To prepare a sponge cake. Split eggs on whites and yolks. RUB the yolks with sugar. Beat the whites to medium peaks with a pinch of salt and citric acid. Sifted flour mixed with the yolk mixture. Carefully and gradually add the whites, mixing the ingredients from top to bottom. Pour into a mold. Bake in the oven at a temperature of 180 deg. for about 30 minutes. The finished cake to cool on a wire rack.

From sponge cakes to cut out the heart template on cardboard.

Remove the pineapple from the syrup. Put in a colander or strainer to drain liquid. Syrup not to throw – to be used for impregnation of cakes! Pineapple crushed in puree immersion blender.

Butter room temperature beat with a mixer at medium speed until fluffy.

Add the cheese, wiped through a sieve, icing sugar. Beat again, add the pineapple puree.

Do the Assembly of the cake. Coat the bottom with cream, lay out the pineapple slices, if left, chopped walnuts, dark chocolate chunks. Cover with a second Korzh. Coat the top with cream. And so on.

The top and sides of the cake carefully daubed with cream and level. Put into the fridge until firm. Further, the desire to prepare chocolate glaze, figurines made of white chocolate and confectionary powder. (For the top layer in cream, I added food coloring).