How to cut a heart out of a round cake. How to make a “Heart” cake: step-by-step recipe

How the cake came to be

By calling cake the king of all dishes, we hit the target. Each of us, present at the festive table, eagerly awaits the culmination of the treats - dessert, saving a place for it in our tummy. Focusing on culinary dictionaries, information about the origin of cakes comes up, but it is amusingly divided into many interesting theories:

Historians attribute the origin of the word cake to the 13th century, and the first confectioners are considered to be the Egyptians, who in the distant past baked bread sweetened with honey with the addition of nuts or dried fruits.
About sweets Italian pies There are also legends about the “ancestors” of modern cakes, and the famous proverb “There is no arguing about tastes” is interpreted in Italian as “There is no arguing about cakes.”
The East can also be considered the founder of the kings of all dishes, with enchanting aromatic sweets using milk, honey and sesame, reminiscent in their shapes of modern cakes.

Theories are theories, but you can’t argue with facts. Based on confirmed information about French pastry chefs, who with 100% confidence can be called the founders of the world fashion for desserts, we will consider France the main country of all cakes, such as sponge cake, meringue, etc. Show off your confectionery masterpieces, which are considered an integral part of any festive table Nowadays it may be in Russia, but for a long time in Rus' it was customary to serve only sweet and beautifully decorated pies for celebrations.

Time passed... Our bakers borrowed well-known world recipes, supplemented them with their own variations, thereby transforming pies into birthday cakes various figures and symbols. For several years now, heart-shaped cakes have been especially popular, photos of which appear on the pages of culinary blogs on the World Wide Web. We decided to keep up with fashion and create this sweet miracle, putting all our love into it. confectionery and at the same time tell HozOboz readers how to bake a heart cake.

Cake ingredients

For the cakes:

Butter (country) – 150 grams
Eggs - 3 pcs.
Sugar - about a glass
Baking powder – 3 grams
Flower honey - 50 grams
Flour - a little more than a glass

For impregnation:

Flower honey – 1 teaspoon
Water – 0.5 cups
Sugar – 1/3 cup

For the filling:

Sour cream – 150 grams
Nuts (hazelnuts or almonds) – 200 grams
Condensed milk (boiled) - 0.5 cans

For decor:

