Strawberry Heart Cake with Rose

Ingredients

• 4 eggs
• 100 g sugar
• 1 packet vanilla sugar
• 1 pinch salt
• 80 g flour
• 20 g cornstarch
• 1 tsp Baking powder
• 100 ml whipping cream (at least 30% fat)
• 1 packet stabilizer
• 300 g mascarpone
• 40 g sugar (more to taste)
• 4 tbsp raspberry jelly
• 100 g marzipan dough
• 50 g powdered sugar

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with upper and lower heat. Separate the eggs. Beat yolks with sugar and vanilla sugar until fluffy. Whisk egg whites with salt until stiff peaks form, then fold into the yolk mixture. Sift flour, cornstarch, and baking powder over the egg whites and gently fold everything together. Spread the batter onto a parchment-lined tray and bake for about 15 minutes until pale. Remove and let cool.

2. 2.

   Whip the cream with one packet of stabilizer until stiff. Mix mascarpone with sugar, raspberry jelly, and stabilizer, then fold in the whipped cream. Cut the cooled base into 12 heart shapes using an appropriate cutter (about 10-12 cm). Spread raspberry cream on eight hearts, stack two on top of each other, and place the remaining hearts on top.

3. 3.

   Knead powdered sugar quickly into the marzipan dough. Roll it thinly on a dusted marble slab, cut out four hearts, and place them atop the cupcakes. Pipe the leftover cream into a small nozzle with a fine tip and dot around the tops of the cupcakes. Refrigerate until ready to serve.