Valentine's Day Sponge Cake: Strawberry Jam and Chocolate Hearts

Steps

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1. 1
   Process the rose biscuits in a food processor until fine powder, yielding about 30g.
   ▶ ≈0:30
2. 2
   Microwave the dark chocolate for about 90 seconds until melted, then stir in 1 tbsp neutral oil to thin it for coating.
   ▶ ≈1:07
3. 3
   Shape chocolate hearts: cut 2 ladyfingers diagonally and assemble them into a heart shape, using a dab of cream or jam to hold together.
   ▶ ≈1:22
4. 4
   Place hearts on a wire rack with a plate underneath, coat them completely with melted chocolate, then transfer to parchment paper to set.
   ▶ ≈1:57
5. 5
   Make the sponge: beat 2 eggs and 50g sugar together until very fluffy and light.
   ▶ ≈2:33
6. 6
   Gently fold in 40g flour and 30g rose biscuit powder until just combined, keeping the mixture airy. Optional: add 3-4 drops red food coloring for a pink shade.
   ▶ ≈2:46
7. 7
   Pour batter into cupcake or round cake molds. Bake at 180°C for 15-20 minutes until a toothpick comes out clean.
   ▶ ≈3:18
8. 8
   Allow the baked sponge cakes to cool completely.
   ▶ ≈3:51
9. 9
   Whip the cream with 1 tbsp sugar and vanilla extract until stiff peaks form.
   ▶ ≈3:58
10. 10
    Gently hollow out the center of each cooled cake. Brush strawberry jam around the sides, then coat with rose biscuit powder for a pink finish.
    ▶ ≈4:15
11. 11
    Fill the hollowed center with strawberry jam.
    ▶ ≈4:43
12. 12
    Top each cake with vanilla whipped cream, garnish with sugar decorations or rose biscuit powder, and crown with a chocolate heart.
    ▶ ≈4:50