Dark chocolate – 1 bar
White chocolate – 1 bar
Waffle decorations – 0.5 boxes

DIY heart cake

Let's prepare three containers, one of which (with water) will boil on the stove, creating steam bath for the second, and the third will serve for mixing eggs with sugar, which is what we will do at the initial stage.
Beat with a blender or mixer until foamy, enough long time.
Add honey to the grated butter in the second bowl.
It is necessary to melt the contents on steam bath with stirring, adding baking powder.
Mix egg mixture with honey and cool.
We supplement our future dough with sifted flour, so that the composition is definitely liquid, for ease of use with our silicone mold.
Fill half the mold, leaving a little more dough for another crust, which, if possible, should be baked at a lower temperature and not browned too much.
Bake the first cake for no more than 20 minutes at 180 °C, checking readiness (the dough does not stick) using a match or knife, piercing the surface.
We cut the pastry into two parts, trying to do it in the middle, and as the other semi-finished product is prepared, into two more. There are 4 pieces in total, one of them will be made wider, for use as: the main bottom layer.
In a steam bath, dissolve honey and sugar in water - you will get an excellent impregnation for cakes. Very soon there will be a heart-shaped cake familiar form, but for now these are individual shaped hearts that need (optional), in our opinion, to be soaked in honey-sugar syrup.
While our 4 halves are satiated sweet water, which we have provided them with lightly, let’s take care of the cream for layering the cakes. Combine and mix some of the sour cream with condensed milk with a mixer so that you get a little more of the second ingredient. When finished, put it in the refrigerator.
The nuts for sprinkling the sides and cakes also need to be prepared and for this we will crush them in a blender, but the main thing is not to overdo it so that you don’t end up with crumbs. We will try to save tiny pieces of nut.
Making sweet decorations for a cake is a very interesting moment. This recipe will use chocolate, which must be melted in a steam bath and the first test subject can be considered White chocolate, which we will try to transform into a bow.
Apply the sticky melted mixture with a brush or spoon onto the pre-prepared stencils from a thick file, being careful not to go over the edges. We got one large blank (ribbon) and 5-6 small ones (bow petals). The size can be varied at your discretion. We secure the edges of the smaller figures with clothespins and put them away. freezer.
After 30 minutes, you can easily remove the template itself, but this must be done immediately before applying the decor to the surface of the heart-shaped cake; the photo is attached for clarity only. You need to remember that chocolate quickly melts in warm hands.
The process of applying cream to the cakes is quite quick even with the use of a regular spoon, but you can not be too lazy and squeeze the filling out of the bag, thereby evenly distributing it into the recesses of the slices. Grease the lower part of the heart with sour cream and leave it in the room for 30 minutes.
Sprinkle the sour cream soaked cake with nuts.
Apply condensed cream and a second nut layer. Grease the third cake in the same way as the second.
We close our sweet “burger” with the top half, treating the sides with the remaining cream. Place in the refrigerator to cool.
The heart cake is getting closer and closer to completion and applying crushed nuts in places cream filling and we can say that the main and difficult part is already behind us.
Melt the dark chocolate in the double boiler we love in this recipe. It is very convenient to break the tiles into squares.
As the chocolate turns into a liquid state, you need to add a little butter, but do not overdo it. The glaze with which we will cover the heart cake, as planned, should acquire a matte shade after cooling and remain that way until serving.
We distribute liquid chocolate over the entire surface of the heart so that the droplets flow onto the walls, and for convenience we use a bag with a hole. Place in a cool place for 30 minutes.
The culmination of the process of making a heart-shaped cake, photos of which are presented in large numbers in this recipe, will be considered a white chocolate bow. Your little and “adult” children will eat it with great pleasure. Carefully remove the file from the frozen figures one by one and quickly place the decor on top of the chocolate glaze.
We complete the decoration with a waffle flower and hearts. Ready cake Store in a cool place until serving.
A master class on how to bake a heart cake, and indeed any other cake - for a home pastry chef, can be considered the highest "pilotage" of culinary abilities, cooking really takes a lot of time and effort, but the difficulties all remained in the process and now there is only pride in the beauty of the resulting sweet the author is overwhelmed by the treats.
The purpose of the cake is that the hostess holds the heart in big secret, but if she gets the most delicious morsel with a rose, in addition to her beloved coffee drink, then there will probably be no limit to joy and happiness.

Modern trends in confectionery fashion dictate such a varied combination of cakes, creams and decorations that all that remains is to give free rein to your imagination and create, create, create...

If we used honey cakes to make a heart-shaped cake, this does not mean at all that biscuit dough wouldn't fit. The biscuit goes well with chocolate icing, which means it would fit perfectly as an option for variety in the recipe.
Airy cream, instead of condensed cream, they would make the cake lighter. We will definitely implement these experiments another time. Now we have just such a cake, very high in calories, but the most delicious!

Benefits of cake

You really don't have to worry about extra calories. high-calorie baked goods with chocolate icing. Good mood and a charge of vivacity from a delicacy, how can it be compared with exhausting hunger strikes, which will not bring anything good for nervous system. Those with a sweet tooth are the most cheerful people in the world, so let us always smile, especially since with the onset of spring we want this!

You can look for a heart-shaped cake recipe for completely different reasons. But we know for sure that these occasions will be pleasant. On, for a wedding anniversary, acquaintance or first date. This dessert will be relevant even on children's day birth, because he exudes love.

