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1
Bake the cake in a 30 x 30 cm pan.
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2
Beat the cream until soft peaks form.
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3
Cut the baked cake.
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4
First, cut the cake at 18 cm from the bottom.
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5
Then, cut the bigger piece in half.
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6
You will now have 3 pieces.
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7
You will use the bottom two pieces.
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8
From each of the two shorter sides of the rectangular cake, slice off the edges at 45 angles (see Step 12 for more details).
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9
Spread cream thickly on the surface of the cake.
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10
You'll use the rest of the cream later.
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11
Fold the cake into a tear-shape.
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12
Bring the two ends together neatly.
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13
They should fit well because of the diagonal slices you made earlier to the edges.
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14
Make the other half of the cake the same way.
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15
Wrap the cakes in plastic wrap (or something similar) and place in the fridge.
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16
While visualizing the shape of half a heart, cut the cake diagonally from the center of the rounded part of the tear shape (the left side of the cake in this picture) to the bottom of the cake.
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17
Cut the other cake the same way.
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18
Put the two halves together.
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19
Use the remaining cream like glue to stick the two halves together.
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20
Arrange the heart shape by making sure that the cut edges are aligned correctly.
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21
Wrap the cake in plastic wrap (or something similar), and let it rest in the fridge for a while.
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22
Once the cake has chilled well, slice off the rough ends for a clean cross-section on both sides.
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23
Portion out the rest of the cake into whatever sized pieces you like.
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24
It's finished.
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25
Postscript.
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26
When making the diagonal cut in Step 3, slice off the edges of the cake at 45 angles as shown in the picture.
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27
After cutting both ends like this, the tear shape should be easy to make.
