Technical Stages :

• Prepare a heart shaped stencil using a white paper sheet.
• Cut the génoise in heart shapes by cutting around the stencil.
• Remove the excess génoise.
• Using a saw knife, cut the génoise in half crosswise.
• Add the softened butter in pieces into the cold custard.
• Mix thoroughly using the electric whisk.
• Add kirsch and whisk once again for 5 generous minutes to obtain a light smooth and homogeneous mousseline cream.
• Place a rolled-out genoise on a dish. Baste with the syrup that was prepared, cooled and flavoured with kirsch beforehand.
• Spread a thin layer of mousseline cream.
• Cover with a layer of raspberries.
• Garnish the inside with cream and add the remaining raspberries. (You will need to reserve some of them for final decoration).
• Cover with a second rolled-out genoise that was basted with syrup beforehand.
• Smooth the sides of the pastry and leave to harden in the fridge.
• Meanwhile, take a ball of almond paste. Add a few drops of red colouring.
• Knead between your fingers until you obtain a homogeneous pale rose ball.
• Roll out the almond paste.
• Using a stencil, cut out a heart the size of the cake. Put aside.
• Remove the cake from the fridge and smooth the edges using a metal spatula.
• Spread the remaining custard over the surface of the cake.
• Place the rolled out almond paste on the custard.
• Decorate the surface of the cake with sugar flowers.
• (These are formed here with the "Magyfleur" kit available in our boutique).
• Decorate all around the heart with a row of rapsberries. Store in the fridge until ready to serve.