Heart cake
Whether it’s for Mother’s Day or Valentine’s Day – you’re guaranteed to always score points with this cake with a surprise effect. With a simple trick, this cake is really easy to make yourself.
INGREDIENTS
FOR THE HEART DOUGH
200 g soft butter
200 g sugar
1 packet of vanilla sugar
4 eggs
300 g flour
1 pinch of salt
2 tsp baking powder
125 ml milk
a little red food coloring
a little butter for the mold
FOR THE LIGHT DOUGH
200 g soft butter
200 g sugar
1 packet of vanilla sugar
4 eggs
300 g flour
1 pinch of salt
2 tsp baking powder
125 ml milk
a little butter for the mold
FOR THE GLAZE
100 g dark chocolate
1 tsp coconut oil (optional)
PREPARATION
Step 1
For the heart dough, mix the butter with the sugar and vanilla sugar. Gradually stir in the eggs. Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Mix the flour, salt and baking powder together and add to the dough alternately with the milk. Mix everything together well.
Step 2
Add red food coloring as desired until the desired color is achieved. Grease the loaf pan (27 x 11 cm) and put the dough in. Bake in the preheated oven for about 55 minutes. The toothpick test is particularly important here to ensure that the cake is baked through. Allow the cake to cool briefly, remove from the pan and allow to cool completely.
Step 3
Cut the cooled red cake into slices about 2 cm thick. Use a heart-shaped cookie cutter to cut a dough heart out of each slice. For the light dough, mix 200 g butter with 200 g sugar and 1 packet of vanilla sugar. Mix with the remaining 4 eggs.
Mix the flour, salt and baking powder and add to the dough. Add milk and mix everything well. Grease the loaf pan (27 x 11 cm).
Put about 4 tablespoons of dough on the bottom of the greased loaf pan so that the bottom is just covered. Smooth the dough out.
