Some month ago the sister of my dearest and me agreed to bake a wedding cake for some friends of her. And so we spent a lot of time on pinterest, collecting ideas and inspiration.
Slowly a plan for the decoration emerged and finally we had a plan for the cakes as well: Punch torte, Nussnougat-Quark-Cake and Sacher Torte would be the perfect cakes. We baked some tiny test cakes for the bride and the groom, they tried them and liked them, too. Especially the punch torte was a favourite. And as we changed this recipe quite a lot it deserved its own recipe.
To bake a heart shaped cake for birthday (also called “Birthday-Heart”) is an old family tradition. Which cake is baked on the other hand is highly variable. We already baked Cheesecake-Hearts, Goldknödel-Hearts and or the good old Pound-Cake hearts filled with a layer of jam.
For the 80. Birthday of my Grandmother I volunteered to bake a festively decorated cake and the heart shape was mandatory for me! But what cake should I choose?
At the end I decided to use the Praline-Quark-Cake from Petra. Jutta chose this cake as base of her sons wedding cake and she praised the cake so much that it was clear to me that it would be the perfect cake.
To fill the heart springform completely I multiplied the recipe by 1.5, but reduced the amount of sugar a little bit.
And now I can only repeat what Petra and Jutta already told us: It is a great cake, moist and nutty but at the same time very stable, perfect for fondant covered cakes!
This is for you, dearest Oma. Happy Birthday!