John Myers
Ingredients for 1 servings:
- 2 egg whites
- 2 tbsp water, very cold
- 1 pinch of salt
- 100 g sugar
- 100 g flour
- ½ tsp, leveled baking powder
- 250 g strawberries, pureed
- 125 g quark
- 125 ml milk
- ½ pack of pudding powder (vanilla)
- 2 tbsp sugar
- 1 pack of white gelatine, ground
- 200 ml cream
- 250 g quark
- 125 ml eggnog
- 1 pack of white gelatine, ground
- 200 ml cream
- 50 g sugar
- 125 ml eggnog
- 1 tsp Dr. Oetker Paradiescreme (vanilla), heaped
- 1 tbsp chocolate sauce
- 200 ml cream
- some sweets (silver beads or gold beads)
- some marzipan (roses)
- possibly marzipan decoration (label banderole)
- possibly cream stiffener
Instructions
Working time approx. 2 hours; Total time approx. 2 hours
Large heart shape with 28 cm diameter
Preheat oven to 175°C. Beat egg whites with salt and water until very frothy, then gradually add the sugar. Beat until the mixture is very glossy, then briefly stir in the egg yolks. Sift the flour with the baking powder and carefully fold in with a wooden spoon. Spread the sponge mixture into the heart-shaped cake tin. I have a bottomless tin, so I place it on a baking sheet and spread the batter into it. Bake for about 20 minutes. Keep an eye on it, as every oven heats differently. Let the base cool in the heart-shaped cake tin; do not remove it. Then place it on a cake plate. For the strawberry cream, let the gelatin (1st packet on the ingredients list) swell according to the package instructions. Stir the quark in a bowl until smooth, prepare the pudding according to the instructions, and stir it into the quark immediately after cooking. Add sugar (more to taste). Whip the cream, dissolve the gelatin, and then slowly stir the strawberry puree, a spoonful at a time, into the quark mixture. Mix the gelatin with about 3-4 tablespoons of the strawberry mixture, then stir everything together and chill. When the mixture begins to set, fold in the cream and pour the cream onto the heart base, smooth it out, and chill. For the advocaat cream, let the second sachet of gelatine set according to the instructions. Mix the quark with the sugar and 125 ml of advocaat. Whip 200 ml of cream, dissolve the gelatine again, and add a little of the cream to the gelatine. Mix well first, then stir everything together again. Fold in the cream and pour this cream onto the strawberry cream once it has set slightly. You don’t want the two creams to run into each other, so you might want to wait a while before preparing the second cream. Spread the cream evenly and leave everything to set for a few hours or overnight. To make the icing, remove the heart frame and stir 125 ml of advocaat with the paradise cream until smooth. The advocaat should thicken slightly so that it doesn’t run off the cake. Spread this icing on the set advocaat cream using a palette or long knife and smooth it out. Make a small parchment bag and pour in the chocolate dessert sauce. Cut off a small tip and draw lines evenly spaced across the advocaat. Then use a wooden skewer to draw through these lines to create a pattern. Whip the last cup of cream and pipe rosettes around the outside using a star nozzle. Decorate as you wish with silver beads, gold beads, marzipan roses or even marzipan ribbon.
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