Heart Cake

For the heart cake, first prepare the red sponge. To do this, cream the butter with the sugar until fluffy. Add the eggs one by one.

Sift the flour with the baking powder and fold in with a whisk. Finally, add the pistachios and milk. Color with red food coloring.

Divide the dough between two greased and floured pans measuring about 15 x 15 cm and bake in a preheated oven at 180 °C for about 40 minutes.

Let the cakes cool for a few minutes and turn them out of the pan onto a large board.

Once the cakes have cooled, cut out heart-shaped cookies with a cookie cutter.

For the light batter, again cream butter with sugar until fluffy. Mix in vanilla sugar and orange zest. Beat in the eggs one by one and fold in the flour with the baking powder. Finally, stir in the milk.

Pour some of the light batter into a greased and floured loaf pan. Place the cut out hearts one after the other on the dough and fill the form with the remaining light dough.

Bake the cake at 180 °C for 60 minutes. Test the cake and let it cool in the pan for a few minutes.

Sprinkle the heart cake with a little powdered sugar and serve sliced.

Preparation Tip:

The heart cake can also be made with other cookie cutters.

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