When making a cake I used brown sugar Mistral Demerara

For the dough: mix soft butter with flour and baking powder, add 2 egg yolks and 2 tablespoons of brown sugar. Mix all the ingredients until a homogeneous dough.

Spread the dough on the baking sheet thickness of about 0.5 cm (my dough on a silicone Mat). Cut out 3 heart-shaped, because we will have the cake of the three cakes. Remove excess dough and send hearts in a preheated 180 degree oven for 15 minutes until lightly Browning.

At this time, prepare the meringue: beat the whites of 3 eggs with a pinch of salt in a dense foam, add brown sugar Mistral Demerara and lemon juice. Whip until sustainable lush mass.

To get the hearts and cover them with protein foam. I covered the hearts with a pastry bag and nozzles - two layers is covered with a smooth layer of meringue, top the cake I covered the meringue with the nozzle "star". Send the hearts in the oven for another 15 minutes, until meringue is Golden, to get hearts and allow them to cool down. For the cream: a little beat mascarpone on low speed, add the condensed milk. Whip the cream until splendor.

Go to the formation of the cake: spread the cake with meringue butter cream, put the second cake layer with meringue, spread with butter cream and lingonberry jam and put them on top of the cake with a fluffy meringue. Decorate the sides with cream. And here is our cake is ready! Bon appetit!