The heart cake with prosecco and lime is a refined dessert to make for your sweetheart. Valentine’s Day is approaching and I propose a dessert for the occasion, with which you can surprise your partner. The cake is very soft and is made with a few simple ingredients to which I added prosecco; for the filling, I opted for a cheese and lime cream and decorated the dessert with cream dollops, lime slices, and red hearts. With a few simple steps, you will make a romantic cake to serve for special occasions.
For more Valentine’s Day recipes, I recommend the collection Valentine’s Day Menu Ideas.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Oven
Ingredients
- 2 Medium Eggs
- 0.4 cup Flour
- 0.25 cup Sugar
- 1 tsp Cornstarch
- 1 tbsp Prosecco
- 2 tsp Baking Powder
- to taste Jam
- 1 Lime
- 12.5 oz Cream Cheese
- 0.4 cup Powdered Sugar
- 0.5 cup Heavy Cream
- to taste Colored Hearts
Tools
- Cake Pan
- Spatula
- Piping Bag
Preparation
To make the heart cake with prosecco and lime, separate the egg yolks from the whites, and in a bowl beat the egg whites until stiff. In another bowl, beat the yolks with the sugar until you get a cream.
Add the prosecco to the sugar and yolk mixture, and continue to blend the ingredients. Then add the egg whites and gently mix with a spatula, using an upward motion.
Sift the flour with the cornstarch and baking powder, and add them to the egg mixture. Mix until fully incorporated, you should get a smooth batter (without lumps).
Butter and flour a heart mold (8.6 inches) and pour the batter in. Bake in a preheated oven (I used a fan oven) at 350°F for about 30 minutes, until golden, and do the toothpick test.
Once baked, remove the cake from the oven and gently spread a layer of jam on its surface with a knife: I used homemade pear and ginger jam, but you can also use peach or apricot jam. Let the cake cool.
In a bowl, cream the cheese with powdered sugar. Then add the grated lime zest and two tablespoons of lime juice, mix to incorporate the ingredients.
Whip the cream until stiff and then add it to the cheese cream, using a spatula and an upward motion. Transfer the cream into a piping bag with a star nozzle.
Cut the cake in half and fill it with the cream (leaving some aside for the covering). Close with the other half of the cake and cover the surface with the cream. Decorate with cream dollops, hearts, and lime slices.
Place the cake in the refrigerator and let it rest for at least two hours before serving. Enjoy!
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