Mother’s Day Cake Heart

For the Mother’s Day cake heart, preheat the oven to 160 °C (top and bottom heat). Coat the heart mold with Kronenöl Spezial with a fine butter flavor and dust with flour.Sift the flour and mix with the grated hazelnuts. Beat eggs, powdered sugar, orange and lemon zest, vanilla sugar, salt and cinnamon until well fluffy (at least 10 minutes). Slowly pour in Crown Oil Special with Fine Butter Flavor while beating constantly and continue beating for 1 minute. Fold in flour mixture. Pour mixture into heart-shaped pan, flatten slightly and bake on middle rack for about 15 minutes. Remove from oven and let cool in the pan for 1 hour.For the curd yogurt cream, whip whipped cream and chill. Soak gelatin in cold water. Stir curd, yogurt and powdered sugar until smooth. Heat lemon juice, squeeze gelatine well, dissolve while warm and quickly stir into curd mixture. Fold in whipped cream and pour the mixture onto the cake base in the heart shape, smooth out and chill for about 7 hours.For the garnish, roll out marzipan on a work surface with a rolling pin about 2mm and cut out hearts from it with a cookie cutter. Loosen Mother’s Day cake heart from edge of mold with a small knife, lift off mold and top with hearts.

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