Valentine Heart

A cake recipe for all foodies:

For the shortcrust pastry, quickly prepare the ingredients into a dough, wrap in cling film and rest in the refrigerator for 120 minutes. Roll out the dough thinly, cut it out with a springform or heart-shaped cookie cutter and transfer to baking parchment (leftover dough can easily be frozen). Bake in the heated oven at 190 degrees for about 5 minutes, until the bottom has a light golden color. Then cool well.

Filling: Mix eggs, sour cream, curd cheese, salt and lemon zest. Mix sugar and pudding powder well and fold in as well. Please do not over-stir, the amount should not become too airy. Place the heart-shaped pan or springform pan rim on the baked shortcrust pastry and pour in the sour cream and curd mixture. Bake in the oven at 190 degrees for 40 to 45 min. Let cool after baking.

For the caramel layer, remove the edge of the springform pan or the heart-shaped pan and spread the cake thinly with the boiled apricot jam. Later sprinkle the sugar on top. Use a Bunsen burner to caramelize the sugar until it has a nice even browning.

For the garnish, brush the fruit with the hot apricot jam and then place decoratively on the cake.

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