Heart Patterned Roll Cakes

Heart Patterned Roll CakeLittle red hearts go round and round… Heart patterned roll cakes, aren’t they adorable? Love is all around these cakes, from the pattern to the cream filling with crushed frozen macaron shells – I like to call it Macaron Cream 🙂 . The delicate macaron shells soften fast and aren’t really detectable in the texture but they do bring flavour, believe me!Heart Patterned Roll Cake

 

This recipe makes one 45cm (17.7 inch) cake roll, which I cut into three pieces. Piping the pattern isn’t hard, it’s only a bit time consuming but the results are so worth it! As you’ll see in the recipe pictures, I used four overlapping templates of heart pattern to cover the whole baking sheet, you can print the template here.Heart Patterned Roll CakeTo make sure your pattern decoration stays in place when you are pouring the cake batter over it, you need to keep it in the freezer to the moment your cake batter is ready – test a few hearts with your finger and return to freezer for few minutes if they aren’t sitting firmly. This is super important as if they aren’t frozen they’ll spread out with the cake batter.

Spread the love and roll up some cakes for the weekend or save the recipe for Valentine’s, it’s guaranteed to roll straight into the hearts ♥ ♥ ♥

Love,
Marianne

Heart Patterned Roll Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Heart patterned roll cake with cream filling and crushed macaron shells.
Servings Prep Time
10-12people 45minutes
Cook Time
7minutes
Servings Prep Time
10-12people 45minutes
Cook Time
7minutes
Heart Patterned Roll Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Heart patterned roll cake with cream filling and crushed macaron shells.
Servings Prep Time
10-12people 45minutes
Cook Time
7minutes
Servings Prep Time
10-12people 45minutes
Cook Time
7minutes
Ingredients
  • Decoration batter
  • 50 grams sugar
  • 1 egg white
  • 50 grams plain flour
  • 15 grams unsalted butter softened
  • 1/4 teaspoon red food colouring gel
  • Cake batter
  • 80 grams sugar + some for sprinkling
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 60 grams plain flour
  • 30 grams potato flour
  • 3/4 teaspoon baking powder
  • 40 grams unsalted butter melted
  • Filling
  • 220 mililiters cream
  • 50 grams Philadelphia cream cheese
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sugar
  • 4-6 macaron shells frozen, crushed
Servings: people
Units:
Instructions
  1. Print out heart pattern template and place it on baking sheet, then place parchment paper on top.
  2. Prepare decoration batter by beating egg white and sugar until soft peaks form.
  3. Add flour, butter and red food colouring and mix until smooth. Place in a piping bag with small round piping tip.
  4. Follow the pattern and pipe hearts onto the baking sheet. Place ready sheet in freezer while preparing cake batter.
  5. Preheat oven to 225ºC (437ºF) .
  6. Place eggs, sugar and vanilla in a mixing bowl and beat on high speed until pale and foamy.
  7. In a separate bowl combine flour, potato flour and baking powder.
  8. Add flour mixture and melted butter into the main mixture and mix on low speed in the mixer or fold in using a spatula. Mix until incorporated and smooth.
  9. Remove the baking sheet from the freezer and pour cake batter over the hearts, gently spread using a spatula.
  10. Bake in preheated oven for 6-7 minutes, until lightly browned on top.
  11. Place a parchment paper onto the counter and sprinkle sugar on top. Then remove the cake from the oven and quickly flip over the parchment paper and gently remove from the paper that was on the bottom, revealing the heart pattern.
  12. Turn it around so that the hearts are outside when you roll it up and allow to cool down while rolled up.
  13. Prepare filling by mixing cream cheese with vanilla, then add cream and powdered sugar and beat until whipped. The consistency should be thick.
  14. Open the cooled cake up and spread the cream on it, then sprinkle with crushed frozen macaron shells and roll it from the long side.
  15. Refrigerate and cut the uneven ends before serving.

Leave a Comment

Your email address will not be published. Required fields are marked *

*