Valentine's Torte

A heart-shaped cake, filled with rich whipped cream, cream cheese and sour red beautiful cherries!
If you're in love and want to celebrate a special, loving, romantic moment with your beloved, this is the perfect dessert to accompany!
work: 1h:30'time: 1h:30'difficult: 8/10

Ingredients. Cake (6 servings)

  • 125 gr/ 4.4 oz sugar
  • 3 eggs
  • 170 gr/ 6 oz all-purpose flour
  • 3 tbsp unsalted butter
  • 1 tsp pure vanilla extract
  • butter, for pan
  • All-purpose flour, for pan
Whisk the eggs and the sugar, together, in a bowl. Place the bowl, over a pot of simmering water (bain marie). The ball should not touch the water. Stir until slightly warm and the sugar is melted. It should take about 2 minutes. We test with our little finger to make sure it feels warm.
Caution, do not let the mixture heat up much, because we do not want the eggs to get cooked.
Remove from heat, beat on high speed until the mixture is very thick and pale, for about 4 minutes.
Sift in the flour in three times, folding gently after each…
…Combine the melted butter, it should not be very hot…
…and add the vanilla extract.
Fold gently, and transfer to prepared pan.
Bake in preheated oven 170°C/340°F for 15'-20'.
We test with a blade knife to come out clean.
In the meantime we prepare the syrup.


  • 250 ml/ 8.5 fl oz/ a cup of fresh orange juice
  • 125 gr/ 4.4 oz icing sugar
  • ½ shot cointreau liqueur or whatever we prefer
Remove the cake from the oven. Transfer to a wire rack to cool completely.
With a thin, sharp, serrated knife split it in half, horizontally.
In a saucepan mix all the ingredients of the syrup and boil for 4'.
Brush the cut sides of the cake liberally with this syrup, until they absorb it.

Filling/ Cover

  • 340 ml/ 11.5 fl.oz pitted sour cherries compote
  • 1 heaped tbsp cornstarch

White cream

  • 200 gr/ 7 oz heavy cream
  • 250 gr/ 8 oz cream cheese.
  • 1 tbsp icing sugar
  • a little icing sugar for sprinkling at the end
Drain the cherries in a small saucepan and keep them aside for later.
Add the cornstarch to the juice and stir to melt. Cook over low heat for a while until it thickens slightly and becomes clear.
Allow the sauce aside to cool.
Put the heavy cream with the sugar in the mixer to prepare the white cream filling. Add the cream cheese. Beat until smooth.


In a base of sponge cake, spread half of the white cream that we have prepared.

Spread the surface thoroughly with a spatula.
Place around a series of sour cherries and then fill the center too with about half the quantity of cherries. The other half will be need at the end.
Fill the gaps between the sour cherries with the cherry sauce. Use a tablespoon.
Mix the rest of the sauce with the rest of the sour cherries and put aside.
Spread the rest of the white cream that we kept.

Cover with the other piece of cake by pressing lightly.
Design onto a thin cardboard a heart smaller than that of the cake. Place the pattern on the surface of the cake and sprinkle with powdered sugar using a colander.
Remove the cardboard and fill the void with the cherry mix / sauce.

Zambia Sifaki