1. Put the baking pan with tin foil or greased paper, preheat the oven, pour the batter into the baking pan and smooth it out, 170 degrees for 12-15 minutes.
2. Filling: light cream and sugar, beat to 9 minutes, put it into a piping bag.
3. Add milk
4. 1/3 sifted low powder, mix well
5. The egg whites are divided into 3 times and the sugar is added with an electric whisk to make a delicate and smooth meringue, which is pulled up without dripping and has a small hook state.
6. 1/3 meringue, mix well
7. Then add the remaining low-powder and meringue staggered, and gently stir evenly with a spatula.
8. Put the baking pan with tin foil or greased paper, preheat the oven, pour the batter into the baking pan and smooth it out, 170 degrees for 12-15 minutes.
9. Tear off the tin foil and let cool for later use
10. The cake is cooled, and the cake slices are pressed out with a heart-shaped mold and placed on the grill
11. I made a total of 16 pieces, which can be combined with 8 pieces of cake
12. Filling: light cream and sugar, beat to 9 minutes, put it into a piping bag.
13. Squeeze the whipped cream on the cake slice and cover it with a slice of cake.
14. Chocolate Sprinkle: Put whipped cream and chocolate in a silicone cup, heat over water and stir until the chocolate melts, add butter and mix well to make chocolate sprinkle.
15. Put the tin foil on the baking tray and put it on the grill. Spread the chocolate glaze on the periphery of the cake first, and then pour the glaze from the center of the cake body to make the glaze flow evenly and make the surface of the cake flat. Bake the cake together with the glaze. Put the pan and grill in the refrigerator for more than 30 minutes. You can enjoy it after the chocolate sauce has solidified.
16. Perfect glaze
17. Put a rose
18. Happy Valentine's Day
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