Sponge heart with buttercream filling

Ingredients for 1 servings:

• 2 eggs, separated
• 100 g sugar
• 2 tbsp water, lukewarm
• 20 g potato flour
• 60 g spelt flour type 630
• 1 tsp baking powder
• Fat for the mold
• Crumbs for the mold
• 250 g butter, room temperature
• 2 tbsp powdered sugar
• 1 pack of chocolate pudding powder
• 100 ml espresso, strong
• 300 ml milk
• 2 tbsp sugar
• ½ tsp spice mix (coffee spice)
• 50 g almond brittle
• 4 tbsp currant jelly for spreading
• chocolate bean(s)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

for special people, approx. 8 pieces, from a heart shape

For the sponge cake: Beat the egg whites until very stiff peaks form. Whisk the egg yolks with the sugar and water until a light and thick cream forms. Carefully fold in the flour, potato flour, baking powder and egg whites using a whisk (NOT a mixer!). Grease and crumble a heart-shaped baking dish. Pour the mixture into the dish and bake for about 20 minutes at 160°C (top/bottom heat) in a non-preheated oven (do the skewer test). Turn the sponge cake out of the dish, let it cool, and then cut into two layers using a large, sharp knife. For the cream: Mix the custard powder with the sugar and a little milk well. Mix the mixture with the remaining milk and the espresso to make a thick pudding. Stir in the coffee spice and let the pudding cool completely. Place a piece of plastic wrap directly on the pudding to prevent a skin from forming. Cream the room-temperature butter with the icing sugar until fluffy and then stir in the pudding a spoonful at a time. Please ensure that the butter and pudding are at the same temperature. For the cake: Spread the jam on the bottom layer and spread half of the cream on top. Cover the cream with the second layer. Cover this layer with the buttercream and sprinkle with almond brittle. Fill a piping bag with the remaining cream and decorate the edges with it. Distribute the chocolate beans over the heart. Refrigerate the cake until ready to serve.