Flexiform Round Heart Filling 2 piecesLurch
Creative baking with fondant, royal icing, etc.
Surely you are already a true master in creating true masterpieces for the coffee table.
With our broad portfolio of moulds, embossed mats and moulds, even the most elaborate decorative cakes such as those used in professional confectioners will succeed in the future. The new colours from Ruby to Watermelon to Cotton Candy anticipate the trends of the coming years and can be combined with each other as desired. Highlights are the 3D embossing dies.
Absolutely non-stick - Easy to clean - Dishwasher safe
Resistant to fruit acid and sour dough - Space-saving to store
Dimensions: D: 21 cm
For the dough
250g soft butter
1 packet vanilla sugar
1 pinch of salt
1 pack baking powder
For the stuffing:
300g Berry mix (frozen)
150g icing sugar
250g whipped cream possibly some gelatine
For the fondant suitable butter cream
1 pck vanilla pudding
250g butter (one half cold, other half slightly softer)
120g icing sugar
125g white couverture
Step by step instructions
: Beat the eggs with the hand mixer. Add the soft butter, sugar, vanilla sugar and pinch of salt to the eggs and stir until creamy. The consistency of the mass often looks like curdled butter, but this changes and is harmless.
:250 g flour with the baking powder, add to the egg mixture and mix well. Now add the milk and the remaining flour in portions and alternately.
: The dough should have a thin and creamy consistency.
: Divide the dough between the two moulds, the moulds should be half filled with dough
: Bake at 170 degrees under/upper heat for approx. 30-40 minutes, then allow to cool well and turn out of the mould.
is important to be able to keep the upper and lower halves apart so that the heart is not upside down at the end. Lay the halves down so that they always know which half belongs upwards and which half downwards!
Stir the mascarpone with the icing sugar until creamy and add the pureed berries.
: At the end carefully fold in the whipped cream.
: The mass should have a rather firm consistency, if it is too liquid/ unstable add some gelatine.
: Fill both halves of the cake with the cream as shown in the picture and stack on top of each other. Make sure that the upper half is at the top and the lower half at the bottom.
Boil a pudding from the vanilla pudding powder, milk and sugar according to the instructions on the packet and pour into a mixing bowl.
Stir the vanilla pudding for a few minutes until cold. Stirring cools the pudding down faster and no skin is formed. Let the pudding cool in the bowl for another 10 minutes.
: As the pudding cools, place the softer half of the butter (125 g) in a bowl and sift the icing sugar.
: After the pudding has cooled down, switch on the food processor or hand blender at medium speed and stir in the remaining COLD (125 g) butter in portions. The butter must be completely melted in the pudding. Now slowly mix the pudding into the white-creamy butter by the spoonful at low speed. If the pudding is mixed too quickly into the butter, it may clot.
: Slowly melt the chocolate over a water bath and then quickly add to the butter cream. Now mix the butter cream again for about 1-2 minutes at the highest speed.
Now the cake can be spread with the butter cream.
: Instead of white chocolate it is also possible to add dark chocolate, milk chocolate or nougat. It is important to add at least 125g of chocolate. If you want to have a very chocolaty butter cream just use more chocolate.