Heart-shaped cake with strawberry jelly and strawberries

Ingredients

Sponge cake base:

• 3 separated eggs

• 25 g icing sugar

• Pinch of salt

• ½ pack of vanilla sugar

• ½ lemon zested

• 60 g cake flour

• 35 g ranulated sugar

• 100 ml orange juice

Strawberry cream:

• 200 g strawberries

• 1 lemon juiced

• 50 g YO strawberry syrup

• 3 gelatine sheets

• 150 ml whipping cream, lightly beaten

Strawberry jelly:

• 100 g strawberriesn

• 50 g YO strawberry syrup

• 1 tsp lemon juice

• 2 gelatine sheets

Preparation

Sponge cake base: Combine the egg yolks, icing sugar, pinch of salt, vanilla sugar and lemon peel and beat until creamy. Cream the egg white together with the granulated sugar to form a creamy mixture and fold into the egg yolk mixture. Sieve the flour, carefully fold into the mixture using a whisk and pour the whole mixture into a buttered, floured heart-shaped mould. Smooth down and bake in the centre of a preheated oven at 210 °C for approx. 13 minutes. Leave to cool, then drown the base in orange juice.

Cream: Finely purée the strawberries and YO strawberry syrup using a hand mixer. Soak the gelatine in plenty of cold water for approx. 5 minutes, then squeeze out well. Add the lemon juice and heat up until the gelatine dissolves, then quickly pour into the strawberry mixture. Fold in the lightly beaten whipping cream. Pour the cream onto the base, smooth down and put in the fridge for approx. 4 hours.

Jelly: Purée the strawberries and YO strawberry syrup. Soak the gelatine in plenty of cold water for approx. 5 minutes, then squeeze out well. Add the lemon juice and heat up until the gelatine dissolves, then pour into the strawberry mixture, stir and spread over the cream. Keep in the fridge for another hour then loosen and lift out of the heart-shaped mould.