Heart Cake for Mother's Day

Ingredients

• 3 eggs
• 1 pinch salt
• 150 g sugar
• 50 g ground almonds
• 50 g flour
• 30 g liquid butter
• 3 sheets of white gelatin
• 500 g rhubarb
• 1 tbsp Lemon Juice
• 1 tbsp raspberry jam
• 200 ml red grape juice
• 3 tbsp sugar
• 1 packet vanilla pudding powder (for 0.5 l liquid)
• 500 ml whipping cream (at least 30% fat content)
• 1 packet stabilizer for whipped cream
• 3 Tbsp apricot jam
• 200 g fresh ripe strawberries
• 2 ripe kiwis
• 0.5 ripe mango
• 0.5 packet white gelatin
• 125 ml fruit juice (optional)
• 1 tbsp powdered sugar

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with upper and lower heat. Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form, then add the sugar and yolks while stirring, and whisk until fluffy. Mix the almonds with the flour, fold in, and then stir in the liquid butter.

2. 2.

   Place the heart-shaped mold on parchment paper on a baking sheet, pour the batter into the mold, smooth the top, and bake in the preheated oven for about 30 minutes. Remove the finished sponge cake and let it cool. In the meantime, soak the gelatin in cold water for the filling.

3. 3.

   Wash, trim, and dice the rhubarb. Simmer with lemon juice, raspberry jam, and 150 ml grape juice for about 2 minutes. Mix sugar and pudding powder with the remaining grape juice, stir into the rhubarb, bring to a boil, remove from heat, let cool slightly, then fold in the drained gelatin until dissolved.

4. 4.

   Place the compote in the refrigerator until it begins to set. Whip 200 ml cream with the stabilizer until stiff peaks form. Release the sponge cake from the mold, cut horizontally into two halves, place the heart shape on the lower base, fill with rhubarb mixture, smooth the top, spread whipped cream over it, and place the second base on top. Chill for one hour.

5. 5.

   Wash and clean the fruit. Slice strawberries and kiwis lengthwise into wedges; separate mango flesh from pit and slice very thinly. Arrange the fruit in a decorative heart pattern in the center of the cake. Prepare the white gelatin with juice according to package instructions and drizzle lightly over the fruit.

6. 6.

   Whip remaining cream with powdered sugar until stiff. First, spread it around the edge of the cake, then fill a piping bag with a star tip and pipe decorative swirls along the rim. Chill again for one hour before serving.