Set the oven to 175 °C.
Mix the butter and flour together in a food processor until the mixture starts to form crumbs. Add the sugar, vanilla sugar, egg yolks and water. Work together quickly to make a dough. Place the dough in the refrigerator for about 30 minutes.
In the meantime, make the butter cream and raspberry jelly. Beat the butter, icing sugar and vanilla sugar together to a smooth mixture. Set the butter cream aside.
Thaw and mix the raspberries, and boil together with the jelly sugar multi in a saucepan for about 1 minute. The jelly should be a little stiffer than a jam. Put the jelly in a clean jar and leave to cool.
Roll the dough out on a floured surface, about 4 mm thick. Cut out hearts using a ginger biscuit cutter and place on greaseproof paper. Cut out a smaller heart or a round circle from the middle of half of the hearts.
Bake the cakes in the lower part of the oven for about 8-10 minutes. Check carefully towards the end so that they do not get too dark. Allow to cool.
When the cakes are completely cool, spread a thin layer of the butter cream on the cakes without a hole. Place a dollop of raspberry jelly in the middle of the heart, and place a cake with a hole in on top. Store in a tin with lid.
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