Flower heart cake

Ingredients for 1 servings:

• 300 g wheat flour
• 2 tsp baking powder
• 160 g sugar
• 2 packets of vanilla sugar
• 4 eggs, size M
• 8 tbsp sunflower oil
• 8 tbsp milk
• some fat for the mold
• 340 g pineapple jam
• 100 g white chocolate coating
• 200 butter, soft
• 1 fondant sheet(s), white, 450 g each
• some sugar writing, white
• some flowers (decorative flowers), made of edible paper

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 34 minutes; Total time approx. 2 hours 19 minutes

Mother’s Day cake

Mix 150g flour and 1 teaspoon baking powder in a mixing bowl. Add 80g sugar, 1 packet of vanilla sugar, 2 eggs, 4 tablespoons sunflower oil, and 4 tablespoons milk. Using a hand mixer, mix everything briefly on the lowest speed, then for 2 minutes on the highest speed until you have a smooth batter. Pour the batter into a greased 20cm heart-shaped baking pan, spread it out, and bake at 160°C (convection oven) for about 17 minutes. Repeat this process a second time. Remove each of the two hearts from the baking pan and let it cool. Place the first heart on a cake plate and spread with pineapple jam. Cut the base of the second heart in half horizontally. Place the top layer on top, press down gently, and spread with pineapple jam. Place the third layer on top and also press down gently. Melt the white chocolate coating in the microwave at 600 watts for about 3 minutes. In a mixing bowl, beat the soft butter with a hand mixer until smooth. Gradually stir in the chocolate coating. Cover the heart with the cream and refrigerate for at least 1 hour to ensure the cake is thoroughly chilled. Place the white fondant sheet over the cake. First, smooth the surface from the center outwards, then press the edges down. Trim off any excess fondant. Attach the decorative flowers to the cake with the white icing.