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Sweetheart Cake




Source of Recipe


Somerfield


List of Ingredients




For the cake:
100g (3 1/2oz) Somerfield butter, room temperature
100g (3 1/2oz) caster sugar
2 eggs, beaten
75g (2 3/4oz) self raising flour, sieved
25g (1oz) cocoa powder, sieved
30ml (2tbsp) brandy
FOR THE FILLING:
1 x 250g carton Somerfield mascarpone cheese
50g (1 3/4oz) strawberries plus about 4–6 extra strawberries for slicing
35g (1 1/4oz) caster sugar
vanilla essence
icing sugar
chocolate heart confetti shapes


Recipe



Preheat the oven to 190°C, 375°F, gas mark 5. Lightly grease and greaseproof paper line one 18cm (7in) cake tin. Beat the butter and sugar together. Beat in the eggs. Fold in flour and cocoa powder. Spoon into cake tin. Level and bake for 20–25 minutes. Cool on a wire rack.
Empty two 420g tins and wash. Remove base from the tins, using a tin opener. Cut the cake in half lengthways. Using a tin, cut out four circles. Line the tins with parchment paper, place on a baking sheet. Place one circle of cake in the base of each. Drizzle over 1/2 the brandy.
Beat the mascarpone in a bowl. Purée the strawberries and slice the extra. Beat the puréed strawberries into the mascarpone with the sugar and vanilla essence. Arrange the strawberry slices on top of the cakes around the edge of the tins.
Divide mascarpone between the tins and level. Place another circle of cake on top and drizzle with brandy. Chill for 4 hours. Unmould the desserts and place a small heart shape cutter on top. Top heart cutter with a heart-shaped piece of paper and dredge with icing sugar.