Heart-shaped Cake with Strawberry Cream
Preheat the oven to 200°C (approximately 400°F).
Separate the eggs. Beat the yolks until frothy with half of the sugar. Beat the egg whites with a pinch of salt until stiff, then sprinkle with the remaining sugar and continue beating until the mixture shines and forms stiff peaks . Fold the egg whites into the yolk mixture. Combine the flour with the cornstarch, then slowly fold the flour into the egg mixture until a smooth dough forms. Spread batter on a baking sheet lined with parchment. Bake for about 10 minutes, or until toothpick inserted in middle comes out clean.
Remove the cake from the oven and let cool on a wire rack.
Soak the gelatin sheets in a bowl of cold water until softened, about 10 minutes.
Rinse and trim the strawberries, then finely chop and mash with the lemon juice and rose water.
Beat the heavy cream with the powdered sugar until stiff. Dissolve the wet gelatin in a pan, stir in 1 tablespoon strawberry puree and stir into the remaining puree. Add in the cream.
Cut out 12 hearts, each about 8 cm (approximately 3 inches) in diameter from the cooled cake, using a heart-shaped cookie or cake cutter.
Spread the strawberry cream on top of each cake heart, then stack 3 hearts on top of each other. Lightly press and refrigerate for 2 hours. Garnish with rose petals. Serve immediately.