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.
Recipe
Lemon cake
| Ingredients | Preparation |
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3 large cakes of 400 g |
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Mix together. |
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Add. |
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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. |
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Ruby Glaze for Baked Cakes & Viennoiserie
| Ingredients | Preparation |
|---|---|
12 large cakes |
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Melt. |
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Add and mix well. |
Pour in a bowl, film and keep in fridge. Heat to ±35°C before use. |
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Tip: Add Ruby Ganache Montée on top. |
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