Cooking description:
Preparing a cake is quite difficult, because it consists of different layers. However, I hope that with this detailed recipe you will succeed "with a bang"! Such a cake is great to cook in the summer, because its recipe includes strawberries and cherries, and berries can also be frozen.
Purpose: At the festive table
Main Ingredient: Dough / Sponge Pastry
Dish: Baking / Cakes / Sponge cake
Ingredients:
- Egg - 2 Pieces
- Sugar - 240 grams (90 g for biscuit, 50 g for cream, 100 g for berry jelly)
- Starch - 25 Grams
- Flour - 75 Grams
- Milk - 250 Milliliters
- Yolks - 5 Pieces
- Gelatin - 15 Grams
- White chocolate - 375 grams (250 g for cream, 125 g for icing)
- Cream - 575 Grams (500 milliliters for cream, 75 milliliters for icing)
- Vanilla - 1 Piece
- Water - 2 Art. spoons
- Strawberry - 200 Grams
- Cherry - 250 Gram
- Agar-agar - 3 Grams
- Glucose - 75 Grams
- Powdered milk - 10 grams
- Gelatin - 6 Grams
Number of Servings: 15
How to cook "Ruby Pearl Cake"
1. For a biscuit, grind the eggs with sugar using a mixer, add flour and starch, mix everything thoroughly and send to a baking dish. We bake for about 30-40 minutes in the oven at a temperature of 160-170 degrees.
2. Thoroughly wash the strawberries and cherries, remove the seeds and use a blender to puree.
3. Pour sugar into the puree, put everything on the fire and stir all the time. As soon as it boils, throw in the agar-agar and boil for another 3-5 minutes. Set aside to cool to room temperature, and then pour into a form covered with film. We leave the jelly to freeze.
4. For the cream, send the yolks into a saucepan, add sugar and vanilla and beat a little until smooth, pour in the milk and put on a small fire. Stir the mass all the time. As soon as the yolks begin to thicken, remove the pan from the heat.
5. Add chocolate to the yolks in a saucepan and stir until dissolved. Soak gelatin in water in advance so that it swells, and add it to the mass, mix everything. Leave to cool to room temperature.
6. Put the cream in the refrigerator in advance, then take it out and beat with a mixer.
7. Combine cream with yolks and chocolate.
8. Stir gently until a homogeneous consistency is obtained.
9. Take the finished biscuit out of the mold and cut into 2 cakes.
10. Place the biscuit down the form and in the center, grease it with 1/3 of the cream and fill the edges with the cream.
11. Put jelly on top of the cream, fill the edges with cream.
12. Put the second cake
13. Pour the remaining cream over the biscuit. We send the form to the refrigerator for 10-12 hours.
14. For the glaze: soak the gelatin until it swells. Put cream and glucose in a saucepan, send everything to the fire and wait until it practically boils, then add milk powder and mix. Remove from heat and add chocolate, stir until completely dissolved.
15. Add pre-soaked gelatin to the glaze.
16. We take out the cake mold from the refrigerator, carefully take out the almost finished dessert. Pour the prepared icing in the center and spread over the cake. Decorate the cake with a spider web of fruit puree. We send it to the refrigerator for solidification and serve.