Vanilla and raspberry number cake

Making the shortbread dough
Put the flour, icing sugar, ground almond, salt and butter in the bowl of your food processor.
Mix until you get a breadcrumb-like texture. Then add the beaten egg and mix again until a ball forms.
Divide the dough in 2 then using a rolling pin, roll out the dough between sheets of baking paper to about 3mm thick.
Using two heart cake rings, trace and cut out a heart-shaped template on card stock. 
Place the heart shape on the dough then cut the dough following the card's outline.
Repeat the process with the other half of the dough.
Using a fork, prick the 2 hearts then place them on 2 baking sheets covered with a silicone mat. Refrigerate for an hour.
Then bake for 12 minutes at 180°.

Making the vanilla ganache
Split the vanilla pod in half and remove the seeds.
Place the gelatine sheet in a bowl filled with water.
Place ⅓ of the cream in a saucepan and add the vanilla seeds. Bring to the boil. Then turn the heat down to low and add the wrung-out gelatine. Mix to dissolve.
Pour the cream over the finely chopped chocolate then stir vigorously with a spatula.
Gradually add the rest of the cream and mix until you obtain a smooth mixture.
Cover with cling film and refrigerate overnight.
The next day, beat the ganache until firm using an electric whisk then place in Le Tube fitted with a plain nozzle on the 2 cl (20 ml) position.

Making the raspberry ganache
Place the gelatine sheet in a bowl filled with water.
Place ⅓ of the cream and the raspberry coulis in a saucepan. Bring to the boil. Then turn the heat down to low and add the wrung-out gelatine. Mix to dissolve.
Pour the cream over the finely chopped chocolate then stir vigorously with a spatula.
Gradually add the rest of the cream and mix until you obtain a smooth mixture.
Cover with cling film and refrigerate overnight.
The next day, beat the ganache until firm using an electric whisk then place in the closed Le Tube (then fit with a fluted nozzle on the 2 cl (20 ml) position).