You can always send us your messages, comments or suggestions.
In one click, store and find all your favourite recipes.Add this recipe >
Before starting this San Valentino recipe, organise the necessary ingredients for the génoise sponge cake.
Combine the eggs and sugar in a mixing bowl or in the stand mixer recipient.
Using a hand whisk, whip over a bain-marie.
The temperature should reach roughly 40°C.
Finish beating with an electric mixer until cooled down completely. If you do not have a food mixer, you can finish beating manually. The preparation is ready when doubled in volume.
Add the sifted flour...
... stirring gently with a rubber spatula or a skimmer in rotating motions.
Place a heart-shaped cake ring on a baking sheet, then grease. I recommend using an oil spray for this operation. This will ensure an easy release from the mould.
Pour the preparation inside the ring...
... and bake at 180°C (gas 4) for about 20 minutes.
When the génoise is golden and puffed...
... remove from the oven and leave to cool.
For the crème mousseline: Organise the necessary ingredients.
Make the crème pâtissière, then beat with an electric mixer until cooled down completely. If you prepared the pastry cream beforehand, beat with an electric mixer until smooth and homogeneous.
When the pastry cream is at room temperature, add the soft butter.
Beat with the electric mixer until smooth and homogeneous. Add the kirsch.
Combine again and reserve at room temperature.
Using a serrated knife, cut the sponge cake crosswise into 2 or 3 slices. For this recipe, I used two layers of sponge cake.
Combine the cane sugar syrup and the kirsch.
Place the bottom layer on a baking sheet. Brush the surface of the biscuit with the syrup.
Place the heart cake ring around the bottom layer of génoise sponge. Add 1/3 of crème mousseline.
Spread into an even layer with a small palette knife, making sure to fill up every space to remove any air bubbles.
Place half of the raspberries over the cream.
Cover the raspberries with half of the rest of the crème mousseline.
Cover with a second layer of sponge cake.
Brush the surface of the biscuit with syrup.
Reserve in the fridge for about 30 minutes to allow the cream filling to set.
Remove the cake ring.
If the cream is too cold, slightly heat the sides of the ring with a blow torch to facilitate the release from the ring.
If necessary, cover the sides of the cake with cream to hide any imperfections.
Using a rolling pin, roll the pink marzipan into a thin layer.
Using the cake ring, cut the pink marzipan into a heart shape.
Discard the marzipan excess...
... and carefully arrange the marzipan heart over the sponge cake...
... make sure the edges are perfectly lined up.
Pipe small swirls of crème mousseline around the outer edge of the cake.
Arrange the raspberries into a row, along the cream swirls...
... and pipe another row of crème mousseline, into small swirls.
Leave a gap in the centre of the cake so the pink marzipan is visible.
Coat the sides of the cake with roasted flaked almonds. Apply them gently with your hands, they will immediately stick to the cream.
Optional: For the perfect Valentine's Day dessert, you can decorate the centre of the cake with a marzipan rose and a few marzipan leaves.
To submit a review, please log into your Meilleur du Chef account or create a new account.Log in