RED HEART CAKE

For the Cake
3 eggs
1 tsp lemon juice
1/2 cup softened butter
1/2 cup sugar
3 tsp vanilla
1 pinch salt
1 tsp grated lemon peel
1 5/8 cups pastry flour
3 tsps baking powder
butter (for the baking dish)

For the topping
1 1/4 cups cherry jam
2 1/8 cups red fruit juice
1 Gelatin packet
1/4 cup sugar

1/2 cup whipping cream
1 tbsp powdered sugar

1. For the filling;
Brush a heart shaped baking tin
with oil. Prepare the powdered gelatin according to package directions with the juice and the sugar. Pour into the heart shape and refrigerate until set.

2. For the cake;
Separate the eggs. Beat the egg whites with the lemon juice until stiff. Beat the butter, sugar, vanilla, salt and lemon zest until fluffy with an electric hand mixer.
Add the yolks one at a time until the batter is well combined.
Mix the flour and baking powder, sift over the egg yolk mixture and fold in with a whisk, then fold in the egg whites.
Brush a heart shaped baking tin with butter and pour in the batter. Bake on the middle shelf of the preheated oven 350°F. for 35-40 minutes. Turn off the oven, open the door slightly and let the cake sit in the oven for 5 minutes. Remove and let rest for about 15 minutes in the mold. Turn out onto a wire rack and let cool.

To assemble, cut the cake in half crosswise, spread with jam and reassemble. Loosen the gelatin from the pan with a thin spatula then carefully place the cake on top of the gelatin. Invert onto a serving plate. Whip the cream with the powdered sugar until stiff, transfer to a pastry bag and pipe cream rosettes on cake. Garnish with cherries and enjoy!