✅For the test:
Flour – 200 gr.
Butter – 125 gr.
Yolk – 1 pc.
Sour cream – 1 tbsp
Powdered sugar – 70 gr.
Baking powder – 1 teaspoon

✅For the meringue:
Proteins – 2 pieces.
Salt – a pinch.
Powdered sugar – 120 gr.
Starch – 1 teaspoon
Lemon juice – 1 teaspoon

✅Additionally:
Currant jam – 4-5 tbsp. spoons
Cocoa

✅For cream:
Cream (from 30%) – 300 ml.
Mascarpone – 100 gr.
Grated raspberries (without seeds, you can use raspberry jam) – 2 tbsp. spoons
Raspberries (fresh or frozen) – a handful.
Powdered sugar – 2-3 tablespoons
Food coloring (you can do without it).

✅Cooking:
👉Dough
Mix flour with powdered sugar and baking powder, add hard cold butter cut into cubes. Chop with a sharp knife until fine buttery crumbs form. Add yolk and sour cream until crumbly, knead the dough. Roll into a ball, wrap in cling film, and place in the refrigerator for 1:00.
👉Merringue
Beat the egg whites with salt until they form a stable foam, add powdered sugar one spoon at a time and beat well each time. As a result, we get a thick, shiny mass.
Add starch and lemon juice, beat quickly again.
👉Form a flat cake
Roll out the dough on parchment to the size of the mold (20×30), transfer to the mold.
The dough will be quite thin.
Grease the dough with jam, spread the meringue on top, and level it out. Generously sprinkle cocoa on top.
Bake at 180 degrees for about 30 minutes. While still hot, cut the cake into 3 equal parts along the long side of the pan (we get three long cakes 20×10 cm).
👉Cream
Beat the well-chilled cream and mascarpone until fluffy, add powdered sugar, and beat again.
At the end of whipping, add grated raspberries, some whole berries and coloring (optional). Beat again. Divide the cream into 2 equal parts.
Assembling the “Heart of a Princess” cake
Grease the meringue cake with half the cream, add the second cake, the rest of the cream, cover with the third cake, and generously sprinkle cocoa on top.