Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 4 large eggs
- 2 cups granulated sugar
- 1 teaspoon vanilla
- 1/2 cup melted butter (warm)
- 1 cup milk (room temperature)
- Raspberry jam or fruit spread (I used cherry preserves)
- Lemon curd, purchased
- Powdered sugar
How to Make
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Step 1: Preheat oven to 350 degrees F.
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Step 2: Line cookie sheet (18 x 12 x 1 inch) with parchment paper.
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Step 3: In a bowl whisk first 3 ingredients (-salt) together. In another bowl using an electric mixer beat the eggs, sugar and vanilla until pale and thick (5 minutes). Beat in butter and then the milk. Fold in flour mixture and then beat until blended (30 sec). Spread batter evenly onto the prepared baking sheet. This is very thick batter -- you can basically pour it on and then spread it out.
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Step 4: Bake cake until tester inserted into center comes out clean and cake begin to color on top (25-30 minutes). Cool completely on a rack.
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Step 5: Using a 4 inch heart cookie cutter cut out 8 hearts (cover and reserve leftover cake). Spread a thin layer of jam over top of 1 cake heart. Spread 1 heaping teaspoon of lemon curd over; top with another cake heart. Repeat with remaining heats, jam and lemon curd. Sprinkle with powdered sugar.
We hope you enjoy this recipe!
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