Heart Cake Recipe

Name: Heart Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs, separated (yolks beaten); 2 tsp vanilla extract; 1 1/4 cups granulated sugar; 1 1/2 cups pastry flour; 2 1/4 tsp baking powder; 1/2 tsp salt; 8 sheets gelatin or 2 tbsp powdered gelatin; 2 cups yogurt; 5 tbsp Prosecco or sparkling wine; 1/4 lb frozen mixed berries, defrosted, pureed then strained; 3/4 cup heavy cream, whipped; 1/4 lb marzipan; 2 1/2 tbsp powdered sugar; a few drops red or pink food coloring; None None pink sugar, to decorate

Servings: persons

4 large eggs, separated (yolks beaten)
2 tsp vanilla extract
1 1/4 cups granulated sugar
1 1/2 cups pastry flour
2 1/4 tsp baking powder
1/2 tsp salt
8 sheets gelatin or 2 tbsp powdered gelatin
2 cups yogurt
5 tbsp Prosecco or sparkling wine
1/4 lb frozen mixed berries, defrosted, pureed then strained
3/4 cup heavy cream, whipped
1/4 lb marzipan
2 1/2 tbsp powdered sugar
a few drops red or pink food coloring
None None pink sugar, to decorate

1
Preheat the oven to 325u00b0F. Grease and line a 10 inch heart-shaped cake pan. Whisk the egg whites with 4 tbsp cold water and 1 tsp of the vanilla extract until stiff, gradually whisk in 3/4 cup of the sugar. Mix in the egg yolks. Fold in the flour, baking powder and salt. Pour the mixture into the prepared cake pan. Bake for 25-30 mins until a knife comes out clean. Leave to cool in the pan for 10 mins, then remove and place on a wire rack to cool completely.
2
Meanwhile, place 1/2 of the gelatin in a bowl with 3 tbsp cold water. Leave for 10 mins to soften. Melt the gelatin by placing the bowl over a saucepan of simmering water. Set aside in a warm place. Next, place the yogurt in a bowl with the remaining sugar, remaining vanilla extract, the Prosecco and the puree. Divide the mixture between two bowls. Stir the dissolved gelatin into one bowl. Chill for 30 mins. Once the mixture with the gelatin begins to set, fold through 1/2 the whipped cream.
3
To fill the cake, cut the cake in half horizontally then spread the yogurt mixture over the top of one half of the cake. Place the other half on top to sandwich together. Chill for 1 hour. Place the remaining gelatin in a bowl with 3 tbsp cold water and leave for 10 mins to soften. Melt the gelatin the same way as before, then fold into the remaining yogurt mixture. Chill for 30 minutes then fold in the remaining whipped cream. Coat the cake with the mixture and chill for 3 hours.
4
Meanwhile, make the marzipan hearts. Knead the marzipan, powdered sugar and food coloring together and shape into large and small hearts. Decorate the cake with the marzipan hearts and sprinkle over the pink sugar just before serving.

820

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 large eggs, separated (yolks beaten), 2 tsp vanilla extract, 1 1/4 cups granulated sugar, 1 1/2 cups pastry flour, and more.

Yes, Heart Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Heart Cake

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