Raspberry And Almond Heart - cooking recipe

Ingredients

3 None medium eggs, separated
3/4 cup sugar
2 tsp vanilla extract
3 tbsp amaretto
1/2 cup all-purpose flour
2 tbsp cornstarch
1 tsp baking powder
1/3 cup amaretti cookies, crushed, a few left whole for decoration
5 None gelatin leaves
12 oz raspberries
3/4 cup heavy cream

Preparation

Preheat the oven to 325\u00b0F. Line a baking sheet with parchment paper. Place the egg whites in a mixing bowl and beat using an electric mixer until stiff. Gradually beat in 1/2 a cup of sugar and a pinch of salt. Stir in the vanilla extract, egg yolks and amaretto.
Mix the flour, cornstarch and baking powder together then fold it into the egg mixture. Mix in the crushed amaretti cookies. Place a heart-shaped cake ring on the baking sheet then spread the base mixture inside. Bake for 20-25 mins, until golden and springy. Cool on a wire rack in the ring.
Soak the gelatin in a bowl of cold water for 5-6 mins. Meanwhile, place 2/3 of the raspberries in a blender and puree until smooth. Pour the puree through a sieve and discard the solids.
Beat 3/4 cup of cream with the remaining sugar and vanilla extract until stiff. Fold in the raspberry puree. Squeeze the excess liquid from the gelatin, then place in a saucepan to melt over a low heat. Mix a little of the raspberry cream into the gelatin then pour the mixture into the rest of the raspberry cream and mix well.
Remove the cake from its pan and slice the sponge in half horizontally. Place the ring around the bottom half of the cake and spread 2/3 of the raspberry cream on top. Place the top cake layer on top and spread over the rest of the raspberry cream. Chill for 1 hour 30 mins.
Beat the remaining cream until stiff and transfer to a piping bag. Remove the cake ring from the cake and pipe cream around the sides of the cake, using the picture as a guide. Decorate with the remaining raspberries and amaretti.