Got Built?

Okay, this is my Valentine’s Day cake. I make it in a heart-shaped cake pan, because I HAVE heart-shaped pans…

I believe it’s called a Marie Antoinette cake. We just call it “the Pink cake”.
The cake
Make the white cake from my “Crack Cocaine” cake, in the heart-shaped pan. You may need to bake it longer since it’s thicker than it is in the oblong pan.

Slice into two layers when it’s done. (Yes, you could just bake two layers, but it has less crust this way, which seems to work better).

The filling
Whip 3 packages of Philly creamcheese with icing sugar and vanilla to taste, thinned a bit with whipping cream – I never measure, maybe about a third of a cup? You could use Mascarpone instead of creamcheese if you wish, but I never have.

The fondant frosting
Boil in the microwave about a half a cup of heavy whipping cream, 3/4 cup of sugar and a quarter cup of butter, until it’s all melted and bubbling violently.

Beat in a pound of marzipan that’s been broken up into lumps, and enough icing sugar to make a soft paste that’s almost, but not quite liquid while it’s still warm. I never measure – maybe a cup? Maybe more. Flavour with vanilla, add a bit of red dye number-whatever-causes-cancer to tint it pink.

Pile/pour it into a bowl and chill it well. I often do this part in the freezer, to speed it up. You need to roll it out cold.

Assembly
Spread onto the top open layer (it works better when it’s on the top layer) as much of a melted jar of seedless raspberry jam as you can without it oozing down the sides. It helps if the cake is still warm, and if you have any liqueur, such as Framboise or whatever else you think goes well with raspberry, mix it into the jam before spreading.

On the bottom half, spread about a third or so of the sweetened creamcheese mixture. Freeze, open like this, until the creamcheese is firm

When it’s cold, take it out and slap the two halves together. Cover to top and sides with the rest of the creamcheese mixture, smoothing it well.

Freeze it again.

Roll out the fondant icing on a linen napkin dusted with icing sugar.

Take the cake out and flip it upside down onto the fondant. Slip a cookie sheet or something flat under the napkin, put a plate over the cake, which is still upside down, and flip it over so the cake bottom is sitting on the plate and you can peel off the linen napkin.

There will be icing sugar EVERYWHERE. Deal with it.

Tuck in the icing, trim off excess.

This cake slices easiest when cold, but tastes the best when room temperature. It is exceedingly rich, and you’ll really only be able to eat a small slice without feeling sick, but that won’t stop you.

To DIE for.