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1
mix all ingredients for dough one after the other together,ensuring that the butter has cooled, but not hardened again.Carefully mix until smooth.
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2
grease and flour a heart shaped cake tin of medium size with the doughmix and bake in preheated oven at 180c bottom shelf for about 45 minutes.Leave to stand for about 5-10 minutes to cool, then loosen edges with a thin knife and take the cake out of tin to cool.After cooling cut in half for a top and bottom heartshape
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3
mix jam and liqueur heat slightly and spread this mixture over bottom half leaving just enough to thinly spread over tophalf,cover with tophalf, push down slighty,spread thinly with jam mixture.cut the strawberries into slices and overlap like tiles to decorate cake.For decoration pipe thick cream alongside top and bottom of cake.decorate with lemonbalm or little mint leaf.
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4
I have adapted this recipe to a none alcoholic version for children.
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5
I added a good tablespoon of powdered best chocolate to the dough and have made a chocolate butter icing to fill the cake .I added strawberries then topped with a strawberry jelly.
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6
I added the baked top and again spread the cake with butter icing, strawberries and strawberry jelly.
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7
I grated dark chocolate and added white chocolate stars.
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8
I decorated the sides with candy flowers.
