Heart Cake

Ingredients for Heart Cake

Instructions for Heart Cake

To prepare the Heart Cake recipe, please follow these instructions:

Prepare the dough.

Draw a heart with round shapes (25 cm wide and 25 cm high) on paper and cut it out.

Draw two squares of 30 x 30 cm with a sprite on each sheet of baking paper. Turn the paper and spread the dough into a smooth, thick layer of paper. It is important that the eggs are whipped completely stable so the dough does not run. Behind the bottom one at a time. It only takes about 8 min. At 190 degrees C. Turn the bottoms onto sugar-jam paper and cut them after the template.

Prepare the sugar layer and taste it with spirits.

Boil a compote of chopped rhubarb, raspberries or black currant, vanilla, bar and sugar with a couple of tablespoons of water under the lid, to the vapors and the juice pulls out. Remove the lid and cook the compote with low heat to make it porous. Fish the vanilla bars up. Tear the marcipan, stir, until the marcipan is dissolved and cool off the compote.

Whip the iced cream completely stiff but not grated. Take just half past two (2/5) and pour the cream into a sterile syringe (approximately 1 cm opening). Mix the rest of the cream in the compote.

Collection of the cake: Lay a bottom on the cake plate and dip it with half of the sugar layer. Distribute approx. Two thirds of the fruit cream on the bottom. Put the other bottom and dip it with the rest of the sugar layer. Apply cream to the top and sides and smooth it with a palette knife so that the heart shape becomes clear.

Spray one of the whipped cream around the edge of the surface and spray if necessary. Also whipped cream on the sides. Put the cake cold until serving.

tips:
FForslag til sukkerlage:
Bring water and sugar into a small saucepan and warm slowly stirring until the sugar is dissolved. Boil the layer and let it boil for 15-20 minutes until the texture starts to thicken. Remove the pan from the flask and allow the sugar layer to cool to room temperature.

Taste with spirits.


2½ dl water
350 g sugar
2 tablespoons of spirits