Show your love with the German Valentine’s Heart cake. It is great for Valentine’s Day or Mother’s Day. All you need is a heart shaped shape which we have seen in some stores such as ALDI. Or find such a form on Amazon (see below).
There is nothing better than a home made gift to express your love. Get your baking forms out and try this delicious heart shaped cake. For this cake you can use a heart shaped form or make a template out of paper and place it on the baked biscuit cake, then cut it out with a very sharp knife. Your Valentine will love this cake.
Ingredients German Valentine’s Heart Shaped Cake
For the biscuit base
3 eggs
150g sugar
1 dash of salt
100 g flour
1 tbsp baking powder pref Dr Oetker, no baking soda
For the filling
6 sheets of gelatin
400 g frozen raspberries
200 g creme fraîche
400 ml heavy cream
1 package cake glaze Dr. Oetker, editor (see substitute below)
100 g roasted almond slices
Baking instructions
Make the biscuit cake
– Pre-heat oven to 175 degrees C or
– Grease the bottom of a baking form (round or heart shaped). HEART SHAPED FORM – Find HERE
– Separate eggs, beat the egg white until firm.
– Mix egg yolks with 90 g sugar and the salt; beat until foamy using the double boiler method.
– Carefully mix in the firm egg white. Mix baking powder with flour and powder it over the egg mix and mix it carefully.
– Fill the dough into the form and bake it for 30 minutes.
– Let biscuit cake cool off for 5 minutes, release from mold, and place it on a cooling grid.
– Let cool off completely, then cut it horizontally into 2 halves.
NOTE: If you make it in a regular form place the heart template on top and cut out around the edges. Then cut horizontally!
Do the filling
– Soak gelatin, defrost berries. Drain them if there is excess water.
– Puree 200 g of the berries and mix with 60 g sugar (press it through a sieve or use a stick mixer but the seeds will be still there, they will only be removed with the sieve method).
– Add creme fraîche and mix well.
– Press all the water out of the gelatin and combine with the berries.
– Beat heavy cream until firm.
– Before the berry cream will be firm, add the whipped cream and mix with a spatula.
– Spread half of the whipped cream on the lower heart piece; place second part on top and spread remaining cream over it.
– Add remaining whole raspberries on top and keep an edge of 1 inch (2cm).
– Make the cake glaze according to instructions and pour it over the berries.
– Beat remaining heavy cream until firm.
– Spread 2 thirds of the whipped cream around the outer edges of the cake where you would place the almond slices.
– Fill remaining cream into a frosting bag and squeeze little flowers within the 2cm wide edge around the raspberries.
– Decorate the edges around the cake with almond slices. Press them gently around the cake.
Make the Red Glaze
1 tbsp corn starch
1-2 tbsp sugar or to taste)
250 ml red juice (no sugar added, if with sugar add no additional sugar). If you want a clear glaze use 250ml water.
Mix all ingredients in a pan and whisk well.
Bring to a boil and see how it is thickening. It won’t be clear at the beginning but will after it has been brought to a boil.
Remove from heat and use directly on the cake.
Source: chefkoch.de
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