Valentine’s Day Raspberry Cake – Heart

Valentine’s Day is the day to enjoy delicious dessert in a romantic atmosphere, such as creamy mousse cake with refreshing raspberries. This Valentine’s Day cake is of the perfect size to be enjoy by two and can be beautifully served in a restaurant. The recipe of the Valentine’s Day cake is offered by Gemoss Chef-Confectioner Diāna Ozoliņa.

Silicone mould AMORE has been used for the cake and shape press for the biscuit.

Biscuit “Pain de gênes” (20×30 cm)

107 g marzipan
32 g sugar
37 g eggs
53 g egg yolk
63 g egg whites
37 g flour
45 g butter
1 lemon zest
½ vanilla pod
q.s. salt

  1. In a mixer bowl whisk marzipan with 16 g of sugar, eggs and egg yolks for about 10 minutes. The mass should double and become creamy.
  2. Add sifted flour, vanilla seeds and lemon zest, and mix gently with a silicone spatula.
  3. Whisk some egg whites with salt, then add the remaining sugar and foam until the mass is flexible and creamy.
  4. Stir in portions of the egg whites mass into the dough using a silicone spatula.
  5. Finally, stir in the melted butter with a silicone spatula.
  6. Place the dough on a baking tray and spread to a thickness of 1 cm.
  7. Bake at 170ºC for 10-15 min. Cool and freeze.
  8. Cut out two biscuits with the heart-shaped press. Store in a freezer before use.

Raspberry compote

120 g raspberry purée La Fruitiere
16 g sugar
16 g invert sugar
1.5 g pectin NH
3 g lemon juice
80 g fresh raspberries

  1. Mix the sugar with pectin.
  2. Heat the puree with invert sugar to 40ºC.
  3. Slowly add sugar with pectin to the puree, stirring constantly.
  4. Bring to the boil and add lemon juice.
  5. Pour the jelly into the heart-shaped mould with the biscuit in the bottom. Place fresh raspberries on top, and then top them with the second biscuit and freeze.

Mascarpone cheese mousse with vanilla

55 g mascarpone cheese
38 ml water
78 g white chocolate
2 g gelatin 200 (Bloom)
78 g whipped cream 35%
1 vanilla pod

  1. Melt the chocolate and add vanilla.
  2. Heat water to 30ºC and mix with soaked and melted gelatin.
  3. Add to the chocolate and blend.
  4. Add mascarpone cheese and blend.
  5. In the end mix in lightly whipped cream with silicone spatula.
  6. Use immediately.

Mirror glaze

167 g water
300 g glucose syrup
300 g sugar
213 g condensed milk
144 g gelatin mass 200 Bloom
300 g white chocolate
3 g colouring

  1. Prepare 24 h before use.
  2. Boil water, glucose syrup and sugar to 103°C.
  3. Add the syrup to the gelatine mass, condensed milk, chocolate and colouring.
  4. Wait while the chocolate starts melting and then blend together.
  5. The glaze can be stored at 4°С for a month in an airtight container covered with food film or at -18°C for 6 months.

Construction of the cake

  1. Pour mascarpone cheese mass into the silicone heart-shaped mould.
  2. Immerse the frozen raspberry compote and sponge cake into the mousse. Freeze.
  3. Heat the glaze in the microwave oven, blend and cover the frozen cake with the glaze (the temperature of which is 35°C). Decorate according to your individual design.
  4. Thaw the cake in the refrigerator (4°C) for 6 to 8 hours before serving.


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