With sour cream and nuts

Required ingredients (for cake layers):

150 grams of butter;
Three eggs;
A glass of sugar;
Three grams of baking powder;
50 grams of natural flower honey;
A glass of flour;

For impregnation:

A teaspoon of flower honey;
Half a glass of water;
A third of a glass of sugar;

For filling:

150 grams of sour cream;
200 grams of nuts (hazelnuts or almonds are best, but you can use walnuts);
Half a can of boiled condensed milk;

For decoration:

Dark and white chocolate bar;
Half a box of waffle decorations;

You need to take three containers. Pour water into one and place it on the stove. Place the second one in a steam bath. In the third, mix eggs and sugar. Beat with a mixer until a stable foam is obtained. Grate into a second pan butter(pre-freeze in the freezer) and pour in honey. Melt in a water bath, stirring constantly. At the end add baking powder. Add the egg mixture to the honey mixture and cool everything.

Now add sifted flour to the cooled dough. Despite the flour, the dough should be moderately liquid. Fill half the mold, and leave the second part of the dough for the second cake. Bake at 170 degrees until the dough is browned. Also prepare the second cake layer.

Cut each cake into two parts, making four heart-shaped pieces in total. Now you need to dissolve honey and sugar in a steam bath - this will be the impregnation for the cakes. Soak each cake with sweet water. To prepare the cream, you need to combine sour cream with condensed milk, beat with a mixer and put in the refrigerator. Finely chop the nuts and add to the cooled cream.

Now place the cakes on top of each other, soak each layer with cream. Then you need to prepare the decor, for which you should melt dark and white chocolate in a steam bath. Grease half of the cake dark chocolate, and half – light. Decorate at your discretion with waffle or any other confectionery decor.

Chocolate cake with raspberries

Required ingredients (for dough):

Three eggs (separate the whites from the yolks);
Big squirrel;
200 grams of sugar;
85 grams of flour;
Three tablespoons of cocoa powder;
One and a half teaspoons of baking powder;
A pinch of salt;
120 ml oil;
80 ml water;
A teaspoon of vanilla extract;

For cream:

120 grams of heavy cream;
A pinch of vanilla extract;
Two tablespoons of sugar;
Half a spoon of cocoa powder;

For the ganache:

230 grams of chocolate (break into small pieces);
180 grams of heavy cream;
Two tablespoons of butter;
A tablespoon of cognac (optional);

For decoration:

Raspberries;
Raspberry sauce;

Preheat the oven to 180 degrees. Grease the mold with butter and sprinkle with flour. To prepare the dough, add egg whites to the whites and cover with film, bring to room temperature. Then mix all the dry ingredients and set aside. Beat butter, water and vanilla. In a mixer, beat the yolks and slowly pour the butter mixture into the yolks. Gradually add the dry mixture without ceasing to beat. Now beat the whites until foamy, add vanilla and beat a little more, add sugar and add to the main dough.

Bake a heart-shaped cake according to this recipe for 45 minutes. Then cool the cake and start preparing the cream. Combine cream, vanilla extract and cocoa, add sugar. Beat everything with a mixer, then cover with a lid and put in the refrigerator for half an hour. Beat again. When the cake has cooled, cut it into two layers.

Place the top layer of the cake down, spread the cream on it and place the second layer on top, pressing lightly. Spread with remaining cream and cover plastic film. Place in the refrigerator for two hours. To prepare the ganache, bring the cream to a boil and then pour it over the chocolate pieces. Stir with a whisk, adding brandy. Pour ganache into the center of the settled cake and spread throughout the cake. Cool again before serving and garnish with fresh raspberries or raspberry sauce.

Description

Valentine's Heart Cake – wonderful pastries in the form of a huge heart made of poppy seed cakes with custard and delicate creamy decor. This cake can be baked at home for any holiday, but it is ideal for Valentine’s Day, the symbol of which is the heart. A culinary “Valentine” is a simple and at the same time romantic way to congratulate your other half on Valentine’s Day.

At first glance, it may seem that making a Valentine's Heart cake is quite difficult. But believe me, this is not so. It bakes easily and relatively quickly, as you will soon see after reading our step-by-step recipe with photos, and at the same time it looks extremely impressive. By the way, you can decorate the cake the way you want (it doesn’t have to be as complicated as in the photo), because in any case it will turn out elegant and appetizing.

