Filled heart towers

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Pour the base mix into a mixing bowl. Add butter and eggs and knead with the dough hooks of the hand mixer to a smooth dough. Wrap in cling film and chill for at least 30 minutes. Roll out the dough thinly on a floured work surface and cut out approx. 37 hearts each with 3 heart-shaped cutters of different sizes (2.5 x 3.5/ 5 x 5.5/ 5.5 x 6.5). Distribute them on 2-3 baking trays lined with baking paper.

2. 2

   Mix egg yolk and cream and spread the hearts with it. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 12 minutes. Let the hearts cool down on a cake rack. In the meantime, grate marzipan for the filling, add nut nougat cream and whisk smooth with the whisks of the hand mixer. Pour into a piping bag with a perforated spout. Cut the cherries into fine slices. Spray a tuff of the filling onto the large and middle hearts. Place large, medium and small hearts on top of each other to form little towers. Warm the jelly, spread on the cherry slices and decorate the upper hearts with it.

3. 3

   Pour into a piping bag with a perforated spout. Cut the cherries into fine slices. Spray a tuff of the filling onto the large and middle hearts. Place large, medium and small hearts on top of each other to form little towers. Warm the jelly, spread on the cherry slices and decorate the upper hearts with it. Pack the heart-towers well in tins and store them in a cool place

4. 4

   1 hour waiting time

Nutrition Facts

KCAL
130 kcal

CARBS
15 g

FATS
6 g

PROTEINS
2 g