Marzipan meringue berry cake in heart shape
Delicate shortbread, fine marzipan, crispy airy meringue and fruity berries make this heart cake a special taste experience. Made in heart shape, it also looks very cute and is perfect for Mother's Day or Valentine's Day. But even without any occasion, you can surprise your loved ones with the marzipan meringue berry cake. It is easy and quick to make with ordinary ingredients according to this recipe.
Servings 7
Ingredients
for the dough
- 150 g butter (room temperature)
- 50 g sugar
- approx. 200 g flour
- vanilla
- 1 pinch of salt
for the marzipan layer
- 200 g raw marzipan paste
- 1 egg yolk
- approx. 10 ml lemon juice (freshly squeezed)
for the meringue layer
- 1 egg white
- 75 g powdered sugar
- 1/3 tsp lemon juice (freshly squeezed)
for the filling
- approx. 150 - 200 g red berries (raspberries, strawberries, red currants)
for the coating
- 50 g red fruit jelly
Instructions
- If you use frozen berries for the cake, let them thaw and drain thoroughly beforehand.
Making the dough
- Mix flour, sugar and salt.
- Add softened butter and vanilla and knead it quickly into a soft dough. Wrap it in an airtight container and chill it for about 30 minutes.
- Roll out the dough on a sheet of baking paper about 0.5 cm thick and cut out a large heart, possibly with the help of a heart shape. Pull the shortbread heart directly onto the baking paper on the baking sheet. You can bake cookies from the leftover dough.
Making the marzipan layer
- Mix marzipan paste and egg yolk.
- Gradually add lemon juice and knead it into a sticky mass.
- Spread half of the marzipan mixture evenly on the shortbread heart and form a rim of about 0.7 cm high on the heart with the second half of the marzipan mixture, always moistening your hands with a little water.
Making the meringue layer
- Beat egg whites, powdered sugar and lemon juice until stiff.
- Spread the egg white mixture about 2 cm wide along the marzipan edge from the inside. I used the piping bag with the open star nozzle for this and piped the border from the egg white mixture in the shape of small roses.
Filling the heart cake
- Spread berries in the center of the heart to the egg white mixture.
Baking the cake in heart shape
- Bake the heart shaped cake in a preheated oven at 180 °C top and bottom heat for about 15 minutes.
- Spread the berry layer with fruit jelly, also filling the small cavities between the berries with it while the heart cake is still hot, and then let it cool.
Notes
- Knead the dough only briefly until it has a homogeneous consistency, and in no case for too long.
- Use raw marzipan paste with as high an almond content as possible and a low sugar content for the heart cake.
- Note the detailed tips and tricks for making the marzipan meringue berry cake in heart shape at the top of the post.