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Bake your own heart-shaped cake – recipe idea with strawberries, no heart-shaped pan required
The way to the heart is through the stomach. And this cake goes straight to the heart! Because in this recipe idea, a fluffy sponge base meets a super tasty mascarpone quark and strawberry cream. Together with a beautiful bouquet of flowers on the coffee table, they make THE perfect gift for Mother's Day.
Required ingredients:
For the sponge cake:
- 6 eggs
- 1 pinch of salt
- 150 g fine sugar
- 170 g flour
- 1 sachet vanilla custard powder
- 1.5 tsp baking powder
For the filling:
- 450 g strawberries, cleaned and diced
- 250 g mascarpone
- 150 g low-fat quark
- 60 g sugar
- 4 tbsp milk
- 4 tsp cream whipper
- 200 g cream
- 1 sachet vanilla sugar
For the decoration:
- 300 g mascarpone
- 200 g cream
- 1 tsp cream stabiliser
- 2 tsp vanilla sugar
- pink food colouring or pink fruit powder
- approx. 100 g small strawberries
- sugar pearls, white, various sizes
Also:
- 1 springform tin (24 cm)
- 1 cake ring
- 1 cake plate
- Knife, cake spatula, cake card
- 1 piping bag incl. star nozzle
Preparation time: approx. 1 hour and 20 minutes
Baking time: approx. 30 minutes
Instructions for the heart-shaped Mother's Day cake
Bake the sponge cake:
Line a springform tin (24 cm) with baking paper. Preheat the oven to 180 degrees (top/bottom heat).
Beat the eggs, sugar and vanilla sugar with the whisk of a food processor on the highest setting for approx. 7 - 10 mins. until thick and creamy. After 5 minutes, add the salt and continue beating.
Mix the flour, vanilla custard powder and baking powder and sieve into the egg mixture in two portions and fold in very carefully.
Pour the batter into the springform tin and bake in the preheated oven for about 30 minutes until golden brown. Do not forget to test with a skewer. Take out of the oven, remove from the tin and leave to cool on a cooling rack.
Make the filling:
Clean, wash, drain and dice the strawberries.
Mix the mascarpone with the milk, quark and sugar until creamy. Briefly beat in the cream stabiliser.
Whip the cream until stiff, adding the vanilla sugar. Carefully fold the cream into the mascarpone and quark cream.
Cut the sponge cake in half horizontally twice, place the bottom cake layer on a cake plate and surround with a cake ring.
Spread half of the cream over the first base. Place the second cake layer on top. Spread the rest of the cream on top, place the last cake layer on top, cover and leave to set in the fridge overnight.
Shape and decorate the cake:
For the frosting, beat the mascarpone, cream, cream stabiliser and vanilla sugar until creamy. Colour pink.
Carefully remove the cake from the tin.
Use a sharp knife to cut a mark at the top, bottom, left and right.
Cut from the left and right to the centre at the bottom to form the tip of the heart. Cut out a small triangle at the marking at the top.
Coat the top of the cake (at the heart roundings) with the frosting. Then carefully place the two cut pieces of the heart tip against the heart roundings and press down to optimise the shape of the rounding. The frosting ensures that the attached pieces hold better.
Additional tip:
You can of course also make a heart template the same size as the cake, place it on the cake and cut out the heart. The cake will then be smaller, but you can eat the sections straight away ;)
Fill the remaining frosting into a piping bag with a star-shaped nozzle. Decorate the cake with cream tufts, strawberry quarters and sugar pearls and give as a gift or chill until ready to eat.
Done!
We hope you enjoy giving this beautiful Mother's Day cake as a gift!
Emma Friedrichs is a baking book author and has been blogging about creative cakes, pies and cupcakes for 8 years, although she prefers savoury food ;-)
