Summer love

Ingredients for 1 servings:

• 100 g ladyfingers
• 50 g butter (half-fat is possible), melted
• 4 eggs, separated
• 125 g sugar
• 4 tbsp water, hot
• 100 g flour
• 25 g cornstarch
• Jam (raspberry jam)
• 400 g sour cream
• 1 pack of ground gelatin (6 sheets)
• 100 g apricot(s), peeled, pitted, pureed
• 100 g strawberries, pureed
• 100 g raspberries, pureed
• Sugar or sweetener as desired
• 300 g cream
• 100 g cream
• Apricot(s), strawberries and raspberries, preferably fresh

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

summery – fruity heart cake

For the base, finely crumble the sponge fingers in a mixer. Melt the butter and stir in the crumbs. Press the crumb mixture into the base to the size of a 1-liter heart-shaped baking dish and chill. Beat the egg whites with a little salt until stiff peaks form, then add 50g of sugar and beat again until stiff peaks form. Refrigerate. Grease a baking tray and line it with baking paper. Preheat the oven to 200°C. Whisk the egg yolks with the water, then gradually add the remaining sugar. When the mixture is thick and creamy, sift the flour and cornstarch over the cake. Pour the beaten egg whites over the cake and carefully fold everything in. Place the sponge cake on the prepared baking tray and bake in the preheated oven for 10-12 minutes. Immediately turn out onto a countertop and allow to cool slightly. For the filling, soften the gelatine according to the package instructions. Meanwhile, cut out two hearts from the sponge cake (using the heart shape as a template). Cut out small rectangles about 10 cm long from the remaining dough (width is unimportant). Spread the jam over these rectangles and roll them up into small rolls. The gelatine should have soaked long enough by now. Dissolve the gelatine and stir the sour cream in a bowl until smooth. Stir 2-3 tablespoons of sour cream into the dissolved gelatine and then stir the gelatine mixture into the sour cream. Stir 150 g each of the sour cream cream into the apricot puree, the strawberry puree and the raspberry puree. Sweeten each of the three creams a little and chill to set. Meanwhile, whip the 400 g of cream until stiff peaks form, then fill a piping bag with 100 g of the remaining cream for the garnish, then fold 100 g each into the apricot cream, the strawberry cream and the raspberry cream. Grease the heart-shaped tin and line the bottom and sides with baking paper. Cut the sponge rolls into thin slices and line the rim of the dish with the slices. Fill the dish with the raspberry cream between the sponge rolls and smooth it down. Then place the first sponge heart inside (trim off a little of the edge if necessary) and spread the strawberry cream evenly on top. Finally, place the second sponge heart on top and spread the apricot cream on top. The dish should now be well filled! Place the entire dish in the refrigerator and let the cream set for at least 2-3 hours. You can check this by piercing the edge with a knife – there should be no “liquid” cream left on it. Once the cream has set, run a sharp knife between the baking paper and the edge of the dish to ensure it separates easily. Turn the heart out onto a plate, remove the dish, and peel off the baking paper. Place another plate on top of the heart and turn the whole thing over again so that the heart is now sitting on the second plate. Now decorate the cake all around and on top with the cream from the piping bag and the fresh fruit. Then refrigerate immediately. IMPORTANT: The fruit should really only be placed on the cake shortly before consumption (if you prepared it the day before, for example) to keep it looking nice and fresh.