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

Created by

Ryan Stevenson - Baker, Paddock Bakery

Lemon cake

ingredients	preparation
3 large cakes of 400 g
210g 82% butter 38g liquid butter PF17 191g icing butter 256g almond powder 100% 23g vanilla paste 92g egg yolks 54g eggs	Mix together.
122g flour T45 19g lemon zest	Add.
138g egg whites 57g sugar	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

ingredients	preparation
12 large cakes
1071g CHR-R35RB1	Melt.
80g grape seed oil 27g butter PF28 11g XS raspberry pieces 11g raspberry flakes	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.