Mix the eggs, milk, yogurt, vinegar, vanillin and seed oil with a whisk.
Pour the sifted flour and baking powder, sugar and a pinch of salt. Stir quickly until a homo-geneous mixture is obtained.
Lightly grease and flour the heart shaped cake tin.
Pour the dough into the mould.
Bake at 150 ° C for about 45 minutes. After 30 - 35 minutes lower the temperature to 140 ° C so that the cake doesn’t open too much in the center.
Thanks to the low thickness of the optimized steel, the heat transmission will be homogene-ous, for perfect, rapid and uniform baking.
Do the toothpick test, which must be dry.
With the whips, whip the cream with the sugar and icing sugar until a soft and silky dough is obtained.
In another bowl, whip the mascarpone until a soft mixture is obtained. Then add the cream a little at a time.
Let the cake cool for at least 20 minutes and take it out of the mould.
Put the cream in a sac-à-poche and fill the cake, adding the berries on the surface to deco-rate it.