Heart-Shaped Cake with Pink Strawberry Cream

Ingredients

• 5 eggs
• 125 g sugar
• Pinch of salt
• 100 g flour
• 25 g cornstarch
• 4 sheets white gelatin
• 200 g strawberries
• 1 tbsp Lemon Juice
• 1 tbsp rose water
• 300 ml whipping cream
• 75 g powdered sugar

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with upper and lower heat.

2. 2.

   Separate the eggs. Beat the yolks with half of the sugar until fluffy. Whisk the whites with a pinch of salt, gradually adding the remaining sugar until stiff peaks form. Fold the meringue into the yolk mixture. Sift together the flour and cornstarch, then gradually fold into the batter to create a smooth dough. Spread the batter onto a parchment-lined baking sheet and bake in the preheated oven for about 10 minutes; test with a toothpick.

3. 3.

   Remove the finished sponge from the oven, lift it off the pan, and let it cool on a wire rack.

4. 4.

   Soak the gelatin sheets in cold water.

5. 5.

   Wash, pit, and chop the strawberries. Blend them with lemon juice and rose water until smooth.

6. 6.

   Whip the cream with powdered sugar until stiff peaks form. Dissolve the gelatin in a small pot over low heat, stir in 1 tbsp of strawberry puree, then fold into the remaining puree. Fold the whipped cream into the mixture.

7. 7.

   Using a heart-shaped cutter, cut 12 hearts (about 8 cm diameter) from the sponge dough.

8. 8.

   Spread strawberry cream on each heart, stack three hearts together, press lightly, and refrigerate for 2 hours. Sprinkle with rose petal garnish before serving.