Let's start cooking!

Ingredients

(8.5 tbsp)
(9 pcs.)
(360 g)
(300 g)
(5 tbsp)
(600 ml)
(70 g)
(500 ml)
Cream thickener
(1 package)
(4 tbsp)
(1 tsp)
(400 g)
(4 tbsp)

Cooking steps

Let's start by preparing the cakes. To do this, take 6 eggs and beat them until the volume doubles. After this add 180 g granulated sugar and beat for another 2-3 minutes. Sift the flour and mix with baking powder, and then combine with the egg-sugar mixture. Add poppy seeds and gently stir again. In a heart-shaped mold, bake 3 sponge cakes, preheating the oven to 180 degrees. Each cake is baked for about 15 minutes.

Meanwhile, prepare the custard. First, in a fireproof container, mix milk with 120g granulated sugar, 3 egg yolks, 2 ½ tbsp. l. flour and 2 tbsp. l. starch (preferably corn starch).

Place the container on the stove or in the microwave and heat the mixture over medium-high heat, stirring regularly.

Ready cream should thicken well. After this, you can remove it from the stove and cool it, and if there are lumps, you can also grind it through a sieve.

Beat the cooled, homogeneous custard with a mixer to obtain the smoothest texture possible.

Separately, beat the softened butter.

Then add it to the custard and beat it all together until fluffy.

Thaw the cherries and combine with the remaining sugar and the remaining starch diluted with water.

Cook the mixture until thick and cool.

Now let's assemble the cake. To do this, cover each cake with custard, and then layer it with cherry mixture.

Heavy cream interrupt well with powdered sugar and thickener.

Cover the top of the cake with the resulting mixture.

We do the same on the sides.

If desired, you can set aside part of the creamy mass and add dye to it (the same Cherry juice) and push through cream injector to create a more effective decor.

Have a nice and romantic tea party!

The heart-shaped cake, the photo of which you now see, is ideal for any romantic event - be it Valentine's Day (February 14), St. Valentine's Day. Peter and Fevronia of Murom (now known as the All-Russian Day of Family, Love and Fidelity - July 8), the birthday of a loved one or any pleasant date associated with your relationship... 😉

Don't be alarmed that there are 12 cakes! They bake quickly. True, you will have to jump with them and around them, so I always say that preparing this Honey Cake is akin to a fitness class! 😀 Of course, you can do everything more measuredly. But I don’t like it when the preheated oven sits idle. And stretching out the process for half a day is also a dubious joy. Therefore - at a pace, at a pace! 😉

I was making a cake for my boyfriend's birthday, so I decorated it with a cute gold thirty! Unfortunately, it is inedible...) But the hearts around the perimeter are made of real chocolate, so you can and even need to eat them. Depending on the event, you can decorate the Honey Cake with an appropriate inscription or come up with something else.

I took it as a basis! But... as usual with me, I made some adjustments. I added cinnamon to the dough, so when cooking it went wonderful aroma not only around the apartment, but also along the staircase! 😀

I also had some experiments with the cream. And here there were much more of them. At the core - . This time I used only flour, no starch. I also added honey, cognac and seasoning for desserts and coffee. Can you imagine how fragrant it turned out?! My beloved, like me, is partial to spices, so we really liked it. If you have doubts about them, you can either reduce the number or eliminate them completely.

Well, one more difference from classic Honey cake- This appearance... We have a special occasion, a romantic one! Therefore, next I will talk in detail about how to make a heart-shaped cake with your own hands without a mold! 😉 It's actually very, very simple. Now you will see everything for yourself!

