Love heart biscuit cake
To make the meringues, preheat the oven to 100 degrees Celsius. 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 the sugar one tablespoon at a time and continue beating until the sugar is completely dissolved. Spoon the meringue mixture into a piping bag fitted with a 1cm fluted nozzle.
Pipe the meringue in different sizes onto the lined tray. And bake for one hour or until they are dry to the touch.
Turn off the oven and leave the meringues with the door ajar to cool completely.
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 one at a time, beating well after each addition. Add the combined flour and stir.
Turn onto a lightly floured surface and gentle knead until smooth. Shape into a disc.
Cover with plastic wrap and place in the fridge for 30 minutes to rest. 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, whisk for 8 to 10 minutes, or until the sugar completely dissolves. Remove from heat.
Use an electric mixer to whisk constantly for 15 minutes, or until the mixture is thick and glossy and cools to room temperature.
Gradually add the butter one piece at a time. Add food colouring and raspberry baking paste and whisk to combine.
Preheat oven to 180 degrees Celsius. Divide the dough into two even portions.
Roll out one dough portion on a large sheet of baking paper to a 4mm-thick disc. Cut a large heart from the dough, reserving excess. Remove the centre and reserve the excess dough.Repeat with the remaining dough portion.
Bake large hearts, swapping trays halfway through cooking, for 12 to 15 minutes or until lightly golden.
Roll out the reserved dough on a lightly floured surface to a 3mm-thick disc. Use small heart-shaped cutters to cut the shapes and place on the lined tray.
Brush the small hearts with a little egg white and sprinkle with sugar. Bake for five minutes or until lightly golden and then set aside on the tray to cool.
Place half the buttercream in a piping bag fitted with a 2cm plain nozzle. Place one large heart biscuit on a serving plate. Pipe the buttercream.
Spoon the jam in the gaps between the rows. Top with remaining large heart biscuit.
Pipe remaining buttercream in two rows over the top of the biscuit. Decorate with meringues, small heart biscuits and raspberries.