For a rectangular shape with a 30 х 12 cm size:
For the pink mixture:
170 g sugar
90 ml sunflower oil
90 ml water
220 g all-purpose flour
1 ½ teaspoon baking powder
vanilla or strawberry essence
pink or red confectionery paint
For the white mixture*:
220 g sugar
120 ml sunflower oil
120 ml water
300 g all-purpose flour
2 teaspoons (1 sachet) baking powder
vanilla or grated lemon zest
* If you prefer you can make the mixture brown by swapping 40 g of the flour with cocoa.
The pink mixture
Beat the sugar and eggs together with a mixer until the sugar melts and you get a fluffy cream. Add the sunflower oil and water and beat again. Sift the flour together with the baking powder. Add vanilla and pink paint. Beat for a while until you get a homogeneous mixture. Pour the mixture into rectangular baking tray have that you have covered with baking paper beforehand. bake in a pre-heated oven at 190°C for about 20-30 minutes. Check whether it is ready by inserting a toothpick and pulling it out to see if it is dry. Leave it to cool and then cut it into slices that are about 1.5-2 cm thick. Cut a heart-shaped piece out of every slice using a biscuit cutter.
Whisk the eggs with the sugar until they increase in volume and whiten. Add the sunflower oil, water and vanilla and stir again. Sift the flour and baking powder onto them. Beat until they combine.
Put baking paper into a baking mold and place the heart-shaped pieces next to each other as shown below.
Pour the white mixture so that it covers the hearts. Bake in a pre-heated oven at 190°C for about 30 minutes, again checking using a toothpick. Leave it to cool and cut it.