Cream heart cake

It's not difficult to make such a beautiful cake. Let's get started.

Beat the well-cooled proteins to stable strong peaks, add sugar, beat until the crystals completely dissolve.

Put the almonds in a separate bowl (put aside one spoon with a slide - it will be needed later), add flour, powdered sugar and cocoa powder. We introduce proteins into the resulting dry mixture, mix very gently with movements from the bottom up and from the edges to the middle.

To get the desired shape, draw a heart on parchment, lubricate with oil. We spread the dough into the drawn heart, trying not to go beyond the edges, and sprinkle with almonds previously postponed. Thus, we bake three cakes, each time using a new heart.

Bake each cake in the oven, preheated to 170 degrees, for about 20 minutes. We immediately remove the parchment from the finished cakes. We cool the cakes by putting them on the grill.

Cook the pudding according to the instructions and while it is hot, put the chocolate in it. Stir until completely dissolved, cover with cling film, let cool.

Meanwhile, beat the butter with powdered sugar and add parts to the cooled pudding, beating the mass each time.

Lubricate the cakes with the resulting cream. And thus we collect the whole cake. Then we send it to the refrigerator for 2 hours for impregnation.

Decorate the cake with whipped cream, depositing them on the surface with a pastry bag, and sprinkling with chocolate chips. Sprinkle the circumference of the cake with fried almond petals.

Serve the masterpiece on the table and enjoy!