Valentine's Day Layered Heart Cake

This year I decided to make the Valentine's Day sweets myself. The idea was to improvise a little and create something not too sweet, featuring the elements characteristic of the day - red colour, heart shapes, and chocolate. Here is the recipe for the cake I made.

Valentine's Day Layered Heart Cake Recipe

You will need:

• 2 packets of Selga Classic biscuits;
• 1 packet of unsalted butter;
• 2 packets of food-grade gelatine;
• strawberry compote;
• 2 peach yoghurts;
• 2 bars of Laima milk chocolate;
• icing sugar (for decoration).

Method

Making this cake takes two evenings. On the first evening, crush the biscuits in a large bowl, melt the butter over low heat, pour it over the biscuit crumbs, mix well, and press the mixture into a cake tin. To form a firm base layer, compact the biscuit and butter mixture using a wooden potato masher.

In a separate bowl, empty all the yoghurt. First bloom the gelatine in a mug with a small amount of cold water, then gradually add a little warm water. Add the bloomed and fully dissolved gelatine to the yoghurt, mix well, and pour the mixture over the compacted biscuit base. Refrigerate overnight to set.

Also on the first evening, melt the two bars of Laima chocolate in a bain-marie. Pour the melted chocolate into heart-shaped silicone moulds and place in the refrigerator to cool and set.

On the second evening, prepare one more layer for the cake. Heat (but do not boil) the strawberry compote, add the bloomed and dissolved gelatine, and leave to cool a little - for example, 10–15 minutes on a veranda or glazed balcony. Then pour this mixture - which should now be slightly but not fully set - over the first two layers made the previous evening, which by now should be firmly set.

The cake is practically ready. All that remains is to decorate with the chocolate hearts and dust lightly with a snowfall of icing sugar.

Happy and sweet Valentine's Day! ;)