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  • Prep Time:
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  1. Preheat oven at 180 deg.C for 10 mins. Grease a heart shaped baking tin with butter and dust with flour and set aside. Sift the flour with baking powder and set aside.
  2. Beat butter and sugar till light and fluffy. Add eggs,one at a time and vanilla essence and continue beating.
  3. Boil the milk and pour over the white chocolate and whisk till the chocolate is incorporated.
  4. Add the flour ,alternately with the milk mixture into the beaten egg bowl. Transfer the batter in the mould and bake for 20-30 mins, till the center of the cake springs back when touched. Cool and demould the cake.
  5. Cut the cake horizontally and moisten a bit with sugar syrup. Spread strawberry jam or preserve over the bottom layer of the cake and place the top layer back.
  6. For making the chocolate icing, finely chop the white chocolate and place in a bowl. Heat the cream till it just boils. Pour over the chocolate and quickly whisk till smooth. Cool the icing at room temperature.
  7. Evenly spread the icing over the cake to cover completely.
  8. For making marzipan, place the cashewnuts in a mixer grinder and grind to a fine powder. To get a really fine powder, pulse the grinder intermittently, otherwise the mix releases oil , making it grainy.
  9. Mix the cashewnut powder with icing sugar and add almond essence. Add 1 few drops of water and start kneading the mixture to get a dough like consistency.Cover the cool.

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