Baker-Pastry chef

Valentine's Day cake

6 hearts of 16 cm length (from one tip to the other)

Valentine's Day cake

Yoghurt mousse

380 g milk
60 g fine sugar
170 g egg yolks
60 g fine sugar
170 g gelatin mass
240 g yogurt
lime zests
115 g egg whites
130 g fine sugar
530 g Sélection cream 35 % fat
For ?6 hearts of 16 cm length
  • Make a crème anglaise. Bring the milk and the sugar to simmer. Whisk the egg yolks and the sugar to blend.
  • Heat the crème anglaise to 83 °C and add the melted (38 °C) gelatin mass.
  • Add the yoghurt and the lemon zest and mix.
  • Whisk the egg whites and the sugar to a stiff meringue. Add to the mixture.
  • Make a half-whipped cream and add to the mixture.
  • Mix and pour into the moulds.

Dacquoise cake

120 g ground almonds
120 g icing sugar
45 g cornstarch
150 g egg whites
50 g sugar
5 g icing sugar, to dust
For 6 hearts of 14 cm length
  • Mix the almond powder, the icing sugar and the cornstarch.
  • Strain the mixture.
  • Whip a meringue with the egg whites and the sugar. 
  • Mix the dry ingredients in 3 times under the meringue. Mix to a homogeneous dough that is not too airy. Do not mix too long because otherwise the dough will become liquid.
  • Take a heart-shaped mould and dip it into the dough so that you can make templates in the shape of hearts on a baking paper. Now pipe the dough 8 mm thick onto the made templates.
  • Sprinkle the top lightly with icing sugar just before baking.
  • Bake the Dacquoise cakes at 180 °C for about 15 minutes until they have a nice golden-brown color. The top layer of sugar will put a protective, crispy layer on them.
  • Allow to cool.
  • Put in the heart moulds. (If necessary, cut them a little bit.) 
  •  The moulds are now ready to put a layer of puffed rice croquant and the Dacquoise cakes.

Croquant of puffed rice and white chocolate

220 g white chocolate
140 g puffed rice (round, sugar-free)
For 6 hearts of 14 cm length
  • Temper the white chocolate to 30 °C and add the puffed rice.
  • Take the with the Dacquoise cakes filled moulds and apply a layer of puffed rice croquant on them. Use about 60 g for each mould.
  • Let stiffen and remove from the moulds.
  • Save until the assembly of the cakes.

Raspberry jelly

300 g frozen raspberries
375 g raspberry puree
60 g sugar
45 g gelatin mass
For 6 hearts of 14 cm length
  • Place 6 heart-shaped moulds of 14 cm on a silicone mat and place in the freezer. Do this in advance to allow the moulds to cool down well.
  • Heat the raspberries and the raspberry puree together with the sugar to 45 °C.
  • Melt the gelatin mass to 38 °C and add to the raspberry mass. Mix.
  • Leave to cool down briefly and spread equally over the 6 moulds. Use about 125 g per mould.
  • Place in the refrigerator and allow to stiffen for 2 hours.
  • Afterwards, place in the freezer until they are entirely frozen.
  • Remove from the moulds and leave them in the freezer until use.

Red glaze

300 g sugar
300 g Glucose syrup (43 DE)
220 g Sélection cream 35 % fat
150 g water
300 g white chocolate
100 g neutral mirror glaze
120 g gelatin mass (200 BLOOM)
5 g fat-soluble red colour
  • Bring to the boil the sugar, the glucose, the cream and the water (103 °C).
  • Smelt de gelatinemassa ondertussen naar 38 °C. 
  • Melt the gelatin mass to 38 °C.
  • Pour the boiling mass onto the white chocolate and make an emulsion.
  • Add the gelatin mass, mix and then add the mirror glaze.
  • Add the colour and then mix thoroughly for 90 seconds.
  • Leave to harden for at least 12 hours before use. 
  • Melt the mass again and mix briefly before use. Use at 30 °C.


Reverse assembly = the top of the cake is at the bottom
  • Take a flat baking tray, place a silicone mat on it and place the heart-shaped moulds on the mat. This way you can better remover the cakes when they are finished.
  • Cover the moulds on the inside with a PVC strap of the same height. 
  • Fill the moulds with a layer of yoghurt mousse.
  • Place the frozen raspberry jelly on it and press on lightly.
  • Apply another layer of yoghurt mousse to continue filling the moulds to about 3/4.
  • Take the Dacquoise-croquant bottoms and place them, with the croquant layer towards the mousse, into the moulds. Press until the Dacquoise cakes, which are now at the top, align with the top of the moulds. This can best be done by putting a baking paper and then pressing with a baking sheet on it.
  • Remove the baking paper and eventually some of the mousse along the sides.
  • Place in the refrigerator and allow to stiffen for 2 hours.
  • Place in the freezer until the cakes are entirely frozen.
  • Take the frozen moulds from the silicone mat and remove the cakes from the moulds by slightly heating the sides. Also remove the PVC straps.
  • Put the cakes on a baking rack and again in the freezer. 
  • Heat the glaze to 30 °C.
  • Take the baking rack out of the freezer and put it on a baking plate with high edges. Pour the glaze over the cakes. Thanks to the baking plate you can reuse the excess of glaze.
  • Remove the hearts, with a spatula, from the rack and remove the drops that hang from the bottom of the cakes.
  • If desired, apply a coconut decoration on the side of the hearts.
  • Place on cardboards and allow to stiffen and defreeze in the refrigerator.
  • Apply a decoration of your choice.

Corman's products of the recipe

Sélection cream 35 % fat

Sélection cream 35 % fat

Highly recommended by renowned pastry chefs

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