Ingredients for dough for 12 cakes:

butter - 90 g
eggs - 4 pieces
salt - 0.5 tsp.
vodka - 1 tbsp.
honey - 4 tbsp.
cinnamon - 0.5 tsp.
soda - 1.5 tsp.
Wheat flour premium quality - 4.5 cups*

* 1 cup = 200 ml liquid = 125 g flour

Products for cream:

sugar - 150 g (can be increased to 250 g)
eggs - 3 pieces
milk - 750 ml
seasoning for desserts and coffee - 0.5 tsp.
premium wheat flour - 8 tbsp.
butter - 450 g
honey - 2 tbsp.
cognac - 1 tbsp.
salt - a pinch

Heart-shaped cake - photo and step-by-step recipe:

For both the dough and the cream we will need a water bath. Therefore, you first need to select two saucepans that match each other. The most optimal option is when one enters the other, does not touch the bottom, but is not too far from it, while resting its handles on the walls of the larger pan. In fact, you can adapt in different ways based on your available capabilities.
However, you should take into account the fact that both the dough and the cream will increase in volume during the cooking process, so the smaller pan should not be completely tiny. I used a 1.5 liter.

Kneading the dough:

So, in large saucepan dialed hot water(or you can heat a cold one), bring it to a boil. I determine the volume of water experimentally - I lower the smaller pan and see what water level is obtained. The smaller pan should be partially submerged in water, but should not allow the water to overflow when boiling.
I set out a second (smaller) saucepan with butter and sugar.
As always, I didn’t take it very well a large number of sugar, less than in standard recipes. Therefore, if you are not used to reducing the sweetness of baked goods in this way, then add 250 grams.

While the butter and sugar are melting, I broke the eggs into a separate bowl and beat them with salt simply using a fork.

Let the oil cool a little (not until completely cooled, but until warm temperature) and poured in the eggs. Then I added vodka (along with soda it acts as a leavening agent), honey and cinnamon.

I put it on water bath, stirred well until more or less homogeneous. Added soda.

Mix well and cook, stirring, until the mass approximately doubles and more light shade(compare both volume and color with the previous photo).

I poured the aromatic mixture into a bowl for kneading the dough. She waited a few minutes for her temperature to drop. This is necessary solely to avoid getting burned. As soon as you can work with the mass, you need to start without waiting for further cooling.
First I poured in 2 cups (250 g) of sifted flour. Beat with an electric whisk.

Then I sifted another 2 cups of flour here and started kneading with my hands. In the process, I added another 0.5 cups of flour. But your quantity may differ, because different flours and the gluten is different.
Moved to food package. I left it to rest while I prepared the cream.

DIY heart shaped cake cream:

For the cream, as I already wrote, you also need a water bath. So I washed the smaller saucepan and started cooking in it again.
I combined sifted flour (it’s better not to be lazy and sift it so that the cream is homogeneous), sugar (again, I have a minimal amount, but you can increase it) and seasoning for desserts and coffee (it includes cinnamon, cloves, cardamom and vanilla) . Mixed thoroughly.

Separately, lightly beat the eggs with a fork with a pinch of salt and pour them into the flour mixture.

I also poured milk in here. I took the usual store-bought variety - ultra-pasteurized, with a fat content of 2.5%.

Placed it in a water bath (the water in a large saucepan should be boiling) and cooked until thickened. The cream should not be very thick for the spoon to stand)) See the consistency in the photo. After cooling it will thicken further.
I poured it into a container for further preparation of the cream and let it cool completely.

Separately, I combined butter and honey in a saucepan (it can be either liquid or candied).

When the butter was completely melted, I mixed it with honey until smooth and cooled the resulting mass.

I combined two cooled (this is important!) mixtures - egg-milk and honey-butter. I poured in the cognac. Beat it thoroughly. The cream is ready! Very tasty cream;)

How to make a heart-shaped cake with your own hands without a mold?

This requires a template! I took a large cardboard. You can use paper, but it’s better to take a thicker one, it will be more convenient.
I have a heart shaped baking pan. Remember, I baked in it and?.. But, I admit, I don’t really like the heart that comes out of baking... I would like a more pronounced shape! So I did this - I outlined the baking pan with a pencil. And then I adjusted it to my wishes - I made a deeper cut between the “shoulders” and reduced the width at the bottom.

