Baking dish heart Ø 22 cm

Baking dish heart Ø 22 cm

A cake with wow effect is associated with a lot of effort? With this baking pan guaranteed no more! With this anti-adhesion baking dish, the motto is: It's the inner values that count! From the outside, the cake seems ordinary, but when you cut it, the heart core will delight your guests! The cake is perfect for family occasions, birthday, Valentine's Day or Mother's Day. The baking pan has a diameter of 22 cm and consists of 2 parts each. So the finished cake will be a maximum of 10-15 cm high. The two halves fit on a grid and can be baked at the same time.

Delicious cake with wow effect

Here we have a fantastic delicious recipe for this baking dish
:For the batter you need:
3 eggs size L or 4 eggs size M250
g sugar240
g flour½
package baking powder10g

cocoa powder250






ml hot milk120g

chocolate chips

This is how the dough becomes really tasty and fluffy: Beat the eggs with the sugar until foamy. In a second container, mix the baking powder, flour and cocoa powder. Now add the milk to the egg and sugar, a little at a time. Now you can add the flour mixture to the rest and whip again vigorously. Finally, you can add the chocolate pieces to the dough. Now divide the dough into the two halves of the baking pan. Each baking pan should be filled to about ¾ of its capacity, as the dough will still rise. Now bake the delicious dough for 30 minutes at 180 degrees in the middle of the oven. To check, you can take the mold out of the oven and perform the stick test. Take a toothpick, pierce the toothpick to the bottom of the baking pan and pull the stick out again. If the dough still sticks to the stick, you can put the baking pan back into the oven for another 5-10 minutes.
Now you should let the baked dough cool down in the baking pan for 10 minutes. Now turn the dough out of the baking forms and let the dough cool down completely.
In this overturned position, the sponge is already perfectly ready for filling. However, it is very important that the is completely cooled for further processing.
Now comes the filling:
300 g raspberry fruit puree
1 tsp raspberry flavor paste10
g freeze-dried raspberries6
sheets gelatin75
g mascarpone75g





quark150
ml creamSugar
, to taste to sweeten the raspberry fruit pureePlace
the gelatin in cold water to soften.








Whip the cream until stiff and stir in the mascarpone and the quark. Boil the raspberry puree with the flavor paste and place the gelatine in the hot but not boiling puree. The gelatine will now gradually dissolve. Now let this mixture cool down a bit. It should not be too hot, but it should not be completely cooled down. Now add the white cream by the spoonful to the puree and mix everything well. Make sure that you add the white cream to the puree and not the other way around, otherwise the gelatine will form lumps after it has cooled down too quickly. Put this cream for 30 minutes in the refrigerator, so that it becomes really nice and firm.
Now it's time to assemble the cake.
Place the two sponge cake halves on the work surface. Place the Piping bag holder next to it and put a Piping bag on it. Pour the raspberry cream into the piping bag. Take the piping bag out of the piping bag holder and press the cream down well with your index finger and thumb. Now cut a hole in the piping bag and fill the sponge halves with the cream. Spread the cream well with a spatula, so that the heart inside the cake will be visible later. The surface of the half should now be completely smooth. Now put both halves in the freezer for at least 3 hours, so that both halves become nice and firm. After the halves are nicely cooled, you can put the two halves on top of each other. The lower part is the sponge from the higher baking pan. Place the upper part exactly on top of the lower one. Put the whole cake in the fridge for another 30 minutes. Now you can cover your cake or decorate it with buttercream and present it ready. The cake will keep for 3 days in the refrigerator and 3 months in the freezer.

Easy cleaning of the baking pan

The baking pan is anti-stick coated and therefore does not need to be greased. Conversely, this also means that you can easily wash out the mold with a sponge. The remains do not stick. Thus, the baking pan can be used without much effort. If you want to prevent water spots, we recommend that you also dry the baking pan immediately. Otherwise, the water spots could show up in the sponge cake the next time you bake. Of course, you can also put the baking dish in the dishwasher, since the material is rustproof.

Cake courses at miniSchoggi

Our Basic cake courses are simply no longer indispensable from our course offerings. Learn in 7 hours 4-5 different cakes, which you can take home at the end. You can also take home a comprehensive recipe booklet, so you can easily copy the cakes at home.