Wedding heart chocolate cake with cream roses

12 servings
3 hours

Let's prepare such products.

We take a saucepan, mix 200 grams of sugar, water, cocoa and pour butter. We put everything on fire.

Bring to a boil. We take it off the fire and let it cool.

When the mass cools, we take eggs and mix them with the remaining sugar. Beat until the mass increases by 3 times.

About this mass should be obtained from us. Now we add our mass right away. And you can mix immediately with a mixer, only at low speeds.

Next, sieve the flour with soda and baking powder. And gradually we intervene with a spatula in our dough. I don't put salt, although it's worth it in the recipe. You're whatever you want.

I have a heart in shape. We cover it with paper, only the bottom. We do not lubricate the sides with anything.

We put the dough in the oven preheated in advance for 40 minutes at the 180 of gr. Maybe you need more. We look at the dry stick. Leave the dough to cool in the form. This biscuit needs to cool down, then just get it out. We pass along the edge with a knife. I only make the cake the next day. Wrapped in film, I keep it in the fridge.

The next day, we strain the cherries from the can.

For impregnation, mix hot water with condensed milk. Let us cool down.

We cut the biscuit into 3 parts. This is how it is fluffy inside us.

When you're done, we make the cream. For the cream, mix mascarpone, fatty cream and condensed milk to taste. I do not put the whole portion, some do not like it too sweetly. We also add vanilla sugar. Beat everything with a mixer. If you doubt your cream, then you must first beat them with a thickener, then mix them with mascarpone and condensed milk.

We will have such a mass.

We collect cake. We put the bark, soak it. Rinse the cake with jam. Jam preferably without berries. You can homemade thick jam. Then we put the cream in. Smear it. And on top of the bark.

Then the second bark. We do the same as with the first. Only now we put cherries from the jar on the cream.

Cover with the third bark.

Now we wrap everything with film.

We put something heavy on top. And we put it in the refrigerator. Again I clean for the night.

The next day we remove the film. This is how we got it. Now you can lump it with any cream you want. I made protein custard. But it was possible to cream chiz.

For the cream, weigh everything, mix sugar with water, put it on the heat. When it boils, and gets to 115 degrees, turn on the squirrels. Reduce the syrup and cook to 122 degrees. Up to the balloon. Drip a drop of syrup into the water and it should be soft. Do not stop whipping proteins, and pour the syrup in a thin stream. Next, beat the cream until it begins to wind on the whisk. It all depends on the power of your mixer. Time from 4 minutes to 12.

I decorated with roses. You can decorate your own. Enjoy your meal.