Mastic heart cake

1. Break the eggs into the bowl of a mixer, pour sugar, beat until a fluffy foam forms (it will take 10 minutes).

2. In the resulting mass, add condensed milk, sour cream and sifted flour with cocoa powder, knead the dough. Quench the soda with vinegar and put it into the dough, mix. The dough turned out to be smooth, the consistency resembles the dough for pancakes.

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

4. The finished cake is carefully removed from the mold and allowed to cool on the grill.

5. Softened butter is whipped with a mixer until white. Without stopping whipping, we introduce condensed milk in parts, bring the cream to a perfectly homogeneous state, after which we pour the chopped nuts, mix.

6. Pour milk into a saucepan, pour sugar, send it to the fire. While the milk is being heated, beat the eggs with a mixer. When the sugar is completely dissolved in the milk, with constant stirring, combine both mixtures, and cook on fire until thickened. When the cream thickens, remove from the heat and let cool. Butter is softened, whipped until fluffy and combined with milk-egg cream. The resulting cream is whipped 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 seizes, we lubricate the top with condensed milk cream and fold both parts of the cream to the cream, like a hamburger. Now lubricate the surface of the second cake and the remaining third cake with milk cream, let the cream set in the refrigerator and cover with condensed milk cream. Cover the cream layer with the third cake so that the non-smeared side remains on top. We send the cake to the refrigerator for three hours.

8. In the meantime, we will prepare a cream for leveling the surface of the cake under the mastic. Melt the chocolate in a water bath, soften the butter in the microwave, combine both ingredients together and beat with 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 out the irregularities with a spatula and cover the cake a second time, let the cream set in the refrigerator and align the finishing layer more carefully.

10. We roll out the mastic into a thin layer and cover the cake with it, gently smooth it out, cut off the excess. Well, now it remains to decorate the cake with mastic figures (I don't have time to sculpt, so I buy the necessary parts in a pastry shop).

That's such a beauty! And most importantly, the cake is not only beautiful, but also very tasty!