Prepare all the ingredients.

Prepare a heart shaped stencil using white paper sheet.

Cut the génoise in a heart shape by cutting around the stencil.

Remove the excess génoise.

Using a saw knife, cut the génoise in half crosswise.

You obtain two rolled out genoises.

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.

Place a layer of raspberries all around.

Garnish the inside with cream...

...and add the remaining raspberries. (You must 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. Place aside.

Remove the cake from the fridge and smooth the edges using a metal spatula.

Spread the remaining cream 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.