Ruberry cake
Easy
Makes: 25 petits gateaux
  • Good for freezing
  • Chocolate Innovation
Master a sophisticated dessert that is easy to make and will impress your customers or guests.
Master a sophisticated dessert that is easy to make and will impress your customers or guests.
Shelf life:
3 days
Conservation:
+3 Celsius
Containing: 6 Components

Banana and lemon madeleine

Ingredients: Banana and lemon madeleine

  • 365 g
    Whole egg
  • 190 g
    Invert sugar
  • 350 g
    flour T45
  • 175 g
    Icing sugar
  • 5 g
    salt
  • 15 g
    Baking powder
  • 4 g
    Fresh lemon zest
  • 122 g
    Banana purée

Preparation: Banana and lemon madeleine

  1. Combine all the ingredients together in a mixer.

Ingredients: Banana and lemon madeleine

  • 290 g
    Butter, melted

Preparation: Banana and lemon madeleine

  1. Add the melted butter.
  2. Bake at 150°C for 15 minutes - 1200 g per tray. 

Raspberry Jelly

Ingredients: Raspberry Jelly

  • 30 g
    sugar
  • 3 g
    pectin NH

Preparation: Raspberry Jelly

  1. Combine the sugar and pectin together. 

Ingredients: Raspberry Jelly

  • 150 g
    raspberry puree

Preparation: Raspberry Jelly

  1. Add the mix into the raspberry purée and warm up.

Ingredients: Raspberry Jelly

  • 200 g
    Frozen Raspberry
  • 9 g
    water
  • 1,5 g
    gelatin 200 Bloom

Preparation: Raspberry Jelly

  1. Add the frozen raspberries and boil for 2 minutes.
  2. Add the gelatin mass.

20 g per cake.

Ruby Mousse

Ingredients: Ruby Mousse

  • 625 g
    CHR-R36RB12
  • 2 g
    F029570

Preparation: Ruby Mousse

Melt the chocolate to 50°C with the Power FlowerTM. 

 

Ingredients: Ruby Mousse

  • 900 g
    Cream 35%

Preparation: Ruby Mousse

  1. Whip the cream semi-soft, then vigorously fold a third of the cream into the chocolate with a whisk.
  2. Finish by folding in the rest of the cream with a spatula.

Ruby cremeux

Ingredients: Ruby cremeux

  • 165 g
    Cream 35%
  • 200 g
    raspberry puree
  • 20 g
    Lime
  • 20 g
    Glucose
  • 130 g
    Egg yolks
  • 30 g
    sugar
  • 15 g
    Butter

Preparation: Ruby cremeux

Place all the ingredients in a saucepan and bring to 85°C. 

 

Ingredients: Ruby cremeux

  • 300 g
    CHR-R36RB12

Preparation: Ruby cremeux

Add the gelatin mass. Pour over the chocolate and emulsify.

30 g per cake

Ruby Glacage

Ingredients: Ruby Glacage

  • 300 g
    sugar
  • 300 g
    Glucose
  • 150 g
    water

Preparation: Ruby Glacage

Bring the sugar, glucose and water to a boil. 

Ingredients: Ruby Glacage

  • 20 g
    gelatin 200 Bloom

Preparation: Ruby Glacage

Combine the water and gelatin powder to create the gelatin mass. 

Ingredients: Ruby Glacage

  • 200 g
    sweetened condensed milk

Preparation: Ruby Glacage

Add the condensed milk and the gelatin mass. 

Ingredients: Ruby Glacage

  • 250 g
    CHR-R36RB12
  • 3 g
    F029570
  • 2 g
    F013261

Preparation: Ruby Glacage

  1. Add the chocolate and the Power FlowerTM and emulsify.
  2. Rest overnight. Use at 32°C. 

Finition

Ingredients: Finition

  • g
    CHW-DE-19932E0

Preparation: Finition

Decorate with Mona Lisa® White Buttercurlies. 

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