EN Heart-filled pound cake

Ingredients for the dough (ø 26cm):

Preparation

Working time: approx. 45 min.   Baking time: approx. 50/60 min.
 

Beat butter, sugar, salt, grated lemon peel and vanilla bean pulp together until slightly foamy. Add eggs one at a time, combine the flour with baking powder, and fold into the butter mixture. Next, mix 500 g of the finished dough with the cocoa and milk, pour into a springform pan with flat bottom, and bake in a preheated oven at 180 °C for upper/lower heat (165 °C convection) for about 15 minutes. Let cool briefly and use a heart-shaped cookie cutter to cut out 18-20 hearts.
Lightly grease the springform pan with a funnel insert, and pour in about 1 cm of the light-colored dough. Place the dark heart-shaped cutouts in the middle, making a circle. Make sure the hearts are placed upside down in the pan so they are right side up when you turn the cake out. Finally, spread the remaining light-colored dough evenly over the top. Bake in a preheated oven and let cool.
Next, glaze the cake with dark chocolate if desired and decorate with fruit and grated chocolate.

Baking time:
convection oven 165 °C, 50/60 minutes

Please note: We cannot guarantee the correct translation of the recipe!