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Love heart biscuit cake
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Prep Time:
70 minutes
Cook Time:
90 minutes
Total Time:
160 minutes
Versatile heart cake perfect for Mother's Day or any celebration, easily customizable for different occasions.
Ingredients:
  • 2 Free Range Egg whites
  • 110g caster sugar
  • 125g butter, softened
  • 150g caster sugar
  • 1 tsp vanilla bean paste
  • 2 Free Range Eggs
  • 200g self-raising flour
  • 150g plain flour
  • 6 Free Range Egg whites
  • 330g caster sugar
  • 500g butter, softened
  • 1/2 tsp raspberry-flavoured baking paste (optional)
  • Pink liquid food colouring
  • 1 Free Range Egg white
  • 10.00 gm caster sugar
  • 160g jam
  • Raspberries, to serve
Instructions:
  • Preheat your oven to 100°C and line a baking tray with baking paper. Use an electric mixer to whip egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until sugar is fully dissolved. Transfer the meringue mixture into a piping bag fitted with a 1cm fluted nozzle. Pipe meringues in various sizes onto the prepared tray. Bake for 1 hour until dry, then turn off the oven and let the meringues cool with the door slightly open.
  • In a large bowl, use an electric mixer to cream together the butter, sugar, and vanilla until pale and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the combined flour until just combined. Transfer the dough to a lightly floured surface, knead gently until smooth, and shape into a disc. Cover with plastic wrap and refrigerate for 30 minutes.
  • In a clean, dry heatproof bowl, mix the egg whites and sugar. Set the bowl over a saucepan of simmering water. Whisk constantly for 8-10 mins until the sugar dissolves completely and the mixture reaches 70°C. Take it off the heat. With an electric mixer, beat for 15 mins until thick, glossy, and cooled to room temperature.
  • While the mixer is running, add the butter one piece at a time, making sure to whisk thoroughly after each addition. Continue whisking for 2 minutes until the mixture is smooth. Mix in raspberry baking paste, if desired, and food coloring until well combined.
  • Preheat your oven to 180°C. Divide the dough into 2 equal portions. Roll out one 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 out a large heart shape, saving the extra dough. Then use a 15cm-high, 17cm-wide heart-shaped stencil to cut out a smaller heart from the center of the large one. Place the large hearts on a baking tray and bake for 12-15 minutes until they are lightly golden, swapping the trays halfway through cooking. Let them cool on the trays. Repeat the process with the second dough portion.
  • Prepare a second baking tray with baking paper. Roll out the dough on a lightly floured surface to a 3mm-thick disc. Use small heart-shaped cutters to cut out shapes and arrange them on the prepared tray. Brush the hearts with egg white and sprinkle with sugar. Bake for 5 minutes or until they turn light golden. Let them cool on the tray.
  • Prepare a piping bag fitted with a 2cm plain nozzle and fill it with half of the buttercream. Start by arranging one large biscuit heart on a serving plate. Pipe buttercream in two rows over the biscuit, then fill the gaps between the rows with jam. Add the second large biscuit heart on top. Repeat the process by piping the remaining buttercream in two rows over the top biscuit. Finish off by decorating with meringues, small biscuit hearts, and raspberries.

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