Once a year, love is celebrated around the world. It is the day on which lovers make small gifts, spend romantic hours together and sweeten the day with little love messages. Happy Valentine!

My love message this year is the heart in the cake, which Mr. C. got for his birthday last year. As we had to leave for Salzburg on business this year, I baked this cake on Saturday morning. It was worth the effort to get up early, tie my apron quickly and bake it. I wanted to have a little love message for my dear man. I changed the cake a bit this time. The original recipe can be found here. This time the icing is white and the heart is pink, even though I used red food coloring, only the brand was exchanged. Instead of my usual used colors, this time I have the leftover paint from the BakemyCake Award by Dr. Ing. Oetker used. (below is the link for the red food coloring that I usually use) And although I used all the color, the result has remained pink. But that does not matter, so I could also use the white glaze. I liked this idea of ​​this combination white / pink.
I used my homemade cola cherry jelly, my orange apple marzipan marmalade creation and the homemade cherry liqueur as well as the homemade orange liqueur in this "Love Cake". Of course you can like any jams z. Use B from the supermarket, as well as finished liqueurs. The imagination knows no limits. From the cake leftovers, I just made cake pops and rum balls and tried a pear layer dessert for the first time. How we spent the whole Valentine and what it means for us you read on LucinasLife.

for the red dough: 200 g vegetable margarine 150 g sugar  1 Pckg Vanilla sugar (8g)  4 Stück eggs 300 g flour 3 TL baking powder 100 ml milk 100 g Cherry-Cola jelly ( or Marmelade) 2 El cherry liquer 1 Prise salt   red food color  z.B. Dr. Oethker   heart cutter (ca.5 cm )   loaf cake form   aluminium foil   wooden sticks       for the cake: 200 g vegetable margarine 180 g sugar 1 Pckg vanilla sugar 300 g flour 4 Stück eggs 3 Tl baking powder 60 ml milk 100 g orangen-marmelade   grounded almonds 2 EL orangenliquer Prise salt       for decoration: 300 g white cake icing   sugar hearts and cake candles

Lucina´s tips:  You can use the remaining orange marmalade on the cake pages. Simply brush the sides with the jam. I used the rest of the cherry cola geeles on the top of the cake in the same way. Attention, if you use jam, it must not be too liquid. It would change the consistency of the cake.

I did it that way:

Protect the apron and preheat the oven to 180 ° C (circulating air approx. 160 ° C).
Grease the tin and dust with flour (Or just use baking spray)
200g margarine, 150g sugar and 1 pck vanilla sugar creamy.
4Insert each one after the other.Mix 300g of flour, 3TL baking powder and 1 pinch of salt and gradually stir with 60 ml of milk under the dough.
Let everything connect well.
Now also mix the cherry cola jelly with 2 tbsp cherry liqueur.
Color the finished dough with food coloring.Fill in the prepared tin and bake the cake in a preheated oven for about 55 minutes.
Check again and again.
(Protect against burning with aluminum foil - the first time I had no hand at - so I burned the cake on the surface)
Make a stick sample, no liquid dough should adhere to the wooden stick.
Allow the cake to cool (about 20 minutes) and remove from the mold. Let the cake cool.
Cut into thicker slices, which can be cut out well with the Herzausttecher. Cut out hearts from the cake slices.
Prepare the second batter as described in steps 1 and 2, leaving the food color alone and using the food from the light dough.
Give a small amount of light dough to the bottom of the prepared box mold, not too much.
It is enough if the ground is covered and the punched out hearts find support.
Place hearts close together in the dough. Fill up the tin with the remaining light dough.
Bake in preheated oven for approx. 50 minutes.
Make a stick sample, no liquid dough should adhere to the wooden stick.
Allow the cake to cool for about 15 minutes and remove from the mold.
Paint the cake with the remaining cherry cola jelly, spread the remaining orange jam on the sides of the cake.
Approximately Let the cake rest for 15 minutes.
For the chocolate glaze, simply melt the chocolate over a bain-marie.
Distribute over the cooled cake.
Now come the sugar hearts on it cool and ready.
Slice the "love cake" and look forward to every single heart.

Have fun with baking and love-giving!

Irish Coffee Cream xdsgdsfzhdfh Irish Coffee Cream Love is in the air Eine süße Überraschung im Kuchen Love is in the air

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