Mother’s Day heart cake

50 mn6 to 8 people6 to 8 people

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For this heart cake recipe, you will need:

Pie dough:

250g flour

80g organic confectioner’s sugar LA PATELIERE

10g husked sesame LA PATELIERE

Lemon zest

100g butter

1 egg

Whipped cream:

200g liquid cream

150g mascarpone

25g organic confectioner’s sugar LA PATELIERE

Vanilla powder LA PATELIERE


Fresh strawberries and apricots

Fresh flowers

Gâteau heart cake abricot fraise fête des mères recette LA PATELIERE


Prepare the lemon-sesame biscuit:

Preheat oven to 190°C.

In a bowl mix together flour, confectioner’s sugar, sesame and lemon zest. Make a well in the centre of the dry ingredients and pour in the butter cut in small cubes. Crumble the dough with your hands until you get a sandy mixture.

Make a well in it and crack an egg. Mix it until you have a homogeneous dough. Put in a cool place for 30 minutes.

On a floured surface, roll out the dough and cut 3 heart forms of even thickness. Place them gently on a baking tray covered with baking paper.

Cook for around 10 minutes and let them cool.

Prepare the whipped cream:

Whisk the cream with mascarpone, sugar and vanilla, until you get a firm whipped cream.

Fill a pastry bag and cover the first heart biscuit. Cover it with the second heart biscuit and repeat twice.  Finish with a whipped cream layer.

You can now decorate your heart cake with fruits and flowers.



Recipe made by Dame Théière.

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