For the raspberry heart, mix the butter with the sugar, vanilla sugar and lemon zest, gradually stir in the eggs.
Then add the flour and baking powder and pour the batter into a greased and floured heart shape. Bake in a preheated oven at 170°C for about 30 minutes.
In the meantime, beat the egg whites until very stiff and let the sugar trickle in while beating. Mix in the raspberries and spread the mixture over the cake heart.
Bake for about 15 more minutes with the raspberry foam.
Let the heart cool and remove from the pan. Brush the edge with the whipped cream and decorate the raspberry heart with hazelnut brittle.
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