If you don’t have such a shape, then simply draw a heart of the desired size or print any picture with a heart from the Internet. If you have a large card or, conversely, a small pillow in the shape of a heart, you can circle one of them. It doesn't matter at all what you take as a basis. The main thing is to get beautiful heart the right size. My parameters are as follows: the widest point of the heart is 22.5 cm; the total length is 23 cm.

I cut out a heart template from cardboard with scissors. All is ready! You can bake cakes.

DIY heart-shaped cake - baking cakes:

So, the dough has rested, you can divide it into 12 approximately equal parts. I did it this way - I cut the ball of dough crosswise into 4 parts, and then divided each of them into three identical segments.

Roll out the dough thinly, sprinkling the board with flour (if you don’t do this, then thin dough will stick and break). The layer should be translucent, like a strudel! Yes, yes, if not more subtle.
When rolling out the dough, I applied a template - the layer should be about a centimeter larger than the cardboard dough on each side. Because the dough will shrink a little during baking, and if you roll it out end to end, then the cake will turn out smaller than the template.

I poked the dough with a fork to prevent it from puffing up too much during baking. Carefully transferred to a baking sheet (no need to grease it; however, if it is uneven or rough, it is better to cover it with foil or parchment paper). Placed it in an oven preheated to two hundred degrees. I baked each cake for 3-4 minutes. The first traditionally requires a little more time (4-5 minutes) until the oven enters the desired mode.
As soon as the cake was browned (there is no need to fry it until brown), I immediately removed it from the baking sheet onto a board and immediately, before it cooled down (!), cut out a heart using a small knife according to the template.

This must be done quickly and immediately, because the cake cools very quickly, and as it cools it begins to crumble - instead of cutting off the excess, you can inadvertently break off the desired part.

I did this procedure 12 times... While one cake was in the oven, I rolled out the next one, trying it on the template, and stuck it with a fork.

The scraps were broken into small pieces and put it in the shredder.

In several passes, I ground the remaining cake layers into crumbs, which will be needed for sprinkling.

The cream is ready and cooled, the cakes are baked, the scraps are ground - everything is ready, you can start assembling the Heart cake for Valentine's Day or another holiday.

I placed a spoonful of cream in the center of the cake stand, and the first cake layer on it. This way it won’t move around, and then when cutting the cake it will be better to lag behind the dishes. I coated each cake well with cream and placed the next one on top. So all 12.

I greased the sides of the cake with the remaining cream, and then sprinkled them thickly with crumbs, as well as the top. I laid out small ones along the contour of the big honey heart. chocolate hearts. You can leave it like this - it’s already festive!

At the same time, I decided to dilute the strict and yet romantic style with decor.
I just left the cake on the kitchen table overnight. During this time, it is soaked quite well, after which it can be put in the refrigerator until serving.

We couldn’t start tasting it for a long time because we couldn’t lift our hands to cut it))

But reluctantly, we still decided on this procedure!)) In the cut, he amazed his beloved with an abundance of cakes;)

Well, here it is - a DIY heart-shaped cake without a mold! It turned out incredibly tender, tasty and very aromatic thanks to the spices! Would you like to try a piece? ;)

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Today I will show you how to make a cake for February 14th for your loved one, which turns out not only beautiful, but tasty and delicate in taste. Such cakes appeared not so long ago, but they have already become a favorite among many people with a sweet tooth. I make this cake in the shape of a heart, but you can also make it in the shape of the numbers 14, and in the middle you can cut out a heart, like mine, or you can not cut out the middle. I use honey cakes as a basis, which can be replaced with shortbread or almond cakes.

The cream for the cake is made with boiled condensed milk, curd cheese and cream. You can use Philadelphia or any other cheese as cheese. cottage cheese, which you like. But regular cottage cheese or curd won't fit. The cream made from curd cheese and cream is quite stable, it holds its shape well and even condensed milk does not make it liquid. But you can use another cream, for example buttercream, then the cake itself will not be so airy.

A heart cake for Valentine's Day is a romantic surprise for your significant other, which will definitely be appreciated. I also advise you to look at an excellent one that will captivate you with its delicate taste.

