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Raspberry Heart Cake Covered with Pink Glaze
A moist cake with almond powder and regular flour, scented with rose, with a molten raspberry purée center and a pink chocolate glaze. Perfect for Valentine's Day or any special occasion.
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Critical Success Points
- • Use baking soda with vinegar to achieve a very moist texture.
- • Do not open the oven during the first 20 minutes of baking.
- • Let the cake cool completely before unmolding to avoid the tube breaking.
- • Boil the raspberry purée with pectin for exactly 1 minute to achieve the right consistency.
Safety Warnings
- • Handle the hot oven – wear kitchen gloves.
- • Boiling raspberry purée can cause burns – let cool before touching.
- • Use the knife carefully when slicing.
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