Prepare the ingredients. Make the guava sauce a day in advance by cooking guava as you would for jam. If there are seeds, strain them out before blending. Add red gel food coloring to enhance the color. For 2 cups of guava, add 1/2 cup sugar and cook until thickened and reduced to 1 cup of sauce, then stop cooking. Whisk the egg yolks with flour and oil on low speed. In a separate bowl, beat the egg whites with sugar until stiff peaks form. Gently fold the egg whites into the yolk mixture until well combined, then add 2 teaspoons of rum.

Finally, add the guava sauce and mix well. Preheat the oven to 370ºF. Grease two heart-shaped pans, divide the batter evenly between them, and bake for 25 minutes.

Remove the cakes from the pans and let them cool. Add cream to the center of the cake. Melt the pink chocolate and pour it into heart-shaped molds to create decorations.

For decoration: Chill the whipping cream, then beat it on high speed until it forms stiff, smooth peaks. Divide the cream into three bowls to mix with different colors, and use the rest to frost the cake. Smooth the cream over the cake and pipe a shell border around the edge. Use the purple and yellow creams to pipe roses and place them on the cake along with the chocolate hearts.

Your love cake is ready! Enjoy the fragrant flavor of ripe guava with a hint of rum—it's wonderful!