شیرینی ساچر تورته با رویکرد خلاقانه

Mix all ingredients except oil for 7 min. at high speed. Add the oil and mix for 1min at low speed. Put 600 gr batter in the 60*40cm tray, and spread it evenly,then bake it.

After it's baked, use a heart-shaped cutter to cut the cake.

Pipe 20gr in a small heart-shaped mold and put the frozen caramel in the middleof the apricot filling. Freeze it.

Pipe 3 gr caramel in a small disc mold. Freeze it.

Bring Cream, glucose, and milk to boil, and pour it onto the chocolate. WhipFestipak and fold the whipped Festipak into the ganache. Pipe the mousse in theheart-shaped silicon mold.

Pipe dark chocolate mousse in the mold, and insert the frozen apricot filling in the middle of the mousse.

Place the heart-shaped chiffon cake disc on the top of the mousse.

Freeze the mousse, and when it sets, unmold it.

Spray the colored cacao butter on the mousse, and decorate it with a chocolate leaf.