First of all, prepare the cream: put the flour and sugar in a saucepan, add the milk slowly, stirring constantly to avoid lumps, then add the juice and lemon peel and cook until the cream has come to a boil and has thickened. .
Add the turmeric or the dye (if you have decided to add it), then cover with cling film and let it cool completely.
At this point you can prepare the dough for the cakes: whip the egg whites until stiff together with the sugar.
Stir in the sifted flour and yeast, oil and lemon peel, always mixing very gently, with movements from the bottom upwards, so as not to disassemble the egg whites.
Pour a little dough into each mold, filling it halfway, then add the cold cream in the center (leaving the edges free), finally cover the cream with the remaining dough and bake in a preheated static oven, cooking for about 20 minutes at 180 ° C (if you do the toothpick test remember that the cream core must remain soft, so do not stick the toothpick to the center).
Let it cool completely before turning out the cakes, then melt some white chocolate (in the microwave or in a double boiler), pour it into a pastry bag with a smooth and very small spout and draw hearts on top of the dome of each cake.
The heart cakes are ready.
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