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:
Medium
Makes:
3 large cakes of 400 g

Lemon cake

3 large cakes of 400 g

Ingredients: Lemon cake

  • 210 g
    82% butter
  • 38 g
    liquid butter PF17
  • 191 g
    icing butter
  • 256 g
    almond powder 100%
  • 23 g
    vanilla paste
  • 92 g
    egg yolks
  • 54 g
    eggs

Preparation: Lemon cake

Mix together.

Ingredients: Lemon cake

  • 122 g
    flour T45
  • 19 g
    lemon zest

Preparation: Lemon cake

Add.

Ingredients: Lemon cake

  • 138 g
    egg whites
  • 57 g
    sugar

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

  • 1071 g
    CHR-R35RB1

Preparation: Ruby Glaze for Baked Cakes & Viennoiserie

Melt.

Ingredients: Ruby Glaze for Baked Cakes & Viennoiserie

  • 80 g
    grape seed oil
  • 27 g
    butter PF28
  • 11 g
    XS raspberry pieces
  • 11 g
    raspberry 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.