Heart cake recipe

Make the sweet almond dough: In the mixing bowl, place the softened butter, almond flour, and powdered sugar. Mix, then add the egg to achieve a fluffy texture. Add the flour and mix briefly, just enough to incorporate the flour. Wrap the dough in plastic wrap and refrigerate for at least 2 hours. Then, roll out the dough and shape it into a heart. Return it to the refrigerator or freezer for a few hours before baking for about 35 minutes at 160 degrees.

Make the sponge cake: In a mixer, whip the egg whites until stiff, gradually adding the sugar in three stages. Once the whites are firm, add the egg yolks and mix just until incorporated. Add the flour and cornstarch. Spread the mixture on a baking sheet and bake for about 10-13 minutes at 180 degrees. Once the cake has cooled, cut it into the desired shape.

Whipped ganache (Day -2) Infuse the vanilla in half of the cream. Melt the white chocolate. Meanwhile, heat the vanilla-infused cream. Add the previously softened gelatin to it. Add this mixture to the chocolate in three parts, emulsifying well each time. Add the remaining cold cream. Cover directly with plastic wrap and let it sit in the fridge overnight.

To finish, proceed with the assembly: Whip the ganache until it forms stiff peaks. Place it in a piping bag and pipe it onto the sweet almond dough. Add fruits, then the ladyfingers. Next, pipe more cream and decorate with fruits, meringues, and macarons.