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1
Put the flour in a food processor and add the butter, cut into small pieces. Blend until the mixture resembles breadcrumbs. Add 1/2 cup sugar, 1/2 tsp vanilla extract, and the egg. Blend into a smooth dough. Wrap and chill for at least 30 mins.
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2
Preheat the oven to 375u00b0F. Roll out two thirds of the dough on a floured surface and use to line the base of a 10 in. springform pan. Prick with a fork and bake for 15-20 mins. until pale golden. Thinly roll out the remaining dough and cut out heart shapes cookie cutters. Place on a greased baking sheet. Blend the egg yolk with 1 tsp cream and brush over the heart shapes. Bake for 10 mins. until pale golden. Transfer to a wire rack and leave to cool.
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3
Soak the gelatin sheets in a bowl of cold water for 5 mins. Mix the remaining sugar in a bowl with the raspberries, remaining vanilla extract, 2 tbsp lemon juice, and the cottage cheese. Beat until smooth.
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4
Heat 2/3 cup of the cream in a small saucepan until hot but not boiling. Lift the softened gelatin sheets out of the water and add to the pan, stirring until dissolved. Whip another 2/3 cup of the cream until just peaking. Fold the gelatin cream, then the whipped cream into the raspberry mixture.
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5
Tip the mixture out onto the baked base and chill for a couple of hours or until set.
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6
Blend the powdered sugar and remaining lemon juice with a dash of cold water to give a consistency that thickly coats the back of a spoon. Beat in a few drops of red food coloring. transfer to a piping bag fitted with a writing nozzle and use to pipe a line around the edges of the hearts. Fill the centers of some of the hearts with more icing and scatter with sugar sprinkles. Leave to set.
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7
Carefully remove the cake from the tin and secure the hearts around the sides. Whip the remaining cream and spoon or pipe blobs around the top edges of the cake. Decorate the centre of the cake with raspberries, dust with powdered sugar and arrange the remaining hearts in the center.
