Heart-shaped cake

Heart-shaped cake with Nutella, whipped cream, and fruits

I have made this heart-shaped cake a few times, especially when I needed something quick for a special day. I bought the cake base ready-made to save time, and the Nutella and fruit filling gives it a great taste without any hassle. I usually assemble it in the morning and let it chill for a few hours before serving. I decorate it on the spot with whatever I have on hand.

Quick Info

Total time: about 1 hour (if using a store-bought base)
Preparation time: 45 minutes
Cooking time: just for the syrup, 10 minutes
Servings: 10-12 slices
Difficulty: easy
Recipe type: occasion cake, anniversary, or Valentine’s Day

Ingredients

1 cake base (I used a store-bought heart-shaped base, cut into 3 layers)
Hulala vegetable whipped cream (amount varies, I used about 500 ml for filling and decoration)
5-6 tablespoons of Nutella
Fruits: pineapple, oranges, cherries, bananas (as preferred, a few pieces of each)
For the syrup:
3-4 tablespoons of sugar
2 cups of water (about 500 ml)
Essence: rum, vanilla, or lemon (I used vanilla)
For decoration:
extra whipped cream
a bit of Nutella (for decoration and flowers)
cherries for hearts
colorful decorating pens from Dr. Oetker (optional, for writing on the cake)

Preparation Method

1. Prepare the syrup. Put the sugar in a small saucepan over medium heat and let it caramelize without stirring too much. When it starts to turn golden, carefully pour in the 2 cups of water (watch out for steam). Let it cook until the caramel completely melts. Remove from heat and add the chosen essence. Allow to cool.

2. Cut the fruits into small cubes. I usually use a handful of pineapple and orange, pitted cherries (canned or fresh), and a few slices of banana. I don’t add too much to avoid making the cake too soggy.

3. For the filling, whip the cold Hulala cream according to the instructions on the package. When it is firm, add 5-6 tablespoons of Nutella and mix briefly until well combined. Taste – if you want more Nutella, feel free to add a little more.

4. Soak each layer of cake with the caramel syrup using a brush or spoon. The cake should be well soaked but not overly wet.

5. On the first layer of cake, spread Nutella cream, then sprinkle a few pieces of fruit. Repeat with the next layer: cake, syrup, cream, fruit. Continue until all layers are assembled. Cover the last layer with cream or just whipped cream, depending on the desired decoration.

6. Decorate the cake. I covered the cake with whipped cream and made small flowers with Nutella cream using a piping bag. I placed a cherry heart in the center. For writing, I used colorful pens from Dr. Oetker.

7. Let the cake chill in the refrigerator for at least 2-3 hours to allow the flavors to meld.

Why I make this recipe often

It’s the kind of cake I can quickly assemble when I don’t feel like making the base from scratch but still want something festive. The whipped cream with Nutella and fruits keeps it fresh and balanced. The store-bought base is fine for casual occasions, and I adapt the decoration based on what I have in the fridge. It also keeps well for the next day if there are leftovers.

Tips and Variations

Tips

- Caramelize the sugar only until it turns golden; don’t let it burn.
- When pouring water over the caramel, do it slowly and keep your distance; the steam is hot.
- If using fresh fruits, be cautious with those that release a lot of juice (bananas and cherries are fine, but pineapple or orange might make the cake soggy).
- For decoration, vegetable whipped cream holds up better at room temperature than dairy cream.

Substitutions

- Cake base: you can use any simple sponge cake or even a store-bought one cut into a heart shape.
- Vegetable whipped cream: dairy cream works too, but it’s harder to whip for decoration.
- Nutella: any chocolate-nut spread works.
- Fruits: use whatever you have on hand, just avoid those that are too juicy.

Variations

- You can change the shape of the cake (round, square) if you don’t have a heart-shaped pan.
- If you prefer, you can skip the fruits and just use cream between the layers.
- For a tangier flavor, add currants or berries.

Serving Ideas

- Slice with a knife dipped in hot water.
- Pairs well with coffee or tea as an afternoon dessert.
- For a festive look, sprinkle some chocolate shavings or decorate with fresh fruits on top.

Frequently Asked Questions

1. Can I use just whipped cream without Nutella?
Yes, whipped cream alone works, but it will have a neutral taste. Nutella adds flavor.

2. Does the cake need to be soaked very heavily?
No. Add enough syrup to moisten the cake without it being soggy. Too much syrup will cause it to break when sliced.

3. Can I make the cake a day in advance?
Yes, it keeps well in the refrigerator until the next day. In fact, it becomes tastier as the flavors meld.

4. What if I don’t have decorating pens?
You can leave the cake plain or use melted chocolate instead of pens for writing.

5. Can I use other creams?
Yes, you can try a mascarpone cream or even thick yogurt mixed with a bit of powdered sugar.

Nutritional Values

Approximately, one slice (out of 12) has around 250-300 kcal, depending on how much cream and fruit you use. Main values for one serving:
- calories: 250-300 kcal
- protein: 3-4 g
- fat: 10-15 g
- carbohydrates: 35-40 g

These are approximate values and may vary based on the size of the cake base, type of cream, and amount of Nutella used.

Storage and Reheating

Store in the refrigerator, covered, for up to 3 days. The cake base may absorb a bit too much moisture after the second day, but the taste remains good. There’s no need to reheat; it’s served cold. If there are leftovers, cover them with plastic wrap or a lid and keep refrigerated.

 Ingredients: 1 cake base (I bought) whipped cream hulala 5-6 tablespoons Nutella pineapple oranges cherries bananas For syrup: rum essence, vanilla or lemon 3-4 tablespoons sugar 2 cups water