Base ingredients
310g sugar
10 eggs
60g of cocoa powder
250g flour
16g baking powder
Filling ingredients
150g hazelnut and cocoa cream
Decoration ingredients
600g white fondant
50g green fondant
150g red fondant
50g leaf green fondant
50g blue fondant
100g condensed milk
100g mascarpone
Así puedes prepararlo
Cake instructions
1. Whip the sugar and eggs in a bowl until the mixture has doubled its volume. It is important that the sugar be well dissolved.
2. Next, gradually add the flour, baking powder, and cocoa. Blend until the mixture is smooth.
3. Fill the moulds with the mixture and place it in the oven at 180ºC for approximately 40 – 45 minutes.
4. Remove from the oven and let cool.
For the filling
1. When the cakes are cold, carefully cut them in half.
2. Carefully lift up half of the cake with a spatula and spread the hazelnut and cocoa cream.
For assembly
1. Whip the condensed milk and mascarpone together well with a whisk. Let set.
2. Expand the red fondant with a rolling-pin and cut out the heart shapes. Set aside.
3. With the help of a spatula, spread the condensed milk and mascarpone mixture. This will work as glue, so only spread a thin layer. It is not necessary for it to be even or perfect. It simply needs to be spread.
4. Now spread the white fondant with a rolling-pin and cover the cake's first layer. Carefully layer and line-up the two hearts.
5. To one side, fill the small heart with the red hearts and let set.
6. Carefully make the base lines with a knife and a rolling-pin. Affix them with some water.
7. Once the base is ready, place the second layer very carefully. Now our heart cake is ready!
