Vanilla Heart Shaped Cake With Raspberry And Custard Filling Recipes

Steps:

• Preheat oven to 350 degrees with rack set in lower third of oven. Butter a 10-by-2-inch heart-shaped pan. Line bottom and sides with parchment paper; set aside.
• In a small bowl, combine the espresso and water. Stir to dissolve. In a heatproof bowl, combine the chocolates, espresso mixture, and rum over a saucepan of simmer water. Stir until smooth. Remove, and set aside.
• Over the same saucepan of simmering water, combine the eggs and granulated sugar in a large heatproof bowl. Beat, using a handheld electric mixer, until thick, fluffy, and almost tripled in volume.
• Whip the cream in a chilled bowl until soft peaks form. Add the confectioners' sugar and vanilla.
• Fold the melted-chocolate mixture into the egg mixture. Gently fold in the whipped cream. Transfer to prepared pan. Place a large roasting pan in the oven, and fill 1 inch with boiling water. Immediately set the heart pan in the roasting pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
• Remove from oven, and let cool in the water bath. When cool, cover, and refrigerate overnight.
• Just before serving, uncover the pan, and warm slightly in an inch of warm water to loosen from pan. Invert onto a platter. Pipe the sweetened whipped cream onto the chocolate heart with a decorative tip, if desired.

Steps:

• Preheat oven to 325 degrees. Coat three 8-inch round cake pans with cooking spray, line bottoms with parchment, and coat again. Whisk together flour, salt, and 1/2 cup sugar. In a separate bowl, combine cream, milk, baking powder, and egg whites. Whisk in vanilla, almond extract, and remaining 1/2 cup sugar.
• Fold in flour mixture. Fold in raspberries, then divide among pans. Bake until golden and top springs back when touched, about 25 minutes. (Each cake layer will be approximately 1/2 inch in height.) Let cool in pans 30 minutes. Remove; let cool completely on a wire rack.
• Spread half the jam over top of 1 cake layer, and sandwich with another layer. Repeat with remaining jam and layer. Swirl frosting over top and sides of cake. Sprinkle top with coconut.