Put softened butter+ icing sugar + salt + almond meal into the bowl and mix. Then add egg and beat together until combined.
Now, add the flour and use your hands to mix until the dough become uniform. Do not over-knead! Now, wrap it in plastic wrap and refrigerate for one hour.
Remove dough from refrigerator, remove the plastic and divide batter into 2 pieces. Take one and place it on a baking sheet.
Draw or print in a A4 sheet the shape of half heart, cut it and place it onto the rolled dough. Then, use a knife to trim the heart shape but don't remove leftover dough just slash it. Repeat symetrically in order to get a full heart. (check video and photos)
Repeat steps 3 and 4. Right away, store in the fridge for up to 30 min before removing the leftover (this will make it more workable).
Bake at 180°C (350°F) for 12 minutes. Remove from the oven and set aside to cool.
Scrape the seeds out of the bean using the knife blade. In a large and cold bowl, whisk together: mascarpone cheese + cold heavy whipping cream + vanilla seeds + icing sugar. Beat whipping cream at maximum speed.
Transfer the 1st crust onto a serving dish/plate and pipe the whipped cream. Pipe and pull, covering the entire surface of the crust.
Place the second heart over it and apply another layer of whipped cream all over the crust.
Stand the Kinder around the cake, pressing them lightly into the cream.
Enjoy! Your Heart-Shaped Valentine Cakes is ready!
