Grease the heart shape (approx. 29 cm Ø; approx. 2 1/2 l capacity) and dust with flour. Stir 250 g butter, 250 g sugar, 2 vanillin sugar and 1 pinch of salt until creamy. Stir in 5 eggs and liqueur bit by bit. Mix 250 g flour and 3 tsp. baking powder, stir in briefly. Brush into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 50 minutes (cover after approx. 30 minutes if necessary). Cool down for about 10 minutes. Turn out of the mould, cool down
Knead 100 g flour, 25 g sugar, 1 vanillin sugar, 1 pinch of salt, 1 pinch of baking powder, 1 egg yolk and 60 g butter in pieces, first with a hand mixer, then briefly with hands until smooth. Cover and chill for approx. 30 minutes.
Line baking tray with baking paper. Roll out short pastry on some flour to a thickness of approx. 3 mm. Cut out hearts of different sizes and put them on the baking tray. Whisk 1 egg yolk and cream. Spread the hearts with it. Bake at the same temperature for about 10 minutes. Cool down. Write names or congratulations on the hearts with sugar writing and chocolate cream. Leave to dry
Chop the chocolate coating and melt in a hot water bath. Cover the cake with it. Decorate with some cookies. Dry. Add the rest of the biscuits