Ingredients:

  • 300g all-purpose flour
  • 200g granulated cane sugar
  • 10g baking powder
  • 3g sea salt
  • 115g unsalted grass-fed butter, softened
  • 120g full-fat Greek yogurt
  • 120g egg whites, room temperature
  • 180ml whole milk
  • 10ml vanilla bean paste
  • 225g reduced-fat cream cheese, chilled
  • 360ml heavy whipping cream, cold
  • 60g organic powdered sugar
  • 15g freeze-dried raspberry powder

Instructions:

  1. Preheat your oven to 350°F (180°C) and line your 9x13 pan with parchment paper. Note: Parchment is non negotiable for a clean release.
  2. Combine 300g flour, 200g sugar, 10g baking powder, and 3g salt in your mixer bowl.
  3. Add 115g softened butter to the dry mix and beat on low until the mixture looks like wet sand.
  4. In a separate jug, whisk 180ml milk, 120g yogurt, 120g egg whites, and 10ml vanilla bean paste.
  5. Gradually pour the liquid into the flour butter mix, beating on medium until the batter is silky and pale.
  6. Pour into the pan and bake for 35 minutes until a toothpick comes out clean.
  7. Once cooled, use your heart cutter to press straight down into the sponge. Note: Use a twisting motion to ensure a clean cut.
  8. Beat 225g chilled cream cheese with 60g powdered sugar and 15g raspberry powder until smooth.
  9. In another bowl, whip 360ml heavy cream to stiff peaks, then gently fold into the raspberry mix.
  10. Pipe small dollops around the edges of your heart cakes and fill the center.