Valentine's Dream

Ingredients for 1 servings:

• 200 g butter
• 100 g sugar
• Butter-vanilla flavoring
• 200 g flour
• 100 g ground almonds
• 8 sheets of gelatin
• 500 g yogurt
• Sugar or sweetener
• 300 g raspberries (frozen)
• 200 g sour cream
• 500 ml cream or RAMA Cremefine for whipping
• 100 ml cream
• 50 g powdered sugar
• Raspberry juice

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 5 hours; Total time approx. 6 hours 20 minutes

A dream in white – pink not only for lovers

Prepare the shortcrust pastry and chill for at least 30 minutes. Meanwhile, place the raspberries for the cream in a sieve and hang them over a bowl to catch any juice that will thaw. Preheat the oven to 180°C (top/bottom heat). Roll out the pastry to about 5 mm thick, cut out a 20 x 30 cm sheet, and cut out small hearts from the remaining dough. Place both on a baking tray lined with baking paper. Bake in the preheated oven for about 8-10 minutes, until the edges begin to brown. Let cool on the tray for at least 5-7 minutes, then transfer to a wire rack using the baking paper and let cool. Soften the gelatin, then dissolve it, remove from the heat, and stir in the yogurt. Purée the raspberries and stir in half of the yogurt. Mix the other half of the gelatin yogurt with the sour cream. Sweeten both mixtures with sugar or sweetener and chill. Whip the 600 ml of cream until stiff, transfer 100 g to a piping bag, and chill. Fold half of the remaining 500 g into the raspberry cream and the other half into the sour cream. Refrigerate until the mixture begins to set. Place the cooled shortcrust pastry rectangle on a cake plate, place a baking frame around it, and alternately spoon the white sour cream and the pink raspberry cream on top. Finally, carefully smooth it out slightly. Leave to set in the refrigerator for at least another 2 hours. Meanwhile, mix the icing sugar with the juice from the raspberries, adding a little more water if necessary to create a spreadable pink icing. Spread this over the shortcrust pastry hearts and allow the icing to dry slightly. Decorate the fully set slices with the cream from the piping bag and cover with the shortcrust pastry hearts with raspberry icing.