Heart cake

Heart cake
Quantity Ingredient
375 g Butter
6 Eggs
375 g Sugar
2 packet Vanilla Sugar
175 g Wheat Flour Type 405
175 g Food starch
2 tsp Back Powder
2 tbsp Rum
100 g Dark chocolate
3 tbsp Breadcrumbs flour
150 g Powder Sugar
6 tsp Black Currant Juice

The heart cake can also be covered with chocolate icing or decorated with cream. If you want to fill the heart cake with a butterceme or pudding cream, you should bake the heart cake already one day before, so that the heart cake inside becomes a little firmer and can be cut so more easily. Preheat oven to 175° or 150° circulating air. Put the butter in a small pot and melt at a low temperature. Remove the butter from the heat and let it cool. Meanwhile, whisk eggs with sugar and vanilla sugar until foamy. Add the cooled butter and mix well with the egg mixture. Mix flour with cornflour and 2 level teaspoons of baking powder and stir into the egg mixture. Stir the rum into the dough. Finely chop the dark chocolate with a sharp knife and mix into the relatively liquid batter. Lightly grease a 27 heart-shaped dish and sprinkle with breadcrumbs. Fill in the dough and smooth down. Bake the heart cake in the preheated oven at 175° or 150° convection oven for approx. 65 minutes on the middle shelf. Use a wooden stick to check whether the dough is cooked. Take the cake out of the oven and let it cool in the tin for about 5 minutes. If necessary, carefully loosen the edge with a knife, turn the heart cake onto a grid and let it cool down. Mix the icing sugar with the black currant juice and brush the cake on the heart. Who likes, decorates the heart cake still with marzipan roses, sugar figures or love pearls.

Servings: 16, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
457 kcal
57 g
5 g
24 g

(C)opyright by Marions Kochbuch