Very very easy but impressive gluten-free pink cake hearts without using a special mold for Valentine’s Day or any other day you want.
Turn on the oven at 180°C/350°F to preheat.
With mixer or use a food processor for your convenience, beat the egg.
Add the oil, the sugar, the salt and the vanilla sugar and beat them until the mixture is smooth.
Add the Greek yogurt and the food coloring and beat them to mix them well.
Add the sifted flour with baking powder in two portions and beat well to incorporated well.
Grease and flour or line with parchment paper, a cake pan sized approximately 20 cm / 8’’ inches.
Pour the batter in it and bake for about 30 Minutes at 180°C/350°F.
Remove the cake from the oven and let it stand for about 10 minutes before unmolding and leaving it on the rack to cool down well.
With a heart shaped cookie cutter cut the cake.
In a bain-marie (No special utensils needed, just place a metal or ovenproof bowl over a pot of boiling water.) melt the white chocolate well with the butter, stirring well until our chocolate mixture is smooth.
For placing the lollipop sticks, first dive them in the melted chocolate and then stick them to hearts.
Cover the hearts with white chocolate and optional decorate them with grated cake or with sprinkles confectionery or with pink chocolate flowers that you already made and have chilled well.
Servings 0