TORTA A CUORE PER SAN VALENTINO (HEART CAKE FOR VALENTINE'S DAY)

Preheat the oven to 180°C.

Prepare the heart mold by greasing it with butter and dusting it with flour.

In a bowl, whisk together 2 eggs and 40 gr. of sugar until light and fluffy.

Sift in 85 gr. of flour, 3 gr. of yeast, and 1 sachet of vanilline, and gently fold until combined.

Pour the batter into the prepared heart mold and bake in the preheated oven for 20 minutes.

Once baked, let the sponge cake cool before removing it from the mold.

Spread amarenes jam on top of the cooled sponge cake.

For the chocolate ganache, heat 100 ml of cooking cream and pour it over 150 gr. of white chocolate, stirring until smooth.

Pour the ganache over the jam layer on the cake and let it set.

For the mirror frosting, dissolve 16 gr. of fish glue in 350 gr. of water.

In a saucepan, combine 300 ml of fresh cream and 450 gr. of sugar, heating until the sugar dissolves.

Add the dissolved fish glue and 150 gr. of white chocolate to the cream mixture, stirring until combined and smooth.

Pour the mirror frosting over the ganache layer on the cake and let it set before serving.

Equipment Needed

Spice Level:

Allergens