Heart Cake with Vanilla and Raspberry

If you want to knead the shortcrust pastry by hand, first pour some flour onto a pile and make a well in it. You can then put the butter, sugar and a pinch of salt into this well.

Then knead these ingredients together briefly. If you use a food processor, you can simply mix the ingredients with a dough hook.

When the butter, sugar, flour and salt are roughly mixed, add the egg and knead well to make a smooth and compact dough.

Finally, wrap the dough in cling film and place it in the fridge to chill until firm.

Now heat the oven to 180 °C convection and grease and flour the heart-shaped baking tin.

Once the dough has set, you can take it out of the fridge and lightly flour it so that it is easier to roll out and the dough doesn't stick to the rolling pin.

Roll out the dough to a thickness of 3 mm using the rolling pins. Lightly flour the dough again and then carefully roll it onto the rolling pin to roll it out again on the baking tin.

Now carefully press the dough lying on the baking tin into the tin, taking special care to ensure that the edges and rims of the dough are flush with the tin.

When the heart baking tin is completely covered with dough, you can carefully cut away the excess dough from the edge with a serrated knife.

It is also important to prick the pastry with a fork before baking.

To keep the cake base nice and flat and in place during baking, we used blind baking balls. To prevent the balls from sticking to the dough, we put a layer of baking paper roughly cut to the shape on the dough and then place the blind baking balls on top.

Now the dough can be baked in the oven for 10-15 minutes.