Heart Dessert
This makes a large cake. For a small company, you can reduce the amount of all ingredients by 2 times. To make the dessert very tender, be sure to let it soak. Instead of apricot compote, any other may be used: strawberry, peach or cherry.
- Total cooking time
- not set
- Number of servings
- 10
- Recipe difficulty
- 4 / 5
Ingredients
for 10 servings
- eggs 3
- sugar 150 g
- vanilla sugar 2 tsp
- sour cream 200 g
- condensed milk 150 g
- cocoa 3 tbsp
- flour 200-250 g
- baking powder 2 tsp
- mascarpone 250 g
- cream 33-35% 500 ml
- sugar 150 g
- apricot compote
- strawberry
- cake jelly
- sliced almonds
Instructions
Preparing the dough
Step 1 of 14
Beat the eggs with vanilla sugar and sugar.
Step 2 of 14
Add sour cream and mix.
Step 3 of 14
Stir in condensed milk.
Step 4 of 14
Add cocoa and mix.
Step 5 of 14
Add flour and baking powder. Knead the dough so that it is not too thick.
Step 6 of 14
Grease a baking pan (24–26 cm in diameter); if using a silicone pan, no greasing is necessary. Pour in half of the batter. Place in an oven preheated to 180 degrees. Bake for 20–25 minutes. In this way, prepare two cake layers.
Cream Preparation
Step 7 of 14
Dice the apricots into small cubes.
Step 8 of 14
Whip the cream with sugar until thickened.
Step 9 of 14
Add Mascarpone (you can reserve 2–3 tbsp of Mascarpone for decoration) and mix by hand without using a mixer.
Step 10 of 14
Add apricots to the mixture and stir.
Step 11 of 14
Cut each baked layer into 2 parts (resulting in 4 layers total). Lightly soak them with apricot compote (5–7 tbsp of compote were used for each half).
Step 12 of 14
Apply ⅓ of the cream and smooth it out.
Step 13 of 14
Place the second layer, soak slightly with compote (do not overdo it so the cake does not leak). Spread half of the remaining cream. Cover with the next layer. Soak. Distribute the remaining cream. Cover with the final layer. Decorate to taste. I frosted the sides with cream, sprinkled with almond flakes, added sliced strawberries and poured cake jelly. Using a syringe, I piped Mascarpone around the sides.
Step 14 of 14
Place the finished cake in the refrigerator. Let it soak for 6–8 hours.