- 6 egg whites
- 100 g of sugar
- 1 vanilla sugar
- 50 g of flour
- 1 baking powder
- 100 g of ground and peeled almonds
- 3 egg yolks
- 200 g of white cooking chocolate
- 400 ml whipping cream
- Whipp the egg whites with a mixer and slowly add sugar and vanilla sugar. Whipp until you get firm egg white snow.
- Then reduce the mixer to the slowest speed, and add the flour mixed with the baking powder.
- Finally, add the ground almonds and mix them slowly with spatula.
- Bake the biscuit at 170 °C, about 20 minutes to half an hour.
- Cut the baked and cold biscuit into two parts.
- For the cream, melt 200 g of white chocolate on steam.
- Take 1 dcl of 400 ml of whipping cream and add it to the egg yolks.
- Heat the egg yolks and whipping cream over a low heat and stir constantly until the cream thickens.
- When the cream has thickened, remove from the heat and add to the melted white chocolate.
- Whip the rest of the cream (300 ml) into a firm cream and add it to the chocolate cream.
- Spread the cream on one part of the biscuit, then put the other part of the biscuit on it.
- Place the heart mold in the middle of the biscuit, spread the rest of the cream around it and leave it in the fridge overnight to squeeze.
- Since I didn’t have a heart-shaped mold, I made it myself with the help of cardboard, duct tape and aluminum foil.
- When everything is nicely squeezed, take out the mold and fill it with blueberries or some other berries, and decorate with almonds if desired.