Raspberry Heart

For the raspberry heart cake, first preheat the oven to 180 C° top and bottom heat. Grease a heart baking dish and dust with flour. You can also use a round baking pan – after baking, cut the heart shape using a heart template. Grate the dark chocolate.For the base, beat the egg whites with 30 g sugar and a pinch of salt until stiff. Beat the egg yolks with the remaining sugar and the vanilla sugar until foamy and gently stir into the beaten egg whites with a whisk. Sift the flour and fold into the mixture. Pour the sponge mixture into the prepared pan and bake for about 25 minutes until golden. For the filling, beat the GUMA pâtisserie cream with a mixer for about 4 minutes until stiff. Take out about 50 g of it and add the raspberry jam and, if necessary, the powdered sugar and stir it in. Divide the cooled heart horizontally and fill with the raspberry cream.Puree the raspberries, pass through a sieve and stir in the powdered sugar. Soak the gelatine leaves in cold water for about 5 minutes. Heat the rum, squeeze the soaked gelatine leaves well and dissolve them in the heated rum. Stir one tablespoon of the raspberry juice into the rum-gelatin mixture and then stir it into the remaining raspberry juice and let it cool for about 10 minutes.

Stir two tablespoons of confectioners’ sugar into the remaining whipped patisserie cream and use 2/3 of it to coat the heart all around. On the edge of the heart verte the dark chocolate chips.

Preparation Tip:

Without a heart shape, this raspberry tart is also great - and in raspberry season, fresh berries can very well be used in the filling instead of the frosting and jam.

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