Raspberry Heart Cake Covered with Pink Glaze

Ingredients

• 100 g Almond powder (Slightly sift)
• 150 g All-purpose flour (Sift with the baking soda)
• 5 g Baking soda (1/2 teaspoon)
• 3 Eggs (At room temperature)
• 150 g Granulated sugar
• 1 c. à café Rose flavoring (Optional, but recommended)
• 1 c. à soupe White vinegar (Activates the baking soda)
• 60 ml Vegetable oil (Neutral oil (sunflower or rapeseed))
• 200 g Raspberry purée (Can be replaced with blended fresh raspberries)
• 5 g Pectin (To gel the purée)
• 150 g Pink chocolate glaze (type "Rocky Rose") (Can be replaced with white chocolate glaze tinted pink)

Instructions

1. Prepare the dry ingredients

   Sift the almond powder, all-purpose flour and baking soda into a large bowl. Lightly mix with a spatula.

   Time: PT5M

2. Whisk the eggs and sugar

   In a second bowl, whisk the eggs and sugar with an electric mixer on medium‑high speed until the mixture triples in volume and becomes pale.

   Time: PT7M

3. Incorporate liquids and powders

   Add the rose flavoring, white vinegar and vegetable oil to the egg‑sugar mixture. Mix for 10 seconds. Incorporate the dry ingredients in three additions, mixing gently between each addition to avoid lumps.

   Time: PT5M

4. Pour the batter into the pan

   Pour the batter evenly into the loaf pan with a central tube that has been lightly greased or lined with parchment paper.

   Time: PT3M

5. Bake the cake

   Preheat the oven to 200 °C, then immediately reduce to 150 °C and bake the cake. Cook for about 35 minutes or until a toothpick comes out clean.

   Time: PT35M

   Temperature: 150°C

6. Prepare the raspberry insert

   While baking, place the raspberry purée and pectin in a small saucepan. Bring to a boil for 1 minute while stirring constantly, then remove from heat and let cool completely.

   Time: PT5M

7. Cool and unmold the cake

   Once baking is finished, let the cake cool in the pan for 15 minutes, then place the pan on a rack and gently unmold. Wait until the cake is completely cool before handling.

   Time: PT15M

8. Fill the raspberry heart

   Transfer the cooled raspberry purée into a piping bag. Insert the tip into the central tube of the cake and fill the void on each side of the center, being careful not to overfill.

   Time: PT5M

9. Apply the pink glaze

   Melt the pink chocolate glaze in a bain‑marie or microwave (30 s, stir, repeat). Pour the glaze over the top of the cake, letting excess run down the sides. Spread lightly with a spatula.

   Time: PT5M

10. Set the glaze and serve

    Leave the cake at room temperature until the glaze hardens completely (about 10 minutes). Slice and enjoy.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g