Mini Heart Cakes

MINI HEART CAKES
for 8 individual cakes using

Mini Hearts molds
Mini Heart Cakes
for 8 individual cakes using Mini Hearts molds
GELATIN MASS
Ingredients Total weight: ~ 49 g 100%
• Powdered gelatin 200 Bloom 7g 14%

• Cold water 42 g 86%
1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.
2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.
3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.
TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.
SPONGE
• Egg yolks 30 g 11%

• Sugar (1) 15 g 5%
• Vegetable oil 15 g 5%
• Raspberry puree 25 g 9%
• All-purpose flour 35 g 13%
• Egg whites 75 g 27%
• Sugar (2) 30 g 11%
• Frozen raspberries 50 g 18%
1. In the bowl of a stand mixer, combine the egg yolks and sugar (1)
and whip with a whisk attachment until fluffy (this should take
around 10 minutes).
2. Place the egg whites and sugar (2) into a separate mixer bowl and
whip the meringue into soft peaks using the whisk attachment.
3. Add the meringue into the egg yolk-sugar mixture in two batches
and fold using a silicone spatula.
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Mini Heart Cakes
SPONGE
4. Sift the flour and fold it into the egg mixture. Gently combine using
a silicone spatula.
5. Add the vegetable oil and raspberry puree, mix until smooth.
6. Place a baking frame (18x18 cm) on the baking tray lined with
a silicone mat. Pour the batter into it and smooth with an offset
spatula.
7. Sprinkle the raspberries on top and let them sink into the batter
slightly.
8. Bake the sponge in the oven, preheated to 160 °C / 320 °F for

around 15–18 minutes. The well baked sponge should spring back
into shape when pressed slightly.
9. Allow to cool at room temperature, then cut out 8 discs with a

round cutter d=5 cm.
CRUNCHY LAYER
• Feuilletine (wafer crumbs) 45 g 44%

• Blackcurrant powder 2.5 g 3%
• White chocolate 34% 50 g 49%
• Grapeseed oil 5g 4%
1. Melt the chocolate in a microwave.
2. Add the grapeseed oil and mix thoroughly with a spatula.
3. Add wafer crumbs and the blackcurrant powder to the chocolate

mixture and mix until smooth.
4. Using a metal cutter d=5 cm, apply the crunchy mixture to a

silicone mat in a thin layer, creating 8 discs.
5. Place the discs in the freezer for at least 3 hours until they are
completely frozen.
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Mini Heart Cakes
LYCHEE AND RASPBERRY CONFIT
• Lychee liqueur 10 g 4%
• Lychee puree 120 g 48%
• Raspberries (fresh or frozen) 80 g 32%
• Dextrose 18 g 7%
• Inverted sugar/honey 8g 3%
• Pectin NH 3g 1%
• Lemon juice 11 g 5%
• Sponge discs
1. Combine the raspberries, lychee puree, lemon juice and inverted

sugar in a saucepan and bring to 30 °C / 86 °F.
2. Mix the pectin with dextrose. Gradually add to the warm puree
mixture while whisking constantly.
3. Bring everything to a boil while whisking. Let the mixture boil for
2 minutes.
4. Add the liqueur and mix until combined.
5. Pour the confit into a round silicone mold d=5 cm (30 g per cavity)
and place a sponge disc on top.
6. Put the mold in the freezer for 3–4 hours until completely frozen.
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Mini Heart Cakes
RASPBERRY MOUSSE
• Raspberry puree 110 g 22%

• Lemon juice 10 g 2%
• Gelatin mass 49 g 9%
• Whipping cream 35% 220 g 44%
1. Combine raspberry puree and lemon juice in a saucepan, and

bring to 80–83 °C / 176–181 °F while stirring with a whisk. Remove
from the heat.
2. Add the gelatin mass and stir until the gelatin dissolves.
3. Add the chocolate to a measuring cup and pour the hot puree
over it. Process with a hand blender until smooth and shiny, being
careful not to introduce air bubbles.
4. Allow the mixture to cool to 23–24 °C / 73–75 °F.
TIP
• To speed up the cooling process, you can pour the mixture into
a wide container, cover it with cling film touching the surface
and place in the fridge until it reaches the required temperature.
5. Meanwhile, in the bowl of a stand mixer, whip the cream until it is

