Торт СЕРДЦЕ к 14 Февраля, Оформление Белково-заварным КРЕМОМ

Ingredients

• 500 g Gingerbread Dough (pre‑made) (Rolled to 4‑5 mm thickness, cut to 27 × 23 cm rectangles for two layers)
• 360 g Unsalted Butter (Room temperature, cut into cubes)
• 720 g Sweetened Condensed Milk (boiled) (Two 360 g cans, boiled beforehand to develop caramel flavor)
• 200 g Granulated Sugar (For the protein (egg‑white) cream)
• 4 large Egg Whites (Room temperature)
• 200 ml Water (For cooking the protein cream)
• assorted Food Coloring (dry, water‑soluble) (Burgundy, carmine, green apple, black gel – used to tint the creams)
• 2 tbsp Coconut Flakes (Unsweetened, for final topping)

Instructions

1. Roll the dough

   Lightly flour a clean work surface, place the gingerbread dough on it and roll to a uniform thickness of about 4‑5 mm. Cut two rectangles measuring roughly 27 × 23 cm.

   Time: PT10M

2. Bake the cake layers

   Preheat the oven to 180°C. Transfer the dough rectangles onto a parchment‑lined baking sheet and bake for 10‑11 minutes, until lightly golden.

   Time: PT11M

   Temperature: 180°C

3. Cool the layers

   Remove the sheets from the oven and let the cake layers cool on a wire rack for about 10 minutes before handling.

   Time: PT10M

4. Prepare butter‑condensed milk cream

   In a large mixing bowl, beat the softened butter with a hand mixer for 5‑7 minutes until pale and fluffy. Gradually add the boiled condensed milk, mixing continuously until the mixture is smooth and homogenous.

   Time: PT7M

5. Make the protein (zavarny) cream

   In a saucepan, whisk together the egg whites and granulated sugar. Place the saucepan over simmering water (double boiler) and cook, stirring constantly, until the mixture reaches 80‑85°C and thickens to a glossy, custard‑like consistency. Remove from heat and let cool slightly.

   Time: PT10M

6. Color the creams

   Dissolve each dry food‑coloring in a small amount of warm water, then fold the desired colors into portions of the butter cream and the protein cream. Adjust intensity to your liking.

   Time: PT5M

7. Pipe decorative flowers

   Fit a piping bag with a 1 cm round tip, fill it with the colored butter cream, and pipe rose‑shaped flowers onto a parchment sheet. Let the piped roses set for a few minutes before transferring them onto the cake.

   Time: PT15M

8. Assemble the cake

   Place the first cake layer on a serving plate. Spread a thin layer of butter cream over it, then fill any gaps with the protein cream. Position the second layer on top and spread the remaining butter cream over the top and sides, smoothing with an offset spatula.

   Time: PT5M

9. Chill the cake

   Refrigerate the assembled cake for at least 30 minutes to set the creams and make the decorations adhere.

   Time: PT30M

10. Finish with coconut topping

    Just before serving, sprinkle the top of the cake with unsweetened coconut flakes for a subtle tropical aroma.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

5 g

Carbohydrates

55 g

Fat

20 g

Fiber

1 g