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Unsalted butter		30g
Golden marzipan		70g
Eggs		4
Caster sugar		70g
Sponge flour		120g
Raspberry jam (unseeded)		80g
Butter cream:
Unsalted butter		60g
Icing sugar		30g
Syrup:
Granulated or caster sugar		2 tbsp
Hot water		3 tbsp
Grand Marnier		1 tsp

Method

Prep

30min

Cook

40min

Melt the butter in a bain marie, using water about 50C hot.

Sift the flour into a bowl.

In another bowl, mix the eggs and marzipan and add the caster sugar. Cook the eggs slightly by placing the bowl over a bain marie of hot water about 60C.

Mix for 7-8 minutes with a hand blender or electric mixer. Start slowly then increase the speed.

At a slow speed for 2 minutes, blend to make a smooth mixture.

Add the sifted flour and fold gently with a spatula. Put a small amount of this airy mixture into the bowl with the melted butter and mix.

Now pour this back into the bowl and fold gently again with the spatula, taking care not to knock out the air.

Put a parchment sheet (or baking sheet) onto a shallow baking tin (20cm x 30cm). Pour the mix into the tin.

Flatten the level and put into a preheated oven 180C for 15 minutes.

When it is hand-hot, you can remove from the tin onto a rack. Remove the parchment sheet and cover with cling film to stop it going dry.

How to make buttercream:put the softened butter in a bowl and add the icing sugar. Whisk for 5 minutes until the butter becomes white.

How to make syrup:put caster sugar,hot water and Grand Marnier into a bowl and allow to dissolve.

Slice the sponge cake into pieces bigger than your hear-shaped cutter.

Gently remove from the cutter and slice in half horizontally.

Using a pastry brush, paint the two inner surfaces with the syrup. You'll need two piping bags, one for the butter cream and one for the jam. Alternately, pipe stripes of the cream and jam onto one surface.

Replace the top half and press gently. Finally, sprinkle with icing sugar and serve.

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