Strawberry Heart Cake for Valentine's Day

Start by preheating your oven to 180 degrees Celsius (350 degrees Fahrenheit). In a large mixing bowl, beat the **room temperature eggs** with the **sugar** until the mixture becomes light and fluffy. In another bowl, combine the **dry ingredients**: flour, baking powder, and salt, and mix well.

Heat the **milk** and **butter** together until the butter has melted completely. Add a few drops of **red food coloring** to the egg mixture, then gently fold in the dry ingredients. Next, incorporate the **strawberry puree** into the batter before mixing in the warm milk and butter.

Pour the batter into a heart-shaped baking pan (21x20 cm or about 8.5x7.5 inches) and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Once done, wrap the biscuit in plastic wrap and let it rest in the fridge for about 4 hours before slicing it into three layers.

In a small saucepan, gently heat the **strawberry puree** until warm. Soak the **gelatin** in **water** until it becomes soft, then dissolve it in the warm puree. In a separate bowl, whip the **heavy cream** with **powdered sugar** until soft peaks form.

Carefully fold the whipped cream into the strawberry mixture until fully combined. Pour the mousse into a mold and place it in the freezer until ready to assemble the cake.

In a mixing bowl, combine the **cream cheese**, **heavy cream**, and **powdered sugar**. Mix well until smooth. Next, prepare the **strawberry filling** by heating the **strawberry puree** with **cornstarch** and **sugar** until thickened. Allow to cool before adding to the cream filling.

Begin the assembly by placing one layer of the biscuit on a cake board. Spread a layer of **strawberry cream** over it, followed by the **strawberry mousse**. Repeat the process with the second layer of biscuit.

Place the final layer on top and spread any remaining **strawberry cream** over the entire cake. Cover the cake and let it stabilize in the fridge. Finally, use the cream for decoration to frost the top and sides of the cake.