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Heart cake to fall in love with

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Heavenly Heart Cake with Tonka Beans

You only want the best for your loved one? Then treat them to a beautiful creation for Valentine's Day. This homemade cake will make your heart beat faster. It makes a big impression with its size and five layers, and the layers have different colours to create a beautiful colour gradient. What may sound difficult and very elaborate at first, can be baked by anyone without any problems. All this is very easy thanks to the multi-layer baking tin. With the berries and the decoration on top, you finally give your creation an irresistible look. But since the way to a man's heart is through his stomach, the heart tower also convinces with its inner values, because it is made with tonka beans, among other things, and thus also carries the sweet taste of this esteemed spice. In addition to this ingredient, the cake also contains a super delicious berry compote. This makes the cake a true declaration of love.

Preparation time

30 min.

Baking time

approx. 10-12 min.

Decoration time

10 min.

Sponge dough

Ingredients:

200 g sugar

4 pcs. Eggs

200 g butter

200 g flour

1 tsp baking powder

a little grated tonka bean

This is how it works: The preparation

  • Preheat the oven to 180 °C convection oven.
  • Mix the sugar with the 4 eggs and beat them together until they have gained volume and become lighter in colour. This may take about 5 minutes.
  • Then add the softened butter to the bowl.
  • Then mix in the flour and baking powder and season the dough with a little grated tonka bean.
  • Grease and flour the baking tins well.
  • Now colour the base mixture with a little food colouring and then pour approx. 125 g of the cake mixture into the first cake tin. Smooth everything out.
  • Now colour the batter with a little more colour and pour another 125 g of it into the next mould. Continue until all the moulds are filled and you have 5 shades of colour.
  • Then bake the bases for approx. 12 min at 180 °C convection oven.

Pie filling

Ingredients:

250 g mascarpone

80 g icing sugar

1 teaspoon clay paste

200 g cream

10 g cream stiffener

240 g berries

60 g water

40 g sugar

8 g pectin

Here's how:

  • First whip the mascarpone and add the tonka bean paste and icing sugar to flavour and sweeten the filling.
  • Whip the cream with the cream stiffener and fold it into the mascarpone. You can add a little grated tonka bean if you like.
  • Now you can pour the filling into a piping bag with a 14 mm nozzle and chill it.
  • For the berry compote, first boil 240 g berries with 60 g water. Let it simmer for a while over medium heat.
  • Now mix the sugar with the pectin. This is important so that the pectin does not clump together during the cooking process. Add it to the berry mixture after 2-3 minutes. Boil the whole thing again until it thickens and then let it cool down.

Completion

Ingredients:

Baked bases

Mascarpone filling

Berry compote

Fresh berries

This is how it works: The preparation

  • Use the lightest base first. Take the mascarpone filling out of the fridge in a piping bag and start piping medium sized dots around the edge. Make sure the dots are evenly spaced and of the same size.
  • Then place another 3 equal-sized blobs inside the heart base, two in each of the arches of the heart and one in the top, so that it looks like a triangle. Again, make sure that the blobs are the same size as the outer blobs.
  • Finally, pour about 1 1/2 tbsp of the cooled berry compote into the centre of the base, in the triangle of the last three blobs.
  • Then place the next darker base on top. Repeat the whole procedure until all the bases have been used.
  • Decorate the last layer with more dots of fresh berries, mint, compote or the rest of the berry jelly. Let your imagination run wild here!

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Thank you!

Your miniSchoggi team!

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Posted in: Sweet recipes, Cake creations

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