Heart Anniversary Cake Steps

• In a high-sided bowl, beat the eggs with the sugar, salt, and vanillin for at least 10/15 minutes at high speed with the beaters until you get a stiff and well-whipped mixture.

  Sift the flour twice and add it to the mixture a little at a time, stirring with the spatula from bottom to top.

  Once well whipped, pour into a high springform pan, buttered and floured.

  Bake in a preheated static oven 350°F for 35/40 minutes. Always do the toothpick test; if it comes out dry, it is ready.

  

• Beat the eggs with the sugar for at least 15 minutes at high speed with the beaters until you get a stiff and well-whipped mixture.

  Sift the flour twice and add it to the mixture a little at a time, stirring with a hand whisk from bottom to top.

  Do not deflate, pour into the 9.5 x 9.5 inch square mold.

  Bake in a preheated oven at 350°F for 35/40 minutes. Always do the toothpick test; if it comes out dry, your square sponge cake is ready.

  

• In a saucepan, work the egg yolks with the sugar, gradually add the cornstarch, without stopping to stir until the mixture is well combined. Set aside.

  Heat the milk where you will add the vanillin. Once it reaches a boil, add the egg mixture in a stream and continue stirring for 5 minutes, or until you get a creamy mixture.

  Pour the cream into a terrine and let it cool covered with plastic wrap, so a skin does not form on the surface.

  Once cool, place in the refrigerator until use.

  

• To prepare the chocolate ganache, start by chopping the chocolate into pieces and place it in a container suitable for a bain-marie, and with moderate heat, start to melt it.

  Bring the cream to just below boiling in another small pot.

  Once the chocolate is completely melted, add the cream, turn off the heat, and stir until the two ingredients are combined.

  The chocolate combined with the cream should be smooth.

  Let it cool completely and then place it in the refrigerator covered with plastic wrap for at least an hour.

  

• Once you have prepared all the bases, you can start assembling our cake.

  Cut the bases, both the square and the rectangular one, into three discs.

  The round discs will then be cut in half.

  

• Place the square base as a diamond and join the two round disc halves on the two sides of the diamond on a serving plate.

  Brush the sponge cake with alcoholic soak like alkermes (if not already diluted, add water, read the bottle instructions).

  

• Fill the pastry bag with pastry cream and cover the entire surface of the base, then place another square and another two round discs cut in half on top.

  Whip the cream until stiff.

  On the last layer, which is also soaked in liqueur, fill with whipped cream, and smooth perfectly.

  

• Once the ganache is perfectly cold and firm, pour it into a pastry bag or piping syringe with a medium star nozzle and decorate the cake. For the writings, change the nozzle to a simple narrow-tip one.

  Decorate with sugar hearts.

  

• Place the cake in the refrigerator covered and let it rest for at least a couple of hours.

  Happy celebration to everyone!

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