John Myers
Ingredients for 1 servings:
- 1 Viennese floor, 3-part
- 1 jar raspberry jelly
- 1 packet of vanilla pudding powder
- 250 ml whipped cream
- 200 ml milk
- 250 g butter
- 250 g raspberries, fresh
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 5 minutes
Heart cake for Valentine’s Day, for about 8 pieces
For the cake you will need a heart-shaped stencil. Mix the cream with the milk and take about 100 ml of it. Mix the custard powder with it. Bring the remainder to a boil with 3-4 tablespoons of raspberry jelly. Add the mixed custard powder and bring back to a boil while stirring. Then let it cool while stirring until the custard has reached the same temperature as the butter. Cut the butter into small pieces and gradually beat it into the custard until the butter has completely dissolved and emulsified. Use the stencil or the heart-shaped cake tin to cut out a heart from the Viennese base. Spread a thick layer of raspberry jelly on the bottom layer. Place the middle layer on top and spread 1/3 of the raspberry cream on it. Arrange the fresh raspberries (leaving a little for decoration) on the cream. Place the top layer on top and spread it all around with the remaining cream. Decorate the cake with a notched spatula and arrange the remaining raspberries decoratively on top. Chill for at least 1.5 hours before serving. Serves about 8 pieces.
Facebook Comments