TORTA CUORE PER SAN VALENTINO - Il Dolce degli innamorati

Put the eggs in a planetary mixer (or use a large bowl and beat the eggs with an electric whisk).

Beat the eggs for about 1 minute, then add the icing sugar and beat at maximum speed, until the mixture doubles in size.

Add the seed oil, Greek yogurt, and vanilla, mix everything at low speed for another 30 seconds.

Incorporate the spelt flour mixed with the baking powder, all sifted in 2 steps, mixing delicately with a spatula from the bottom up so as not to deflate the mixture.

In a cake pan with a sheet of baking paper at the base, level the mixture and bake in a preheated static oven at 150/160° for about 45 minutes.

Once the spelt bread is cooked, let it cool well, then remove the upper crust with a saw knife, cut the spelt bread lengthwise, and recompose the two bases.

Place a heart-shaped paper template on top of the spelt bread, remove the excess to form a heart shape.

Cut the internal part in the shape of a heart.

Sprinkle the various halves with the Alchermens and fill with the two butter creams (vanilla and coffee).

Complete the garnish with fresh raspberries and icing sugar.

Equipment Needed

Spice Level:

Dietary

Allergens