Mini cake Valentine

Ingredients

• 2 eggs
• 1/3 st. Sahara
• 1/2 st. flour
• 1 st. l. starch
• 1/2 liter of milk
• 1/4 can of condensed milk
• 2 tbsp. l. semolina
• 100 g butter
• 2 tbsp. l. ground walnuts
• coconut flakes
• dressing
• 1 dark chocolate bar

Cooking

Step 1

Prepare a biscuit. Grind the yolks with half the sugar. Whisk the whites into a strong foam with the second half of the sugar. Combine whites and yolks, mix gently. Sift the flour and starch and carefully add to the eggs. Stir from top to bottom, without destroying the airiness of the texture of the proteins.

Step 2

Lubricate the baking dish with oil, pour out the dough and bake in the oven preheated to 200'C. Remove the finished biscuit from the mold and cool.

Step 3

Cut off hard crusts from the cooled biscuit. If the biscuit turned out lush - cut it into 2 layers along. Cut out hearts using a cookie cutter. Grind the remaining biscuit into crumbs. For 1 cake you will need 3-4 hearts.

Step 4

Prepare the cream: pour semolina into cold milk and cook semolina porridge, let it cool slightly. Then add condensed milk and softened butter. Lastly, add chopped nuts. Beat the resulting mass well with a mixer and cool. Melt the chocolate in a water bath.

Step 5

Assemble the cakes: layer the hearts with cream, grease the sides with cream and sprinkle with biscuit crumbs. Grease the top with melted chocolate, decorate with coconut flakes and sprinkles. Put the cakes in the refrigerator for 30 minutes.