Ingredients
400 g soft butter
250 grams of sugar
2 packets of vanillin sugar
Grated zest of 1 untreated lemon
6 eggs (size M)
75 g flour
75 g cornstarch
1 teaspoon Baking powder
25 g of glucose
100 ml buttermilk at room temperature
50 g white and pink meringue rosettes
250 g raspberries
Fat and flour
Preparation
120 minutes
Beat 150 g butter, 75 g sugar, 1 packet of vanilla sugar, and lemon peel with the whisk of the hand mixer until foamy. Separate 3 eggs. Gradually stir in the egg yolks. Beat the egg whites until stiff and gradually pour in 75 g of sugar.
First, stir 1/3 of the egg whites into the fat mass, then fold in the remaining egg whites. Mix flour, starch, and baking powder and fold into the fat mass. Grease the heart baking pan (approx. 23 x 22 cm) and dust with flour. Pour in the batter and smooth out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 25-30 minutes. Take out, let cool for approx. 15 minutes, remove the mold and let cool down completely.
In the meantime, beat 250 g butter and 1 packet of vanilla sugar until creamy. Reduce 100 ml water, 100 g sugar, and grape sugar for about 10 minutes. Beat 3 eggs until creamy and stir in the sugar solution. Let the egg mixture cool to room temperature and gradually stir into the butter. Slowly stir in buttermilk. Brush the heart with the buttercream. Roughly crumble the meringue and decorate the edge of the cake with it. Chill the cake for about 15 minutes and decorate the surface with raspberries.
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