Mother’s Day Hearts

For the Mother’s Day hearts, cut out or cut out one large and three small hearts from the sponge cake layers (to do this, draw the heart shapes on paper at the beginning, cut them out, place them on the sponge cake layers and cut out the heart shapes).

Mash the strawberries, reserving a few strawberries for garnish. Mix cream cheese with a little whipped cream, the juice of one lemon and the pureed strawberries in a large bowl until creamy.

Soak gelatin in cold water. Whip the cream until stiff and add sugar. Squeeze gelatin, gently warm in a little water until gelatin dissolves, pour to cream of cream cheese and stir well.

Add the whipped cream, mix gently and spread some of the cream cheese on the spot on the bottom halves of the hearts. Place the top sponge cake layers on top, press them slightly smooth and again spread with cream cheese cream.

Then spread the outer edges of the cake with the cream cheese cream and immediately chill the hearts on top. Allow to cool for 2-3 hours.

Chop the pistachios and sprinkle over the edges of the cake. Cut the remaining strawberries into slices, the peaches into wedges and cover the cream cheese hearts with them.

Now the Mother’s Day hearts can be served at the breakfast table or for afternoon snack.

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