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Fondant-Covered Heart Cake

Wow your friends with a showstopping dessert — make a fondant cake! I baked this one for a friend's wedding anniversary as a gift. She was thrilled, since she never expected such a result. Working with fondant isn't all that hard; the most important thing is that the cake itself tastes wonderful inside. Here's my recipe — give it a try, I'm sure it'll turn out great!

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Mastic heart cake
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 % 5 g
Fats 34 % 24 g
Carbohydrates 59 % 41 g
400 kcal
GI: 5 / 0 / 95
    1. Crack the eggs into the bowl of a mixer, add the sugar, and beat until a fluffy foam forms (this takes about 10 minutes).
    1. Add the condensed milk, sour cream, and the sifted flour and cocoa powder to the egg mixture, and stir into a batter. Slake the baking soda with vinegar, add it to the batter, and mix. The batter should be smooth, with a consistency like pancake batter.
    1. Grease a heart-shaped pan with butter and pour in the batter. Bake for 35–40 minutes at 350°F (180°C).
    1. Carefully turn the baked cake out of the pan and let it cool on a wire rack.
    1. Beat the softened butter with a mixer until pale and light. Without stopping, add the condensed milk a little at a time and beat until perfectly smooth, then add the chopped walnuts and stir.
    1. Pour the milk into a saucepan, add the sugar, and set it over the heat. While the milk warms, beat the eggs with a mixer. Once the sugar has fully dissolved in the milk, combine the two mixtures while stirring constantly, and cook over the heat until thickened. When the cream thickens, remove it from the heat and let it cool. Soften the butter, beat it until fluffy, and combine it with the milk-and-egg custard. Beat the resulting cream with the mixer.
    1. Slice the cake into three equal layers, spread them with the milk-and-egg cream, and refrigerate. Once the cream sets, spread the top with the dulce de leche cream and sandwich both halves together, cream to cream, like a hamburger. Now spread the surface of the second layer and the remaining third layer with the milk cream, let it set in the fridge, and cover with the dulce de leche cream. Top with the third layer so the un-spread side faces up. Refrigerate the cake for three hours.
    1. Meanwhile, make the frosting to smooth the cake's surface under the fondant. Melt the chocolate over a water bath, soften the butter in the microwave, combine the two, and beat with a mixer.
    1. Now coat the cake with this frosting, refrigerate for 15 minutes, smooth out any bumps with a spatula, and apply a second coat; let it set in the fridge and even out the final layer more carefully.
    1. Roll the fondant into a thin sheet and drape it over the cake, gently smoothing it down and trimming off the excess. Now all that's left is to decorate the cake with fondant figures (I don't have time to sculpt them, so I buy the pieces I need at a cake shop).
  • And there's your beauty! Best of all, the cake isn't just pretty — it's also incredibly delicious!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Sour cream with 30% fat content - 340  kcal/100g
  • Sour cream with 25 % fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Walnuts - 650  kcal/100g
  • Black Walnut English Walnut - 628  kcal/100g
  • Black Persian Walnut - 651  kcal/100g
  • Walnut oil - 925  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Condensed milk with sugar - 324  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Cocoa powder - 374  kcal/100g
  • Chocolate 70 % - 539  kcal/100g
  • Dark chocolate - 539  kcal/100g
  • Baking soda - 0  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Mastic - 393  kcal/100g
  • Boiled condensed milk - 328  kcal/100g

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