Valentine’s Day Mini Cake

Instructions

Sponge cake: 

1. First preheat the oven to 180°C and line the baking pan (roughly 35 cm long and 28 cm wide) with parchment paper, then lightly grease the paper with coconut oil. 
2. In the bowl, mix together hazelnut meal, potato starch, baking powder and cocoa powder.
3. Using a hand mixer or a stand mixer whisk the egg whites over high speed until light and foamy. Gradually add coconut sugar, whisking on high speed. Then lower the speed and add egg yolks, one by one, mix until combined. Slowly add the flours and mix in gently with the whisk or spatula until smooth and fluffy. Transfer the batter onto the prepared sheet pan and spread into an even layer using an offset spatula (the batter should fill the entire pan).
4. Bake for 10 to 12 minutes. Remove from the oven and let the cake cool. 
5. Use a 9 cm round cookie cutter or pastry ring to cut 6 circles from the sponge cake.

Chocolate decorations:

1. Melt chocolate over bain-marie. Then transfer it into a piping bag with a small tip. Pipe desired words onto wax paper. Write a few more words than needed, in case a few break. Then transfer them to the refrigerator for 30 minutes. 
2. Spread leftover chocolate on three upper round cakes and put aside. 

Cake filling:

1. Using an electric mixer whisk together mascarpone cheese, powdered xylitol, lemon juice and vanilla extract. Then slowly add the whipping cream and keep whipping until the mixture is smooth and firm. Don’t overwhip as that might cause the cream to have a grainy texture or eventually turn into butter. Then put the cream into the piping bag.
2. To assemble the cakes, place bottom round cakes on a cake stand ( or on a prepared cookie) and pipe evenly mascarpone cream. Lay an upper round cake on top. Decorate the cakes with mascarpone cream, heart shape cookie and chocolate words. Keep in the fridge not longer than 3 days.