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Before starting this Passion Fruit Valentine's Cake recipe, make sure you have organised all the necessary ingredients.
For the génoise sponge: Clarify the eggs.
Using an electric whisk at maximum speed, beat the egg whites until firm.
Down to medium speed, add the castor sugar...
... the egg yolks...
... and the flour and baking powder.
When the ingredients are well incorporated...
... pour the preparation on a baking sheet lined with slightly greased greaseproof paper.
Spread the preparation with a cranked spatula.
Bake at 180°C (gas 4)...
... for 10-15 minutes.
When cooked, flip the sponge cake onto a second sheet of greaseproof paper. Leave to cool.
For the passion fruit bavarian cream: Steep the gelatine sheets in cold water for 10 minutes. Combine the passion fruit purée with castor sugar...
... and slightly heat the preparation.
Away from the heat, add the strained gelatine.
Combine well until the gelatine is completely incorporated.
Beat the whipping cream until you obtain a whipped cream.
Combine the cold passion fruit preparation and the whipped cream. Fold gently.
Cut interlaced heart shapes from the sponge cake, using the appropriate ring.
Make two shapes per person. This recipe is served into individual cakes.
Place one layer of biscuit at the bottom of each ring.
Fill with passion fruit bavarian cream. I recommend using a small funnel with piston for an easier operation.
Place a second layer of sponge cake on top.
Refrigerate for about 6 or 8 hours (or overnight if you can).
Gently remove the stainless steel rings. If necessary, heat the sides of the ring slightly with a blow torch, making sure the dessert does not melt.
Gently remove the ring. It should come off easily.
For the finish: Sprinkle cocoa powder over the whole heart...
... and sprinkle icing sugar over the half heart.
Arrange the two shapes next to each other on the display plate. On the side of the plate, pour a little passion fruit purée.
Using a decorating bag, pipe some raspberry coulis...
... into a thin line.
With the tip of a knife, make perpendicular cuts through the raspberry coulis line.
One cut upwards, one cut downwards, and so on. This will give a nice graphic effect to your plate. This operation should be done at the last minute before serving.
Serve this delicious dessert immediately. Enjoy!
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