Ruby glazed cake
There’s probably no bigger joy than the one of a perfectly baked cake... with ruby! This cake recipe is based on powdered almonds and lemon zest, simply because they combine greatly with the taste of ruby. The soft glaze isn’t sticky and guarantees your cake to stay in perfect shape for days. On top, the ruby glaze protects your cake and prevents it from drying out.
- Level:
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Medium
- Makes:
-
3 large cakes of 400 g
Lemon cake
3 large cakes of 400 g
Ingredients: Lemon cake
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210 g82% butter
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38 gliquid butter PF17
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191 gicing butter
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256 galmond powder 100%
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23 gvanilla paste
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92 gegg yolks
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54 geggs
Preparation: Lemon cake
Mix together.
Ingredients: Lemon cake
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122 gflour T45
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19 glemon zest
Preparation: Lemon cake
Add.
Ingredients: Lemon cake
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138 gegg whites
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57 gsugar
Preparation: Lemon cake
Make a meringue. Fold into cake mixture.
Put into moulds. Bake at 160°C for 40 mins. Put into moulds. Bake at 160°C for 40 mins.
Ruby Glaze for Baked Cakes & Viennoiserie
12 large cakes
Ingredients: Ruby Glaze for Baked Cakes & Viennoiserie
Preparation: Ruby Glaze for Baked Cakes & Viennoiserie
Melt.
Ingredients: Ruby Glaze for Baked Cakes & Viennoiserie
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80 ggrape seed oil
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27 gbutter PF28
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11 gXS raspberry pieces
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11 graspberry flakes
Preparation: Ruby Glaze for Baked Cakes & Viennoiserie
Add and mix well.
Pour in a bowl, film and keep in fridge. Heat to ±35°C before use.
Cool down and glaze the cakes. Leave to set before further finishing.
Tip: Add Ruby Ganache Montée on top.
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