Cake with Heart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 40 mins |
| Total Time | 3 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g suar
- 250 g butter, soft
- 6 egg (s)
- 500g flour
- 80 ml milk
- 1 packet baking powder
- 2 pinch (s) salt
- 3 tablespoon baking cocoa
- 1 vanilla pod (s)
Print Recipe
Pin Recipe Instructions
- A standard box shape of 25 cm is required.
- The cake is baked in two parts, so all ingredients are halved except for the cocoa and the vanilla pod.
- For the dark dough:
- Mix 125 g of soft butter and 100 g of sugar until creamy. Add 3 eggs and stir each one until creamy. Then add 250 g of flour, a pinch of salt, 1/2 pack of baking powder, 40 ml of milk and the 3 tablespoons of baking cocoa. Stir briefly until everything has connected.
- Put the dough in the loaf pan and bake at 180 ° C top / bottom heat for about 45 minutes. Then let it cool down.
- Cut the cooled cake into slices and use a biscuit cutter to cut out the hearts or, of course, another motif if you wish.
- For the light dough:
- The production is the same as with the dark dough, only instead of the baking cocoa add the pulp of the vanilla pod.
- Pour a thin layer of the dough into the loaf pan, approx. 1 - 2 cm high. Place the hearts close together on the dough layer. Spread the rest of the dough on top so that the hearts are completely covered.
- Bake at 180 ° C top / bottom heat for approx. 50 - 60 minutes.
- Let cool down and enjoy.
- Of course, the leftovers from the cutting out of the heart also taste great.
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