Valentine's raspberry cake photo

Valentine's raspberry cake

by Yannick Hovelaque



  • Génoise sponge
  • Bavarois
  • Raspberry jelly
  • White chocolate coating
  • chantilly white chocolate


Génoise sponge

  • 8 eggs
  • 200 g sugar
  • 200 g flour

Place the sugar and egg yolks in a large bowl and whisk until thick and pale.  Add the sifted flour and gently the whipped egg whites.  Bring this in the cake tin and bake at 180°C for 15 minutes.  


  • 430 g Crop’s raspberry puree

  • 130 g sugar

  • 370 g cream 40%

  • 6 gelatin leaves

Heat up the raspberry puree and sugar to 65°C.  Soak the gelatin leaves into cold water.  Beat up the cream to 3/4th, add to the puree and mix.  

Raspberry jelly

  • 2 gelatin leaves
  • 100 g Crop’s raspberry puree

Soak the gelatin into cold water and add to the warm raspberry puree. 

White chocolate coating

  • 200 g sunflower oil
  • 200 g white chocolate

Melt the chocolate in the sunflower oil. 

Chantilly white chocolate

  • 250 g cream
  • 50 g white chcoolate

Heat up the cream and pour over the white chocolate. Mix and put aside in the fridge for 2h, then beat up for ¾. 


Take a round cylicone moule and fill 1/3th with raspberry bavarois.  Put a layer of génoise sponge on top of it and cover with sugar syrup (heat 100g water with 100g sugar and cool off), pour a second layer of raspberry bavarois and add a 2nd biscuit circle. 

Take a heart form cylicone moule and fill with a layer of raspberry bavarois and a small biscuit cercle. Put in the freezer. 


Take out the round cake and cover with a smooth layer of raspberry jelly.  Do the same with the hearts but then with the white chocolate coating and dip them into a layer of roughly crushed pistachios. 

Decorate the hearts with 3 frozen Fertodi raspberries and some chantilly tips. 

Put the hearts on one half of the round cake and decorate the other half with chantilly tips, frozen raspberries and some mint leaves. 

Product used

Raspberry puree
Raspberry photo

packaging: 1 kg