Summary

Ingredients

For the filling: (sponge cake hearts)

• 3 egg (s)
• 2 tablespoon water, warm
• 90 g flour
• 15 g cornstarch
• 80 g suar
• 1 pinch (s) salt
• 1 bag food coloring, red (powder)
• 120 g jelly, (raspberry)
• 1 tablespoon water

For the dough:

• 5 medium egg (s)
• 250 g butter
• 175 grams sugar
• 1 pinch (s) salt
• 250 g flour
• 0.5 ½ pack baking powder
• 60 g cocoa powder
• 3 tablespoon rum
• 100 ml milk
• Cake icing or powdered sugar for dusting

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Instructions

1. For the filling (sponge cake hearts):
2. Preheat the oven to 180 degrees top / bottom heat.
3. Separate the eggs. Briefly beat the egg white with a pinch of salt, then add 30 g of sugar and beat until it is firm. Mix the egg yolks with 2 tablespoons of warm water, the remaining 50 g of sugar and the food color until creamy. Sift the flour and cornstarch onto the ice cream and fold in a third of the egg whites. Now add the remaining egg whites to the mixture and fold in as well.
4. Spread the sponge cake on a baking sheet lined with baking paper and bake for about 12-14 minutes. Then let it cool down for approx. 1 hour.
5. Cut out about 40 hearts from the finished sponge cake. Warm raspberry jelly with 1 tablespoon of water until it is spreadable. Spread the hearts with it and glue them together so that a heart stick is created.
6. For the batter:
7. Preheat the oven to 180 degrees top / bottom heat.
8. Mix the butter, sugar and salt until frothy. Gradually stir in the eggs until you have a creamy mixture.
9. Mix the flour with baking powder and cocoa and stir briefly into the dough together with the milk and rum.
10. Grease and flour a loaf pan. Pour in about a third of the batter. Then press the biscuit heart stick into the middle of the dough and pour in the remaining batter. Bake for about 50 minutes. Let cool down briefly and fall out of the mold.
11. After cooling, brush the cake with cake icing or dust with powdered sugar.
12. Tip: If you don`t have a lot of time, you can prepare and freeze the biscuit heart stick. Then add the frozen hearts directly to the batter.