An easy heart-shaped cake, step by step, without a special mold
Beat the ingredients of the cream in the mixer and place it in the refrigerator to cool and thicken.
- Alternatively you can make the cream from “Best ever GF Tiramisu” (see recipe here) adding food coloring to make it pink.
- If you want it a little lighter you can use the yogurt cream from the recipe “Greek Style GF Cheesecake” (see recipe here) adding food coloring to make it pink.
Beat the eggs with the sugar very well and add the rest of the ingredients and beat them with a stand or hand mixer for another 3-4 minutes.
In a cake pan with grips, put greaseproof paper on the bottom and lock the top of the form. Cut strips of greaseproof paper and put it around as shown in the photo.
Pour the mixture into the pan and bake in a preheated oven at 180°C/350°F for about 25 minutes. Check with a toothpick or a knife. Dip it in the sponge and if it comes out clean, then it is cooked. If not, bake it another 5 minutes and check again.
You have already printed the pdf file I am giving you with the heart designs (you will find it below). Measure the baking pan, so you can find the heart size that is convenient for you. Cut the desire size of both pages. Joined them with an adhesive tape to form the heart.
When the sponge cake has cooled, unmold it. Place the heart shape on top.
Carefully cut the cake with a sharp knife and keep aside the pieces that will not be in our cake.
Cut it also horizontal in half to make the two layers for the cake. The easiest way to cut our sponge cake in half is with a thick thread as I show you here.
Thus you have the two layers for the cakes are ready.
Cut 3 strips of parchment paper and spread it as shown in the photo, on the serving plate. This will help the serving plate stay clean and also you will be able to pull these sheets easily in the end.
Place the bottom layer of the cake on the plate. And also we place only the perimeter part of the form with grips closed. Cut strips of greaseproof paper again and place it around of heart as shown in the photo.
Then add the pieces of cake you removed to make the heart shape. This way it will be wedged and won't move, but it will also be easier to fill it with the cream without it moving or falling out.
Moisten the bottom layer of the cake with liqueur, spread on it the half of the pink cream (that will have cooled and thickened well in the refrigerator). For greater convenience and a more even result, use a piping bag.* (see tip)
Take less than half < strawberry jam (see recipe here for homemade)
and put it on top of the cream either by spreading it, or spoon by spoon here and there as if they were strawberries. Alternatively, you can add grated couverture chocolate or nuts or all of these together.
Place the other layer of the cake on top, moisten it with liqueur/brandy and spread the remaining cream.
On top, spread the remaining < strawberry jam (see recipe here for homemade) evenly.
Without removing the greaseproof paper and the form, place the cake in the fridge for at least 2 hours before serving. The longer you leave it, the better it will be.
When it cools down, open the grips of the mold and remove it. Remove the additional pieces of sponge cake. Don't throw them away, see tip what you can do with them.
Carefully remove the greaseproof paper around the cake. If necessary, spread with a marize/spatula around the cake. Then carefully remove the strips of greaseproof paper that are at the bottom of the cake.
And it's ready for your Valentine!
Servings 0