Mother’s Day heart cake

Prepare the lemon-sesame biscuit:

Preheat oven to 190°C.

In a bowl mix together flour, confectioner’s sugar, sesame and lemon zest. Make a well in the centre of the dry ingredients and pour in the butter cut in small cubes. Crumble the dough with your hands until you get a sandy mixture.

Make a well in it and crack an egg. Mix it until you have a homogeneous dough. Put in a cool place for 30 minutes.

On a floured surface, roll out the dough and cut 3 heart forms of even thickness. Place them gently on a baking tray covered with baking paper.

Cook for around 10 minutes and let them cool.

Prepare the whipped cream:

Whisk the cream with mascarpone, sugar and vanilla, until you get a firm whipped cream.

Fill a pastry bag and cover the first heart biscuit. Cover it with the second heart biscuit and repeat twice.  Finish with a whipped cream layer.

You can now decorate your heart cake with fruits and flowers.

Recipe made by Dame Théière.