Love heart biscuit cake

STEP 1

To make the meringues, preheat oven to 100°C. Line a baking tray with baking paper. Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tbs at a time, beating well after each addition. Continue beating until sugar is completely dissolved. Spoon the meringue mixture into a piping bag fitted with a 1cm fluted nozzle. Pipe meringues in different sizes onto the lined tray. Bake for 1 hour or until dry to the touch. Turn oven off. Leave meringues in the oven, with the door ajar, to cool completely. 

STEP 2

To make the biscuit dough, use an electric mixer to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the combined flour and stir to combine. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 mins to rest.

STEP 3

To make the Swiss meringue buttercream, combine the egg whites and sugar in a clean, dry heatproof bowl. Place over a saucepan of simmering water and use a balloon whisk to whisk for 8-10 mins or until the sugar completely dissolves and mixture reaches 70°C on a sugar thermometer. Remove from heat. Use an electric mixer to whisk constantly for 15 mins or until mixture is thick and glossy and cools to room temperature. 

STEP 4

With the mixer running, gradually add the butter, 1 piece at a time, whisking well after each addition. Continue whisking for 2 mins or until the mixture is smooth. Add raspberry baking paste, if using, and food colouring and whisk to combine.

STEP 5

To bake and assemble, preheat oven to 180°C. Divide the dough into 2 even portions. Roll out 1 dough portion on a large sheet of baking paper to a 4mm-thick disc. Use a 27cm-high, 30cm-wide heart-shaped stencil and a small sharp knife to cut a large heart from the dough, reserving excess. Use a 15cm-high, 17cm-wide heart-shaped stencil and a small sharp knife to cut a heart from the centre of large heart. Remove centre and reserve with the excess dough. Transfer the large heart on the paper to a baking tray. Repeat with the remaining dough portion. Bake large hearts, swapping the trays halfway through cooking, for 12-15 mins or until light golden. Set aside on trays to cool. 

STEP 6

Line another baking tray with baking paper. Roll out reserved dough on a lightly floured surface to a 3mm-thick disc. Use small heart cutters to cut out shapes and place on the lined tray. Brush the small hearts with a little egg white and sprinkle with sugar. Bake for 5 mins or until light golden. Set aside on the tray to cool.

STEP 7

Place half the buttercream in a piping bag fitted with a 2cm plain nozzle. Place 1 large biscuit heart on a serving plate. Pipe buttercream in 2 rows over the biscuit. Spoon jam into the gaps between the rows. Top with remaining large biscuit heart. Pipe remaining buttercream in 2 rows over the top of the biscuit. Decorate with meringues, small biscuit hearts and raspberries.