Raspberry-Filled Heart Cake
This heart-shaped cake, enhanced with a raspberry filling, is adorned with white chocolate curls.
40 min.prep time
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 teaspoon almond extract
1 cup milk
1 (10-ounce) package frozen raspberries in syrup, thawed
2 tablespoons sugar
2 tablespoons cornstarch
6 (1-ounce) squares white baking chocolate
4 1/2 cups powdered sugar
White chocolate curls, if desired
Heat oven to 350°F. Grease and flour one (9-inch) round and one (9-inch) square baking pan. Set aside.
Stir together flour, baking powder and salt in medium bowl. Set aside.
Beat sugar and butter in large bowl at medium speed, scraping bowl occasionally, until creamy. Add 1 egg white at a time, beating well after each addition. Add almond extract. Add flour mixture alternately with milk, beating at low speed after each addition just until mixed.
Place 2 1/2 cups batter into prepared round pan; place remaining batter into prepared square pan. Bake 29-34 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes on cooling rack. Loosen cakes by running knife around inside edge of pans. Carefully remove cakes from pans; cool completely.
Meanwhile, all filling ingredients in 2-quart saucepan. Cook over medium heat, stirring constantly, 5-7 minutes or until mixture comes to a boil. Boil 1 minute; remove from heat. Refrigerate 30 minutes or until cool.
Place 1/2 cup milk and 6 ounces white chocolate in 1-quart saucepan. Cook over low heat, stirring occasionally, 7-8 minutes or until chocolate is melted. Cool 30 minutes.
Combine cooled chocolate mixture, powdered sugar and 1/2 cup butter in small bowl. Beat at medium speed, scraping bowl often, until creamy.
Cut cakes horizontally in half into layers using serrated knife. Cut round cake vertically in half.
To assemble, place bottom of square cake layer onto serving plate or tray; place bottom halves of round layer on two adjacent sides of square layer, forming a heart. Spread with filling. Place top half of each cake layer on filling. Frost top and sides of cake with frosting. Garnish with chocolate curls, if desired. .
- To cut cakes horizontally in half into layers, mark side of cake with toothpicks first before cutting with long serrated knife.
- To make white chocolate curls, place room temperature white baking chocolate onto waxed paper. Pressing vegetable peeler firmly against chocolate, pull across chocolate in long, thin strokes.
Nutrition Facts (1 serving)
Dietary Fiber: 1g
Recipe #13110©2003Land O'Lakes, Inc.