Raspberry-Lemon Hearts
6 servings
30 minutes
Raspberry-lemon hearts are a delicate treat infused with sweetness and freshness. This dessert hails from American cuisine, but its exquisite taste makes it popular among gourmets worldwide. A soft, airy cake base is carefully cut into heart shapes and filled with refreshing lemon cream and aromatic raspberry jam. The perfect combination of lemon's tartness and raspberry's sweetness offers incredible pleasure with every bite. Dusted with powdered sugar, they acquire an elegant, festive touch, making them an ideal choice for romantic evenings or special celebrations. The simplicity of preparation makes this dessert accessible to everyone, while its elegant appearance is a true hallmark of a home baker.
1
Preheat the oven to 180 degrees. Line a rectangular dish with parchment.
2
In a bowl, mix flour, baking powder, and salt.
- Wheat flour: 2 glasss
- Baking powder (raising agent): 1 teaspoon
- Coarse salt: 0.8 teaspoon
3
Beat the eggs, sugar, and vanilla with a mixer until creamy, then add the softened butter and milk. Next, incorporate the flour mixture and knead well. Spread the dough evenly in the mold.
- Chicken egg: 4 pieces
- Sugar: 2 glasss
- Vanilla extract: 1 teaspoon
- Butter: 120 g
- Milk: 1 glass
4
Bake the layer until ready for about 25-30 minutes. Cool in the mold.
5
Cut out 8 hearts from the cake using a heart-shaped cutter. Spread raspberry jam on half of the hearts, then lemon cream, and cover with the remaining hearts. Dust with powdered sugar on top.
- Raspberry jam: to taste
- Lemon cream (creme): to taste
- Icing sugar: to taste
