Heart cake to fall in love with: five pink sponge layers with mascarpone and tonka bean
Five sponge layers in a colour gradient, mascarpone and berries
Only the best for your loved ones: this cake will make every heart skip a beat. Five heart-shaped layers in ever deeper pink create a beautiful colour gradient.
In between are dollops of mascarpone mousse with Tonka bean and a core of berry compote.
It looks elaborate, but anyone can make it, because all the layers bake in the same time.
Watch the recipe video
Ingredients
For the sponge
For the mascarpone mousse
Step by step
Sponges
Batter
Preheat the oven to 180 °C fan-assisted. Beat the sugar and eggs for about 5 minutes until light and fluffy, stir in the soft butter, then the flour, Baking powder and a little grated Tonka bean.
Hand mixer Clever Mix
Tonka beans, 50 g
Colour gradient
Grease and flour the heart-shaped molds. Colour the batter lightly and fill 125 g into the first mold. Add a little more colour each time and fill the next mold, until you have five shades.
Silicone mold Heart Large
Progel Gel color Red, 25 g
Non-stick spray, 200 ml
Baking
Bake the sponges for 10 to 12 minutes and let them cool.
Fillings
Mascarpone mousse
Whip the mascarpone with Tonka bean paste and icing sugar. Whip the cream with the cream whipper until stiff and fold it in. If you like, grate some fresh Tonka bean over the top again. Fill into a Piping bag with a 14 mm Round piping nozzle and chill.
Tonka bean paste, 50 g
Cream stabiliser, 50 g
Round piping nozzle 13 mm
Disposable piping bag, transparent, 20 pieces
Berry compote
Bring the berries to the boil with the water until they are soft. Mix the sugar and pectin, stir them in and let everything reduce for 2 bis 3 Minuten until thick. Chill.
Pectin (yellow pack), 30 g
Assembly
Dots
Take the lightest sponge and pipe equal-sized dots with even spacing around the edge. Place three more dots inside in a triangle: two in the curves, one at the tip.
Compote
Spoon about 1 1/2 tbsp of berry compote into the middle of the triangle and place the next darker sponge on top. Repeat until all the sponges are stacked.
Decorate
Decorate the top layer with dots, fresh berries, mint and the remaining compote.
Heart cake
Ingredients
For the sponges
For the mascarpone mousse
For the fruit filling
Preparation
- Sponges: Whisk sugar and eggs until fluffy, add butter, flour, baking powder, tonka bean; colour in stages, 125 g each, 10 to 12 min at 180 °C.
- Filling: Mix mascarpone with tonka bean and icing sugar, fold in whipped cream; simmer berries with water, sugar and pectin.
- Assembly: Pipe dots around the edge and as a triangle, compote into the middle, next sponge; decorate on top.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery, in exactly the sizes this recipe has been tested with.
Ingredients
White flour, 1 kg
Tonka beans, 50 g
Progel Gel color Red, 25 g
Tonka bean paste, 50 g
Cream stabiliser, 50 g
pectin (yellow band), 30 g
Non-stick spray, 200 ml
Baking powder 15 g, 6 pieces
Accessories
Hand mixer Clever Mix
Silicone mold heart large
Round piping nozzle 13 mm
Disposable piping bag transparent 20 pieces
Delivery in 1 to 2 working days · Free shipping from CHF 100*
This is how it succeeds every time
Evenly sized dots at even intervals make the cake stable and beautiful.
Add colour to the batter gradually. This creates the gradient from light to dark.
The cream stabiliser keeps the mousse firm so the sponge layers don't sink.
Frequently asked questions
In the fridge for up to three days.
Round tins work just as well, and the gradient remains.
Yes, fresh or frozen berries both work for the compote.
Print recipe
Choose what should appear on the printout.
Related products
Baking release spray, 200 ml
Silicone mold heart large
Progel gel color red, 25 g
Pectin (yellow ribbon), 30 g
White flour, 1 kg
Hole grommet 13 mm
Disposable piping bag transparent 20 pieces
Tonka beans, 50 g
Hand mixer Clever Mix
Cream holder, 50 g
Baking powder 15 g, 6 pieces
Tonka bean Paste, 50 g
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