Valentino cake

Cherry cream (cremeux)

1. Soak the gelatin in ice-cold water. Cut the cherries into small pieces.
2. In a small saucepan, heat the cherry puree, sugar, egg yolks and egg whites over medium heat. Always stir and check the temperature — the cremeux should not get over 84 degrees.
3. Remove from the stove and dissolve the well-squeezed gelatin in the cream.
4. Fill some cremeux into some hollows of the Micro Love form and the rest in the Tortaflex form. Freeze both. As soon as the cremeux has set, prepare the vanilla tonka namelaka.

Vanilla Tonka Namelaka

1. Soak the gelatin. Briefly bring the milk with the vanilla and the Tonka zest to the boil, remove from the stove and dissolve the gelatine in it.
2. Pour the hot milk over the chopped couverture. Let stand for 1 minute and then homogenize with a hand blender.
3. Pour in the cold cream and continue mixing. Spread the namelaka on the cherry cream and freeze the pan again.

Cherry Dacquoise

1. Preheat the oven to 180 degrees top/bottom heat. Sift the flour, powdered sugar and grated almonds. Drain and pat the Amarena cherries, then quarter.
2. Beat the egg whites with the sugar until stiff. Fold the flour/powdered sugar/almond mixture into the egg whites. Finally, briefly fold in the pieces of amarena cherries — the dough has to stay airy!
3. Spread the dough 1.5 cm thick on baking paper and bake for about 15–20 minutes. Let cool down.

Cherry-chocolate crunch

1. Crumble the waffles (crêpes dentelles) and corn flakes. Drain and dab the cherries, then cut into small pieces.
2. Melt the couverture together with the butter and mix with the breadcrumbs. Add the cherries as well.
3. Distribute the crunch evenly on the cherry dacquoise surface. Freeze the base until ready to use.

Chocolate mousse

1. Soak the gelatin. Whip the whipped cream until creamy and set aside.
2. Heat 115 g of cream, sugar and egg yolks in a saucepan on medium heat. Stir constantly and measure the temperature. When it has reached 84 degrees, remove the pan from the stove and dissolve the well-squeezed gelatin in the cream.
3. Add the chopped couverture to the cream, wait a minute and then homogenize with the blender. This chocolate mass should be around 38 degrees when the whipped cream is added (reheat if necessary).

Construction

1. Cut a circle with a diameter of 16–17 cm from the slightly frozen dough base. Pour two thirds of the chocolate mousse into the Universo mold and spread it up on the edge.
2. Remove the frozen cherry/vanilla layer from the mold and press it into the mousse. Cover with a layer of chocolate mousse.
3. Then place the dough base with the crunch layer facing down. If necessary, fill the edge with a little mousse and smooth everything over. Freeze overnight covered with foil.

Completion

1. Prepare the Velvet spray according to the instructions. Remove the frozen cake from the mold and spray evenly with the brown Velvet spray. (Go outside and put newspaper underneath.)
2. Spray the hearts with golden velvet spray (a supplier for the golden Silikomart velvet spray was not found; you could also use red or yellow spray and dust with gold powder if necessary).
3. Melt a small amount of white couverture and pour it into a piping bag. Cut off a tiny point and decorate the cake with the couverture. Place the hearts and chocolate pearls on top and secure with couverture if necessary.
4. Thaw the cake and serve.