Mastic heart cake

16 servings
7 hours 10 min


1. We break the eggs into the bowl of the mixer, pour sugar, beat until a lush foam forms (this will take 10 minutes).

2. Add condensed milk, sour cream and sifted flour with cocoa powder to the resulting mass, knead the dough. We extinguish soda with vinegar and introduce it into the dough, mix. The dough turned out to be smooth, in consistency it resembles dough for pancakes.

3. Grease the heart shape with butter and pour the dough into it. Bake for 35-40 minutes at a temperature of 180 degrees.

4. Carefully remove the finished bark from the mold and let it cool on the grill.

5. Beat the softened butter using a mixer until white. Without stopping whipping with parts, introduce the condensed milk, bring the cream to a perfectly homogeneous state, after which we pour the crushed nuts, mix.

6. Pour milk into a saucepan, pour sugar, send it to the heat. While the milk is heated, beat the eggs using a mixer. When the sugar is completely dissolved in the milk, combine both mixtures with constant stirring, and cook over heat until thickened. When the cream thickens, remove it from the heat and let it cool. Soften the butter, beat until fluffy and combine with milk-egg cream. Beat the resulting cream with a mixer.

7. Cut the cake into three equal parts, lubricate them with milk-egg cream and send them to the refrigerator. When the cream grabs, grease the top with condensed cream and fold both parts of the cream to the cream, like a hamburger. Now we lubricate the surface of the second cake and the remaining third cake with milk cream, give the cream to grab in the refrigerator and cover with condensed cream. Cover the cream layer with a third bark so that the non-smeared side remains on top. We send the cake to the refrigerator for three hours.

8. Meanwhile, we will prepare a cream to align the surface of the cake under the mastic. Melt the chocolate in a water bath, soften the oil in the microwave, combine both ingredients together and beat using a mixer.

9. And now we level the surface of the cake with the resulting cream, send it to the refrigerator for 15 minutes, smooth the irregularities with a spatula and cover the cake a second time, give the cream a grip in the refrigerator and more carefully level the finish layer. 10. We roll the mastic into a thin layer and cover the cake with it, gently smooth it, cut it off too much. Well, now it remains to decorate the cake with mastic figures (I do not have time to sculpt, so I buy the necessary details in the confectionery store). This is such a beauty! And most importantly, the cake is not only beautiful, but also very tasty!