Strawberry Heart Cake with Mousseline Cream

Ingredients

• 4 pcs eggs (fresh eggs, at room temperature)
• 120 g caster sugar
• 120 g all‑purpose flour (sift twice)
• 20 g butter (to grease the pan)
• 100 ml water
• 100 g sugar for the syrup
• 300 g fresh strawberries (stemmed, halved)
• 40 g strawberry liqueur (20 g for the cream, 20 g for the syrup)
• 800 g mousseline cream (prepared in advance or store‑bought)
• 200 g vanilla icing (dessert icing) (cold, spreadable)
• few drops red food coloring
• few mint leaves (for decoration)

Instructions

1. Preheat the oven and prepare the pan

   Preheat the oven to 180 °C. Grease the heart-shaped ring with butter and place it on a baking sheet lined with parchment paper.

   Time: PT5M

2. Whisk the eggs and sugar

   Break the 4 eggs into the bowl, add 120 g of caster sugar and whisk on high speed for 5 minutes until the mixture turns pale and doubles in volume.

   Time: PT5M

3. Fold in the flour

   Sift 60 g of flour over the mixture, then gently fold it in with the spatula, moving from the bottom of the bowl upward. Repeat with the remaining 60 g.

   Time: PT5M

4. Pour the batter into the pan

   Transfer the batter into the greased heart-shaped ring and spread it evenly.

   Time: PT2M

5. Bake the cake

   Bake for about 20 minutes. The cake is done when a blade inserted in the center comes out clean.

   Time: PT20M

   Temperature: 180°C

6. Prepare the strawberry syrup

   In a saucepan, combine 100 g of sugar and 100 ml of water, bring to a boil for 5 minutes, then add 20 g of strawberry liqueur and let cool.

   Time: PT5M

7. Cool the cake

   Remove the cake from the oven, place it on a rack, remove the ring with a small knife if needed, then let it cool completely (about 15 minutes).

   Time: PT15M

8. Flavor the mousseline cream

   In a large bowl, stir 20 g of strawberry liqueur into the mousseline cream (800 g) and whisk lightly to combine.

   Time: PT5M

9. Slice the cake into layers

   Using a serrated knife or kitchen scissors, cut the cake into 2 to 3 horizontal discs according to the desired thickness.

   Time: PT5M

10. Prepare the strawberries

    Stem the strawberries, cut them in half lengthwise and arrange them side‑by‑side, tip pointing upward.

    Time: PT5M

11. Moisten the first layer

    Using a brush, drizzle the first cake layer with the strawberry syrup.

    Time: PT3M

12. First cream layer

    Spread a thin layer of mousseline cream along the edges of the ring, about 1 cm thick, to set the strawberries.

    Time: PT5M

13. Arrange strawberries on the edge

    Place the strawberry halves against the edge, tip upward, pressing them lightly into the cream.

    Time: PT5M

14. Add the second layer and filling

    Place the second cake layer in the center, moisten it again with the syrup, then cover with another layer of mousseline cream and arrange more strawberries in the center.

    Time: PT5M

15. Smooth the top

    With an offset spatula, smooth the cake surface to achieve a clean finish.

    Time: PT5M

16. Refrigerate to set the cream

    Place the cake in the refrigerator for at least 30 minutes so the cream sets.

    Time: PT0M

17. Prepare the marbled icing

    In a bowl, mix the vanilla icing (200 g) with a few drops of red food coloring. Using an offset spatula, create red lines by dragging the spatula without over‑mixing.

    Time: PT5M

18. Apply the icing

    Spread the marbled icing over the top of the cake, starting from the center outward, preserving the pattern.

    Time: PT5M

19. Final decoration

    Decorate the cake with whole or quartered strawberries, lightly glazed, and add a few mint leaves for color.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g