Dough

1. Mix the water, egg, and oil in the mixer using the paddle attachment for one minute on low speed.
2. Next, we add the Red Velvet Mix and continue mixing until it is fully incorporated into the liquids. We scrape down the sides with a rubber spatula and mix on medium speed for 6 minutes.
3. Once the time is up, turn off the mixer and pour the 400 grams of batter into two greased heart-shaped cake pans.
4. To bake, set the oven temperature to 150 °C and bake for 40 minutes. Remove from the pan and let cool.

Gelée

1. Place the berries, sugar, water, and red wine in a saucepan over medium heat and let it reduce slightly.
2. Soak the gelatin in 50 ml of water and add it to the mixture while it is still hot. Pour it into a mold of the same size and shape, and let it set in the refrigerator for about 2 hours.

Completed

1. Cream the cream cheese with the butter, then add the powdered sugar and continue beating until it is completely incorporated.
2. Cut each piece of bread in half horizontally, spread a little cheese spread on it, and fill with a piece of jelly; place the second layer on top and repeat the process for all 3 layers.
3. Spread the cream frosting on the cake and dust it with red velvet powder.
4. Garnish with fresh raspberries and a touch of gold dust or glitter.