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Heart with Cream

Heart with Cream
  • For : 8 servings
  • Time : 2 h
  • Difficulty :  medium

Ingredients for Heart with Cream :

  • Genoise:
  • 3 eggs
  • 90 g sugar
  • 90 g flour
  • Whipped cream with strawberries:
  • 4 sheets of gelatin
  • 75 cl liquid cream
  • 500 g starwberries
  • 5 Tsp sugar

Technical stages for Heart with Cream :

Heart with Cream - 1
1

Prepare all ingredients:

Heart with Cream - 2
2

Make a genoise preparation with the ingredients mentioned above.

Heart with Cream - 3
3

Bake the genoise pastry in a heart-shaped silicone mold...

Heart with Cream - 4
4

...in hot oven 180°C for 20 minutes.

Heart with Cream - 5
5

Soak the sheets of gelatin in cold water to soften them. Mix the strawberries to obtain a coulis and slightly warm it with sugar. Drain the gelatin and add it to the warm coulis. Mix using a whisk.

Heart with Cream - 6
6

Leave to cool. Note that the gelatin does not harden. The coulis must remain liquid but has to be cold. Beat the liquid cream into whipped cream.

Heart with Cream - 7
7

Delicately add the whipped cream to the strawberry coulis.

Heart with Cream - 8
8

Cut the thickness of the genoise in two.

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9

Stuff the genoise.

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10

Smooth and level the edges with the cream.

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11

Decorate the surface of the cake using a pastry bag...

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12

...and a few fresh strawberries.

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13

Store in the fridge for a minimum 1 hour before serving.

Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Hemispherical rolled edge mixing bowl Ø 30 cmHemispherical rolled edge mixing bowl Ø 30 cm 23.90 Euro
Baking sheet non stick 40 x 30 cm (ht: 3,5 cm)Baking sheet non stick 40 x 30 cm (ht: 3,5 cm) 33.40 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro
12 tubes box polycarbonate12 tubes box polycarbonate 41.41 Euro
Metal spatula - 25 cmMetal spatula - 25 cm 11.70 Euro
Heart mould loose bottomHeart mould loose bottom 11.60 Euro