This heart cake is lovely for Mothers day, but one of the best things about this baking trend is you can mix up the shapes to suit any occasions.
The ingredient of Love heart biscuit cake
- 2 Coles Australian Free Range Egg whites
- 1/2 cup (110g) caster sugar
- 125g butter, softened
- 2/3 cup (150g) caster sugar
- 1 teaspoon vanilla bean paste
- 2 Coles Australian Free Range Eggs
- 1 1/3 cups (200g) self-raising flour
- 1 cup (150g) plain flour
- 6 Coles Australian Free Range Egg whites
- 1 1/2 cups (330g) caster sugar
- 500g butter, softened
- 1/2 teaspoon raspberry-flavoured baking paste (optional)
- Pink liquid food colouring
- 1 Coles Australian Free Range Egg white
- 2 teaspoons caster sugar
- 1/2 cup (160g) raspberry jam
- Raspberries, to serve
The instruction how to make Love heart biscuit cake
- To make the meringues, preheat oven to 100u00b0C. Line a baking tray with baking paper. Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until sugar is completely dissolved. Spoon the meringue mixture into a piping bag fitted with a 1cm fluted nozzle. Pipe meringues in different sizes onto the lined tray. Bake for 1 hour or until dry to the touch. Turn oven off. Leave meringues in the oven, with the door ajar, to cool completely
- To make the biscuit dough, use an electric mixer to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the combined flour and stir to combine. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 mins to rest.
- To make the Swiss meringue buttercream, combine the egg whites and sugar in a clean, dry heatproof bowl. Place over a saucepan of simmering water and use a balloon whisk to whisk for 8-10 mins or until the sugar completely dissolves and mixture reaches 70u00b0C on a sugar thermometer. Remove from heat. Use an electric mixer to whisk constantly for 15 mins or until mixture is thick and glossy and cools to room temperature.
- With the mixer running, gradually add the butter, 1 piece at a time, whisking well after each addition. Continue whisking for 2 mins or until the mixture is smooth. Add raspberry baking paste, if using, and food colouring and whisk to combine.
- To bake and assemble, preheat oven to 180u00b0C. Divide the dough into 2 even portions. Roll out 1 dough portion on a large sheet of baking paper to a 4mm-thick disc. Use a 27cm-high, 30cm-wide heart-shaped stencil and a small sharp knife to cut a large heart from the dough, reserving excess. Use a 15cm-high, 17cm-wide heart-shaped stencil and a small sharp knife to cut a heart from the centre of large heart. Remove centre and reserve with the excess dough. Transfer the large heart on the paper to a baking tray. Repeat with the remaining dough portion. Bake large hearts, swapping the trays halfway through cooking, for 12-15 mins or until light golden. Set aside on trays to cool.
- Line another baking tray with baking paper. Roll out reserved dough on a lightly floured surface to a 3mm-thick disc. Use small heart cutters to cut out shapes and place on the lined tray. Brush the small hearts with a little egg white and sprinkle with sugar. Bake for 5 mins or until light golden. Set aside on the tray to cool.
- Place half the buttercream in a piping bag fitted with a 2cm plain nozzle. Place 1 large biscuit heart on a serving plate. Pipe buttercream in 2 rows over the biscuit. Spoon jam into the gaps between the rows. Top with remaining large biscuit heart. Pipe remaining buttercream in 2 rows over the top of the biscuit. Decorate with meringues, small biscuit hearts and raspberries.
Nutritions of Love heart biscuit cakecalories: