Valentines cake

Preheat the oven to 350 degrees Fahrenheit / 180 degrees Celsius.
Put the raspberries in a saucepan and simmer on low heat for 10 minutes.
Place a sieve over a bowl and pour the raspberries in the sieve. Push with a spoon as much as a possible liquid from the raspberries.
Measure the amount of moisture. If it is more than 40 mL then boil the raspberry juice back to 40 mL on low heat. Let cool to room temperature.
Put the butter and sugar in a bowl and mix for about 2 minutes until light yellow in color has become.
Add the eggs 1 by 1, while you continue mixing.
Pour the raspberry juice into the batter and stir again thoroughly.
Turn the mixer low and add the flour and baking powder little by little.
Pour batter into a cake tin (10 x 30 cm) and bake for 60 minutes in the oven.
Let it cool for 5 minutes, after you remove the mold. Let cool to room temperature.
Cut the cake into slices and then with a heart shape out of each slice a heart.
Store them in an airtight container until use.

Preheat the oven to 350 degrees Fahrenheit / 180 degrees Celsius.
Put the butter and sugar in a bowl and mix for about 2 minutes until light yellow in color has become.
Add eggs one by one, while you continue mixing.
Pour the milk and stir again thoroughly.
Turn the mixer low and add the flour and baking powder little by little.
Pour batter approximately ¼ inch (½ cm) thick in the cake tin.
Grab the raspberry cake hearts and put them one after another in the form, so you get a line with hearts.
Pour the remainder of the batter along and on the hearts, so that they are embedded. (The batter may not come high enough at the sides, but the batter will rise in the tin.)
Let cool for 5 minutes, after you remove the mold. Let cool to room temperature.