Raspberry Jam Hearts

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    531
based on 8 ratings

These raspberry heart shaped cakes are the perfect showstopper for Valentine's Day. Light and fluffy cakes with a layer of jam, filled with sweet, whipped cream and finished with fresh raspberries around the sides.

recipe updated 30 Oct 2024

Ingredients

  • Butter icon
    Butter
    75 g
  • Plain flour icon
    Plain flour
    180 g
  • Raspberries icon
    Raspberries
    100 g
  • Egg icon
    Egg
    6
  • Caster sugar icon
    Caster sugar
    180 g
  • Caster sugar icon
    Caster sugar
    as needed
  • Raspberry jam icon
    Raspberry jam
    100 g
  • Whipping cream icon
    Whipping cream
    300 ml
  • Icing sugar icon
    Icing sugar
    100 g
  • Icing sugar icon
    Icing sugar
    1 tablespoon

Tools

  • kCook icon Spatula
  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Kenwood Chef
  • kCook icon Swiss roll tin - large
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Work surface
  • kCook icon Piping bag

Step preview

  1. Pre-heat oven - 180°C
  2. Line 2 clean swiss roll tin with parchment paper then set aside
  3. Attach Whisk
  4. Add egg and caster sugar to the Kenwood Bowl
  5. Whisk with splashguard fitted until combined - 6 min, Speed Max
  6. Remove the bowl from the machine
  7. Add butter and plain flour to the Kenwood Bowl
  8. Fold gently until well combined
  9. Divide mixture between 2 swiss roll tin evenly
  10. Spread evenly
  11. Bake - 8 min, 180°C
  12. Line a clean work surface with parchment paper
  13. Dust with caster sugar lightly
  14. Remove from oven
  15. Turn out sponge onto parchment paper
  16. Remove the old parchment paper and let cool
  17. Once cooled, take one of the sponges
  18. Top with raspberry jam
  19. Spread thinly until covered
  20. Take the other sponge and place the non-sugared side on the jam to create a sandwich
  21. Cut out 5 cm heart shapes of the jam sponges and set aside
  22. Clean Kenwood Bowl
  23. Attach Whisk
  24. Add whipping cream and icing sugar to the Kenwood Bowl
  25. Whisk until stiff peaks form - 4 min, Speed 4
  26. Prepare a clean piping bag with plain round tip
  27. Transfer cream to piping bag
  28. Pipe medium size dots of cream onto the centre of a jam heart, leaving a small edge
  29. Top with raspberries
  30. Place another jam heart on top to create a sandwich
  31. Repeat with the rest
  32. Dust with icing sugar
  33. Serve
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