Cakes:

Flour – 350 g
Sugar – 150 g
Honey – 70 g
Butter – 70 g
Chicken eggs – 2 pcs.
Soda – 1 tsp

Cream:

Curd cheese – 150 g
Cream 33% - 250 ml.
Boiled condensed milk – 150 g

How to make a heart-shaped cake with your own hands

Recipe honey cakes for a cake it is very simple and they are made quite quickly. Transfer soft butter into a saucepan, add sugar and honey. Then I mix them and put them in a pre-prepared steam bath.

When the mass has heated up, become homogeneous, and the sugar has completely dissolved, I remove the saucepan from the heat.

Separately, beat the eggs until lightly fluffy, literally a minute if done with a mixer.

Immediately add baking soda to the hot honey mixture and stir.

Add beaten eggs to the melted mixture and stir. Lastly, add flour and knead the dough. It is important not to add too much of it, so as not to fill the dough with flour; it should remain a little sticky.

Then I put it in the refrigerator for half an hour so that it becomes harder, after which it will be much easier to work with.

Since I have a heart-shaped cake, while the dough is resting I prepare the template. On a regular A4 sheet I draw a large heart, and a smaller one inside, then cut it out along the contours.

Now I roll out the dough very thinly, about 2 mm thick. I do this immediately on parchment so as not to transfer it later and not to deform it. I sprinkle it with just a little flour on top, put a paper stencil on it and carefully cut out the outline with a knife. Also don't forget to cut out the center heart.

I remove the scraps of dough and leave them for the next cakes. I transfer the cake with parchment onto a baking sheet and use a fork to make holes so that the cake does not deform during baking.

I heat the oven to 160 degrees and bake for about 10 minutes, until lightly browned. Do not bake for a long time so that it does not become too dry. By the way, if you still dry out the cake, you can lightly soak it before assembling. From the rest of the dough I make two more hearts exactly like this and more small cookies for decorations. I still have some dough left; I can use it to make a fourth layer, if desired.

Now I make cream from boiled condensed milk and cream. To begin, put the curd cheese and thick boiled condensed milk into the mixer bowl.

Beat them with a mixer for a couple of minutes until fluffy and homogeneous.

At the same time, I take cold cream and pour it into a not very wide container, I do this in a measuring cup. In my opinion, they whip up faster this way. Beat the cream with a mixer at medium speed until it becomes fluffy. And here comes a moment in a narrow container when you can see that the foam stops moving around the beaters, which means it’s ready. It's only a couple of minutes.

Now add a couple of tablespoons of cream to the mixture with condensed milk and mix with a spatula or spoon.

At first it may seem that the mass has become more liquid, this is true and is not suitable for decorating a cake, so I take a mixer and beat everything together for a couple more minutes. The cream will begin to thicken instantly and will hold its shape well. I hope I described in great detail the preparation of cream cheese for a cream cake and you can easily make it.

I transfer the cream to pastry bag with any attachment, I took an asterisk. I couldn’t fit it all in at once, so I moved it in three approaches. I put the bottom cake on a tray and evenly squeeze the cream on top into small roses or stars, whatever they call them, so that each of them is approximately the same size.

Cream and cream for the cake can also be alternated with berries, which will also be delicious. This way I shape the whole cake. I got three layers.

Last upper layer I also cover it with cream through the same nozzle.

Now I decorate it on top with small colored bezels, cookies and confectionery sprinkles in the shape of hearts. This is such a fashionable heart cake, I really like how it looks. It is also customary to decorate it with macarons and flowers.

The cake for February 14th is ready for your loved one, now the main thing is that it is well soaked, and it takes at least 12 hours, or better yet, a day. So I put it in the refrigerator and don’t touch it ahead of time. Although it didn't work out for us and we decided to try it just 3 hours after cooking, it was tasty but not yet soft enough. But the next day, the cream soaked it up perfectly, the cakes became soft and went well with this air cream. Delight your loved ones with such delicious surprises.