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ENVÍOS GRATIS A TODA LA PENÍNSULA POR COMPRAS SUPERIORES A 50€ (sin Iva)

Shipping in 24h

Original recipe by Antonie Santos - Golpe de Corazón

Original recipe by Antonie Santos.
Recipe for 50 individual cakes.

Genoa sponge with orange

Raw almond paste 70% - 265 g
Whole eggs - 250 g
Sugar - 75 g
Butter - 110 g
Concentrated orange pulp - 40 g
Diced oranges - 65 g
Flour - 100 g
Baking powder - 3 g

Warm the almond paste in the microwave. Heat the eggs and sugar to 35 °C in a bain-marie. Gradually pour in the eggs whilst beating the mixture with a mixer. Add the warm butter (45 °C), the diced candied oranges and the orange pulp. Fold in the sifted flour and baking powder. Pour into an 18.5 x 27 cm baking tin, 2 cm thick. Bake in a fan oven at 160 °C for 15 minutes.

Mandarin jelly

Mandarin purée - 760 g
Sugar - 75 g
Gelatine leaves - 10 g

Reduce the purée with the sugar to obtain 520 g of concentrated purée. Add the gelatine, previously softened in cold water and drained. Cool in a bowl of ice. When the mixture has thickened, pour about 10 g into dome-shaped silicone moulds over the candied apricots and set aside in the freezer.

Candied apricots

Candied apricot halves - 1000 g
Sugar - 625 g

Mix the halved apricots with the sugar. Leave to macerate overnight in the fridge. The next day, bring to the boil for 2 or 3 minutes, then arrange them on a silicone sheet and place in a fan oven at 120-130°C to draw out the moisture from the apricots. Once cooled, chop them into small pieces and place 10 g in each dome before pouring in the mandarin jelly.

Cointreau Mousse

Milk - 320 g
Whipping cream - 320 g
Gelatine leaves - 15 g
Cointreau^® concentrate 60º - 65 g
Invert sugar - 40 g
Sugar - 145 g
Water - 75 g
Egg yolks - 155 g
Whipped cream - 560 g

Heat the milk and whipping cream, then add the gelatine (previously softened in cold water and drained). Leave to cool. When the mixture reaches around 30 °C, pour in the Cointreau^®. Boil the sugar, water and invert sugar, then pour over the egg yolks, stirring with a whisk. Heat in a bain-marie to 84 °C and whisk with an electric mixer to make a bombe mixture. When the Cointreau^® mixture has a yoghurt-like texture, add the cooled bombe mixture and the whipped cream at the same time and mix everything together with a rubber spatula.

Assembly

Pour the Cointreau^® mousse into the heart-shaped silicone moulds until they are half full. Add the mandarin jelly and apricots. Pour in a little more mousse and top with the Genoese sponge. Freeze.

Whipped cream decoration

Whipping cream - 800 g
Sugar - 65 g

Lightly whip the whipping cream and sugar to a fairly runny consistency, as for a glaze. Glaze the frozen hearts on a wire rack. Dust the glazed hearts with a little icing sugar.