Line 2 baking sheets from your oven with cut parchment paper so that it just covers the bottom. Preheat the oven to 200°C.
Sift almond flour, icing sugar, and flour into a bowl, add the eggs, and whisk until fluffy. Fold in the butter. Now beat the egg whites with the sugar until stiff and gently fold in in 2 additions. Divide the dough onto the 2 baking sheets and smooth it evenly to the edges.
Bake for 10 minutes until lightly colored; if you press your finger into the dough, it should not leave a dent, then it is done. Be careful, it should not be crispy! Let cool, cut the edges loose, place a piece of baking paper on top, turn the sheet over, and carefully pull off the baking paper.
Cut the 2 biscuits into 2 equal pieces and start building now. Take a flat wooden board or plate, place one biscuit on it, use a pipette to sprinkle coffee on it, or use a brush.
Pipe stripes from left to right, spread the buttercream not too thick and smooth it out evenly, place a 2nd piece of biscuit on top and repeat with the remaining layers of coffee and buttercream, finishing with buttercream and trying to build as flat as possible each time. Let set in the refrigerator for 1 hour.
Once set, turn the whole thing over, bottom side up so that it is nice and flat. Spread one last time, super flat with buttercream. Put it back in the refrigerator for a moment, place it on a rack under the plate.
Heat the cream, add the chocolate in pieces, let it rest for 5 minutes, and then stir until you have a smooth, flowing ganache. Now pour it lengthwise over your cake and smooth it out again, you got this! It will be delicious no matter what!
Fill a tall measuring cup with boiling water and take a chef's knife. Place the cake back on the board. Now we are going to trim the sides, cutting them evenly. Take the knife out of the water, dry it off, and cut off one side at a time. For each side, dip the knife back into the water, dry it off, cut… Slide a palette knife under the cake and place it on a nice plate. Finish the corners with heart-shaped buttercream and coffee beans.
Is approximately 5 days shelf-stable in the refrigerator.
