Cake heart cream

10 servings
5 hours 25 min

Making such a beautiful cake is easy. Let's get started. Beat well-cooled proteins to stable strong peaks, add sugar, beat until the crystals are completely dissolved. Put almonds in a separate bowl (set aside one spoon with a slide - you will need it later), add flour, powdered sugar and cocoa powder. We introduce proteins into the resulting dry mixture, mix very carefully with movements from bottom to top and from the edges to the middle. To get the desired shape, we draw a heart on parchment, lubricate with oil. We lay out the dough in the painted heart, trying not to go beyond the edges, and sprinkle with the almonds deposited earlier. Thus, we bake three cakes, each time using a new heart. We bake each cake in the oven, warmed to 170 degrees, for about 20 minutes. We immediately remove parchment from the ready-made cakes. We cool the corgi by putting it on the grill. We cook the pudding according to the instructions and, while it is hot, put chocolate in it. Mix until completely dissolved, cover with clingfilm, let cool. Meanwhile, beat butter with powdered sugar and add parts to the cooled pudding, each time beating the mass. Grease the cakes with the resulting cream. And so we collect the whole cake. Then we send it to the refrigerator for 2 hours for impregnation. We decorate the cake with whipped cream, depositing them on the surface with a pastry bag, and sprinkling chocolate chips. Sprinkle the circumference of the cake with fried almond petals. Serve a masterpiece on the table and enjoy!