How to cook
For the layers - beat 2 eggs and 2 egg whites with 4/5 cup (200 g) sugar until white. Add the yoghurt and 4/5 cup (200 g) flour. Lastly, add the vanilla and grated orange zest.
Bake on greased paper in a rectangular baking tray, so that there's room for forming two hearts with a knife. Bake for 20 minutes at 356°F (180 °C). Remove the tray and form two hearts.
For the cream - beat the yolks with the remaining flour and a little water. To these, add starch. In the meantime, heat 1 cup (250 g) milk with the remaining sugar and half the butter.
Pour the egg mixture into the milk in a thin trickle and mix until it becomes a smooth mixture. Leave the cream to cool at room temperature, stirring occasionally.
Forming the cake. Syrup one of the hearts with Baileys and cover with cherries and cream. Syrup the other heart with orange juice and cover it with the first.
Pour on the chocolate, which you've melted in the milk and butter in a water bath. Decorate as desired.
If there's any cream left over you can use it with the cut outs of the layers to fill cups - alternating between cream and chocolate.