semi-whipped.
6. Gradually add the cream to the chocolate mixture and gently stir
with a silicone spatula, being careful not to over mix, otherwise the
mass will lose its lightness and become more liquid and then dense
when it sets.
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Mini Heart Cakes
ASSEMBLY
Ingredients
• Raspberry mousse
• Frozen confit and sponge inserts
• Frozen crunchy layer discs
1. Remove the frozen confit and sponge inserts from the molds.
2. Place the silicone Mini Hearts molds on cake bases and fill 2/3 full
with the mousse. Tilt the molds in different directions so that the
mousse covers the sides of the mold.
3. Gently lower the confit and sponge insert into the mousse (sponge
facing up). Press lightly so that the frozen insert is covered with the
mousse.
4. Add a crunchy layer disc on top.
5. Place the bases with the molds in the freezer for at least 8 hours
until completely frozen.
CHOCOLATE VELOUR MIXTURE

• Cocoa butter 150 g 50%
• Pink fat-soluble coloring Sufficient quantity
1. Separately melt the chocolate and cocoa butter in a microwave to

45 °C / 113 °F.
2. Pour the melted chocolate into a measuring cup, add the cocoa
butter. Process with a hand blender.
3. Add the coloring and process with the hand blender once more.
4. Before applying the velour to the cakes, heat it to a temperature of

40 °C / 104 °F.
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Mini Heart Cakes
UNMOLDING AND COATING THE CAKES
Ingredients
• Frozen assembled cakes

• Pink velour mixture
1. Get the fully frozen individual cakes out of their molds.
TIP
• It is best to work with a maximum of 4 individual cakes at a time
to prevent them from thawing.
2. Pour the velour mixture into a spray gun and cover the cakes with it
from different angles in a thin layer and do this several times. Spray
from a distance of about 20 cm.
3. With the help of two offset spatulas, transfer the cakes on the cake
boards.
4. Put the individual cakes in the fridge for 4–6 hours until they are
completely thawed.
5. Store the cakes in the fridge for up to 48 hours.
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Copyright©2023 International Pastry Academy KICA, All rights reserved

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Mini Heart Cakes

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MINI HEART CAKES

for 8 individual cakes using

Ingredients Total weight: ~ 49 g 100%

• Powdered gelatin 200 Bloom 7g 14%

Ingredients Total weight: ~ 275 g 100%

• Egg yolks 30 g 11%

8. Bake the sponge in the oven, preheated to 160 °C / 320 °F for

9. Allow to cool at room temperature, then cut out 8 discs with a

Ingredients Total weight: ~ 103 g 100%

• Feuilletine (wafer crumbs) 45 g 44%

1. Melt the chocolate in a microwave.

2. Add the grapeseed oil and mix thoroughly with a spatula.

3. Add wafer crumbs and the blackcurrant powder to the chocolate

4. Using a metal cutter d=5 cm, apply the crunchy mixture to a

LYCHEE AND RASPBERRY CONFIT

Ingredients Total weight: ~ 250 g 100%

1. Combine the raspberries, lychee puree, lemon juice and inverted

4. Add the liqueur and mix until combined.

Ingredients Total weight: ~ 504 g 100%

• Raspberry puree 110 g 22%

1. Combine raspberry puree and lemon juice in a saucepan, and

4. Allow the mixture to cool to 23–24 °C / 73–75 °F.

5. Meanwhile, in the bowl of a stand mixer, whip the cream until it is

4. Add a crunchy layer disc on top.

CHOCOLATE VELOUR MIXTURE

Ingredients Total weight: ~ 300 g 100%

• White chocolate 34% 150 g 50%

1. Separately melt the chocolate and cocoa butter in a microwave to

4. Before applying the velour to the cakes, heat it to a temperature of

UNMOLDING AND COATING THE CAKES

• Frozen assembled cakes

1. Get the fully frozen individual cakes out of their molds.

5. Store the cakes in the fridge for up to 48 hours.

Copyright©2023 International Pastry Academy KICA, All rights reserved

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