The cake of lovers

Ingredients for heart-shaped cake pan size 26x4,2cm (equivalent to a 24 cm diameter circle mold that can be opened)

For the dough:

• 150gr di farina
• 130gr frumina
• 5 uova
• 190gr di zucchero semolato
• 1 bustina di lievito per dolci
• 1 bustina di vanillina
• 1 pizzico di sale
• 5 cucchiai di olio di semi
• 4 cucchiai di acqua bollente

Per la farcitura:

Per la bagna:

• succo di 2 arance di stagione

Per la crema pasticcera:

• 100 gr di zucchero semolato
• 40 gr di fecola di patate ( o farina 00)
• 250 ml di latte fresco
• 4 uova (solo tuorli)
• 1 stecca di vaniglia
• Scorza di limone non trattato

Per la decorazione:

• 100 gr di mascarpone
• 250 ml di panna fresca da montare
• 1 bustine di pannafix
• 500 gr di fragole
• 100 gr di mirtilli

PROCEDIMENTO:

Per l'impasto:

• Per prima cosa dividete i tuorli dagli albumi
• procedete montando i rossi con uno sbattitore insieme a 4 cucchiai di acqua bollente, aggiungendo gradualmente 150 gr di zucchero, la bustina di vanillina e un pizzico di sale.
• now move on to the egg whites which you will whip until stiff with the remaining 40 g of sugar and always a pinch of salt (for these two operations we recommend using a glass or aluminum container and using the eggs at room temperature).
• At this point, add the whipped egg whites to the yolk mixture, mixing everything with movements from top to bottom and finally add the flour with the previously sieved frumina and baking powder.
• Mix everything using the whisk for a few more minutes and, stirring constantly, slowly add the 5 tablespoons of oil.
• if the mixture is homogeneous, it is pronot to be poured into your heart-shaped cake tin, which you will have previously buttered and lined with baking paper
• Bake your base in a preheated oven at 180° for about 35/40 minutes.

• Beat the egg yolks with the sugar with a whisk and add the sieved starch
• add the filtered hot milk to the yolk mixture and put it back on the heat for 10 minutes, stirring constantly with a whip until the cream sets
• pour the cream into a container and cover it with transparent film to prevent a skin from forming on the surface and let it cool.
• When the cake is ready, cooled, cut it in half; vertically and wet the inside of the two halves; with the orange juice
• finally stuffed with the cooled custard.
• Reassemble the cake and proceed to prepare the decoration.

• Cover the cake with the mixture using a spatula
• Decorate the edges as desired using a piping bag. poche filled with the remaining whipped cream.
• Complete the decoration with strawberries alternating them with concentric hearts of blueberries.