Ruby heart cake, presenting a heart full of affection and longing

After the butter is softened to room temperature, add sugar and beat thoroughly until it turns pale and the volume increases.

Beat the eggs into a liquid, and add them to the butter in three parts, whipping for 2 minutes each time before adding the next portion.

Then add the flour and stir until the batter is free of flour lumps. Preheat the oven to 180°C in advance.

Pour the batter into the mold, place it in the middle of the oven and bake for about 45 minutes, then take it out to cool and remove from the mold.

Whip the light cream until stable, spread it on the surface of the cake, attach almond slices, and sprinkle pomegranate seeds on top.