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:
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3 large cakes of 400 g
Lemon cake
3 large cakes of 400 g
Ingredients: Lemon cake
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7.4 oz82% butter
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1.3 ozliquid butter PF17
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6.7 ozicing butter
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9.0 ozalmond powder 100%
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0.8 ozvanilla paste
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3.2 ozegg yolks
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1.9 ozeggs
Preparation: Lemon cake
Mix together.
Ingredients: Lemon cake
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4.3 ozflour T45
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0.7 ozlemon zest
Preparation: Lemon cake
Add.
Ingredients: Lemon cake
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4.9 ozegg whites
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2.0 ozsugar
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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2.8 ozgrape seed oil
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1.0 ozbutter PF28
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0.4 ozXS raspberry pieces
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0.4 ozraspberry 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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