San Valentino
  • For : 2 servings
  • Time : 1 h 30
  • Difficulty :  medium

Ingredients for San Valentino :

  • 2 baskets of raspberries
  • 1 square génoise
  • white almond paste
  • red colouring
  • Mousseline cream :
  • 1/4 litre custard
  • 125 g softened butter
  • kirsch
  • Syrup:
  • 1/4 litre water
  • 200 g sugar
  • kirsch

Technical stages for San Valentino :

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1

Prepare all the ingredients.

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2

Prepare a heart shaped stencil using white paper sheet.

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

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3

Remove the excess génoise.

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4

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

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5

You obtain two rolled out genoises.

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6

Add the softened butter in pieces into the cold custard.

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7

Mix thoroughly using the electric whisk.

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8

Add kirsch...

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9

...and whisk once again for 5 generous minutes to obtain a light smooth and homogeneous mousseline cream.

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10

Place a rolled-out genoise on a dish. Baste with the syrup that was prepared, cooled and flavoured with kirsch beforehand.

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11

Spread a thin layer of mousseline cream.

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12

Place a layer of raspberries all around.

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13

Garnish the inside with cream...

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14

...and add the remaining raspberries. (You must reserve some of them for final decoration).

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15

Cover with a second rolled-out genoise that was basted with syrup beforehand.

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16

Smooth the sides of the pastry and leave to harden in the fridge.

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17

Meanwhile, take a ball of almond paste. Add a few drops of red colouring.

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18

Knead between your fingers until you obtain a homogeneous pale rose ball.

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19

Roll out the almond paste.

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20

Using a stencil, cut out a heart the size of the cake. Place aside.

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21

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

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22

Spread the remaining cream over the surface of the cake.

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23

Place the rolled out almond paste on the custard.

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24

Decorate the surface of the cake with sugar flowers.

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25

(These are formed here with the "Magyfleur" kit available in our boutique).

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26

Decorate all around the heart with a row of rapsberries. Store in the fridge until ready to serve.

Thank you for following this recipe !

The essentials

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