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Heart cake - a sweet heart for Mother's Day
Hearts are a must for Mother's Day. This lovingly baked box cake will surprise you with a special highlight: hidden inside is a pink heart made from delicious sponge, which will make your mum's eyes light up when you cut into it. Perfect for saying ‘thank you’ to your mum in a particularly sweet way. With a little preparation, you can easily make this eye-catcher - and the wow effect is guaranteed!
Needed ingredients:
For the pink pastry:
- 200 g soft butter
- 180 g sugar
- 1 pinch of salt
- 4 eggs (M)
- 1 tsp vanilla paste
- zest of one organic lemon
- 300 g wheat flour
- 2 tsp baking powder
- 125 ml milk (room temperature)
- Pink or red food colouring
For the light-coloured dough:
- 200 g soft butter
- 180 g sugar
- 1 pinch of salt
- 4 eggs (M)
- 1 tsp vanilla paste
- zest of one organic lemon
- 300 g wheat flour
- 2 tsp baking powder
- 125 ml milk (room temperature)
For the decoration:
- approx. 12 tbsp icing sugar
- 2-3 tbsp lemon juice
- Sugar hearts or other sugar sprinkles
Also:
- 1 loaf tin (25 x 11 cm)
- baking paper
- Piping bag or freezer bag
- Heart cookie cutter
Baking heart-shaped cakes - it's that easy
Step 1: Prepare the pink dough
Preheat the oven to 180 degrees (top/bottom heat). Lightly grease the loaf tin if necessary and line with baking paper. Beat the butter, sugar and salt until light in colour. Gradually beat in the eggs for 30 seconds at a time. Stir in the vanilla paste and lemon zest. Mix the flour and baking powder and fold into the egg mixture with the milk. Colour the batter pink or red and pour into the baking tin. Smooth out and bake in the preheated oven for approx. 55 mins. Don't forget to test with a skewer. Remove from the oven, leave to rest briefly, then lift out of the tin and leave to cool on a cooling rack.
Step 2: Prepare pink hearts
Cut the cooled red cake into slices about 2-3 cm wide.
Step 3: Cutting out hearts
Use a heart cookie cutter to cut out red hearts. Then prepare the light-coloured dough as in step 1 (only without the colour) and fill into a piping bag or freezer bag.
Step 4: Pour in the light-coloured batter
Pour a layer of the light-coloured batter into the baking tin lined with baking paper - you can use a piping bag for this.
Step 5: Insert the pink hearts
Arrange the red hearts into small ‘packets’ and place them close together in the centre of the mould.
Step 6: Pour in the light-coloured batter
Pour the light-coloured batter into the sides of the mould first, then onto the hearts. The red hearts should be completely covered.
Step 7: Bake the cake
Depending on the size of the red hearts, some of the light-coloured batter may be left over. If the tin is too full, the cake may not bake upwards, but out of the side of the tin and won't have a nice shape.
Bake the cake in the preheated oven for about 55 minutes. Don't forget to test with a skewer. Remove from the oven, leave to rest briefly, then lift out of the tin and leave to cool on a cooling rack.
Step 8: Make the icing
Mix the icing sugar and lemon juice to make a thick icing and pour over the cooled heart cake.
Step 9: Decorate the cake
Decorate the cake immediately with sugar sprinkles. Don't wait too long, otherwise the icing will dry and the sprinkles will no longer hold.
Done!
The cake will keep for approx. 2-3 days in an airtight container. Tip: If you don't have any food colouring, you can replace some of the flour in the red dough with baking cocoa and bake a cake with a chocolate heart.
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Emma Friedrichs is a baking book author and has been blogging about creative cakes, pies and cupcakes for 8 years, although she prefers savoury food ;-)
