Heart cake with heart cookies

Ingredients

Directions

1. 1

   Drain the cherries well in a sieve. Cut 300 g of room warm butter into pieces. Cream butter, 250 g sugar and vanillin sugar with the whisk of the hand mixer. Stir in 5 eggs individually. Mix 375 g flour, almonds and baking powder and stir in alternately with milk. Fill the dough and cherries alternately into a greased and floured heart shape (2.5 litres capacity). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-55 minutes (stick test).

2. 2

   Cut 100 g butter into pieces. Separate 1 egg. Knead 200 g flour, 70 g sugar, butter and egg yolk first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes.

3. 3

   Take the cake out of the oven and let it cool down for 10 minutes. Roll out half of the shortcrust pastry on a floured work surface 1-2 mm thin. Cut out large and small hearts. Knead dough sections again, roll out and cut out. Place hearts on 1-2 baking trays lined with baking paper and bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes one after the other. Use the rest of the dough for other purposes (keeps in the refrigerator for a few days). Then place on a cake rack and let it cool down.

4. 4

   Mix icing sugar and egg white and cut in half. Colour one half pink. Pour the icing into a piping bag/freezer bag and cut off a small corner. Decorate cookies with icing, label them if necessary and let them dry. Coarsely chop the chocolate coating. Melt the couverture and coconut oil in a bowl on a warm water bath. Cover cooled cake with couverture so that it runs down the sides. Put the cake in a cold place. As soon as the couverture becomes firm, decorate the surface with hearts. Turn on the remaining candles