Heart-shaped cake to fall in love with

Valentine's Day cake - mascarpone with tonka bean

Do you want only the best for your loved one? Then why not spoil them with a wonderful creation on Valentine's Day? This homemade cake will make every heart beat faster. It makes a big impression with its five layers and the layers have different colours, creating a beautiful colour gradient. What may sound difficult and very elaborate at first can be easily recreated by anyone. It's all very easy thanks to the multi-layer baking tin. With the berries and decoration on top, you can give your creation an irresistible look. But since the way to the heart is through the stomach, the heart tower also impresses with its inner values, as it is made with tonka beans, among other things, and therefore also carries the sweet flavour of this treasured spice. In addition to this ingredient, the cake also contains a delicious berry compote. This makes this cake a true declaration of love.

Most important key data

Quantity: 1 cake

Baking time: approx. 10-12 minutes

Level of difficulty: Easy

Shelf life: 3 days

Sponge bottom

Granulated sugar		200 g
Eggs		4 pcs.
Butter \| soft		200 g
White flour		200 g
Baking powder		1 TSP.
Tonka bean \| grated		A little

Mascarpone mousse

Mascarpone		250 g
Icing sugar		80 g
Tonka bean paste		1 TSP
Full cream		200 g
Cream holder		10 g

Fruit insert

Berry mix \| frozen		240 g
Water		60 g
Granulated sugar		40 g
Pectin		8 g

Multilayer baking dish heart to 5 bottoms

CHF29.50

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Progel gel color raspberry, 25 g

CHF6.40

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Tonka beans, 50 g

CHF9.90

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Making the sponge dough

Preheat the oven to 180 °C fan oven.

Mix the sugar with the 4 eggs and beat them together until they have increased in volume and become lighter in colour. This can take around 5 minutes. Then add the softened butter to the bowl.

Then mix in the flour and baking powder and flavour the batter 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 batter into the first cake tin. Smooth everything out nicely. Now dye the batter with a little more colour and pour another 125 g of it into the next tin. Continue until all the moulds have been filled and you have 5 shades of colour.

Then bake the bases for approx. 10 to 12 minutes at 180 °C fan oven.

Tonka bean paste, 50 g

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Cream stiffener 1 kg

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Disposable piping bag transparent 20 pieces

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Making the mascarpone filling

First whip the mascarpone and add the tonka bean paste and icing sugar to flavour and sweeten the filling sufficiently. Whip the full cream with the cream whipper until stiff and fold it into the mascarpone. You can now flavour the cream again with a little freshly grated tonka bean.

Now you can fill the finished filling into a piping bag with a 14 mm nozzle and then chill again briefly.

Making the berry filling

Place the fresh or frozen berries in a small pan with the water and boil the mixture until the berries soften and the water evaporates a little. Mix the sugar with the pectin and then add the mixture to the berries. Stir everything well and allow the compote to cook for a further 2-3 minutes until it thickens nicely. Then put the compote in the fridge so that it can cool down a little.

Assembling the cake

Take the lightest base first. Take the mascarpone filling out of the fridge and start piping medium-sized dots around the edges. Make sure the dots are the same size and try to keep the spacing fairly even.

Then place another 3 dabs of the same size inside the base of the heart, two in the respective arches of the heart and one in the tip so that it looks like a triangle. Again, make sure that the dabs are the same size as the outer ones.

Finally, fill the centre of the base, in the triangle of the last three dabs, with approx. 1 1/2 tbsp of the cooled berry compote. Then place the next coloured base on top. Repeat the whole procedure until all the bases have been used.

You can now decorate the last layer as you wish with more dots and fresh berries, mint, compote or the rest of the berry jelly. You can let your imagination run wild here!

Storage & shelf life

The finished cake can be kept in the fridge for up to 3 days. But it is best enjoyed fresh!

Nutrition declaration per 100 g

Posted in: Sweet recipes, Cake creations

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Heart-shaped cake to fall in love with

Valentine's Day cake - mascarpone with tonka bean

Most important key data

Sponge bottom

Mascarpone mousse

Fruit insert

Multilayer baking dish heart to 5 bottoms

Progel gel color raspberry, 25 g