This Heart-shaped Genoise with Champagne-Raspberry Mousse cake is simply to die for! Trust me! Gorgeous to look at, uber elegant, and oh so delicious. I have whipped it up for a few Valentine’s Day and Birthday celebrations – this work of art never fails to take center stage.
Published in the February 1997 issue of Bon Appetit this heart shaped raspberry cake recipe by Dan Budd has traveled with me around the country and remains my favorite Valentine’s Day cake.
I have searched on line for a current copy and am unable to find the recipe so I will share the original as published in 1997. Quite a few steps involved in the process – can’t lie about that, but oh so worth the time.
When you click on the pages below they should be legible and easy to use.
Wouldn’t this cake look stunning on our Rustic Cake Stand with a Balon Cloche?
PS – The Champagne-Raspberry Mousse – OMG!!