Summary

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)

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Instructions

1. A standard box shape of 25 cm is required.
2. The cake is baked in two parts, so all ingredients are halved except for the cocoa and the vanilla pod.
3. For the dark dough:
4. 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.
5. Put the dough in the loaf pan and bake at 180 ° C top / bottom heat for about 45 minutes. Then let it cool down.
6. Cut the cooled cake into slices and use a biscuit cutter to cut out the hearts or, of course, another motif if you wish.
7. For the light dough:
8. The production is the same as with the dark dough, only instead of the baking cocoa add the pulp of the vanilla pod.
9. 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.
10. Bake at 180 ° C top / bottom heat for approx. 50 - 60 minutes.
11. Let cool down and enjoy.
12. Of course, the leftovers from the cutting out of the heart also taste great.