Amaretto – Heart

Ingredients for 1 servings:

• 220 g sugar
• 1 tbsp vanilla sugar (I use homemade)
• 270 g flour
• 5 eggs (size L)
• ½ pkt. baking powder (cream of tartar)
• 125 g butter
• 125 ml milk
• 1 pinch of salt
• 3 tbsp Amaretto (good quality)
• 180 g mascarpone
• 2 tbsp, levelled powdered sugar
• 200 ml cream
• 4 tsp cream stiffener
• 4 tbsp Amaretto
• 150 g chocolate, good (at least 55% cocoa content)
• 150 ml cream, unwhipped
• 1 ½ sheets of gelatin
• 20 g butter, ice-cold
• 200 g jam (apricot), finely pureed
• 200 g marzipan

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

with a fine mascarpone cream filling – also suitable as a cake for a 26 cm springform pan

First, grease the sides and base of the heart-shaped springform pan very thinly with butter and line with baking paper (cut the base and sides to size). Preheat the oven to approximately 170 degrees Celsius (350 degrees Fahrenheit) (please use the temperature in your own oven). Beat 5 egg whites with a pinch of salt and slowly add 110g of sugar until thick and foamy. Stir/mix the 5 egg yolks with the remaining 110g of sugar until thick and creamy. Melt the butter in lukewarm milk (butter should only be very soft, but not runny) and add it to the egg yolk mixture along with the vanilla sugar and Amaretto; mix. Using a whisk, lightly fold in the flour mixed with the baking powder and then the foamy egg white/sugar mixture. Pour the mixture into the prepared springform pan and bake for approximately 40-45 minutes. Allow to cool and then cut in half horizontally. For the filling, mix the mascarpone with 2 teaspoons of cream stiffener, sugar, and Amaretto until smooth. Whip the cream with 2 teaspoons of cream stiffener until stiff, and fold in. Spread the base of the heart-shaped cake with about 100g of strained apricot jam, then spread the mascarpone cream on top. Cover with the cake top and coat the heart or cake with the remaining warmed jam and allow to dry. Then cover the heart/cake with the very thinly rolled out marzipan (rolled out between two large freezer bags) and refrigerate for 1-2 hours. For the glaze, break the chocolate into small pieces and soak the gelatine in cold water. Bring the cream to a boil briefly, pour it over the chopped chocolate, and stir quickly to dissolve it. Then stir in the well-squeezed gelatine. Mix the glaze well and finally stir in the ice-cold butter. The icing should now be cooled by stirring until it reaches a thick consistency that runs over the back of a wooden spoon. Remove the cake heart from the refrigerator and place it on a wire rack, with a large bowl underneath. Pour the icing over the cake and, if desired, spread it with two or three strokes using a palette knife. Allow the icing to dry at room temperature and decorate the heart as desired. The cake tastes particularly delicious the next day, once it has set.