaello almonds and chocolate decorations.
35. 35. Place the finished cake in the refrigerator until serving.

Nutrition per serving

• kcal: 235
• Protein: 4 g · Fett/Fat: 15 g · Carbs: 22 g