Ruby Cake

Ruby Cake: A Delicacy with Unique Appearance and Irresistible Taste

If you are looking for a cake that impresses not only with its appearance but also with its taste, the Ruby cake is the perfect choice. This delicacy, with layers of fine sponge and a delicious cream, will turn any occasion into a special moment. Although the preparation process may seem complex, the final result is worth all the effort. Let's see how we can prepare it together!

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12

Ingredients

For the sponge:
- 6 eggs (3 egg whites and 3 yolks for each layer)
- 6 tablespoons of sugar (3 for each layer)
- 6 tablespoons of flour (3 for each layer)

For the cream:
- 80 g of cornstarch
- 1 liter of milk
- 400 g of sugar
- 300 g of butter (for a richer cream)
- 8 egg yolks (4 for each serving)
- Vanilla essence (to taste)

For the caramel:
- 400 g of sugar
- 100 g of butter
- 2-3 tablespoons of water
- 2 bags of wafer rolls from Naty (200 g each)

Preparing the Sponge

1. Preparing the egg whites: Start by separating the egg whites from the yolks. Beat the egg whites with a mixer until frothy. Gradually add 3 tablespoons of sugar and continue mixing until you achieve a firm and glossy meringue.

2. Adding the yolks and flour: Carefully fold the 3 yolks into the egg whites, mixing with a spatula to avoid losing air. Add the 3 tablespoons of flour and gently mix until homogeneous.

3. Baking the sponge: Prepare a baking tray (preferably 30x40 cm) by lining it with baking paper. Pour the mixture into the tray and bake in a preheated oven at 180°C for about 15 minutes. Check if the sponge is baked using the toothpick method. After baking, let the sponge cool slightly, then carefully peel off the baking paper.

4. Repeat the process: Prepare a second sponge following the same steps.

Preparing the Caramel

1. Caramelizing the sugar: In a saucepan, add 200 g of sugar and, if desired, a few drops of vinegar to prevent burning. Let the sugar melt over medium heat, stirring occasionally.

2. Adding the butter and water: When the sugar turns golden, remove the saucepan from the heat and add 50 g of butter and 1 cup of water. Stir vigorously until you obtain a thick and uniform syrup. This syrup will be used to soak the sponges.

Preparing the Cream

1. Boiling the ingredients: In a saucepan, mix the 4 yolks with 80 g of cornstarch, 400 g of sugar, and 1 liter of milk. Place the saucepan over medium heat and stir constantly until the mixture thickens.

2. Cooling and adding the butter: Once the cream has thickened, let it cool to room temperature. Once cooled, incorporate 300 g of butter and the vanilla essence, mixing well.

Assembling the Cake

1. First layer: In the tray where you baked the sponges, place the first sponge with the caramelized side facing up. Soak it with some of the caramel syrup.

2. Adding the cream: Spread one-third of the prepared cream evenly. Arrange the Naty wafer rolls neatly.

3. Cream layer: Add another third of the cream over the wafer rolls.

4. Second sponge: Place the second sponge with the caramelized side facing down over the last cream layer. Soak it with the remaining caramel syrup.

5. Final cream layer: Cover with the last third of the cream and decorate as desired. You can use grated chocolate, fruits, or even more Naty wafer rolls for an attractive look.

Practical Tips and Variations

- Enhancing flavor: You can add a bit of coffee or cocoa to the cream for a different note.
- Fresh fruits: Serve the cake with some seasonal fruits for a pleasant contrast.
- Texture: If you want a fluffier cream, you can replace part of the butter with whipped cream.

Nutritional Benefits

This cake, although it may seem decadent, offers a combination of proteins from eggs and butter, as well as carbohydrates from sugar and flour. It is important to consume it in moderation, especially due to its sugar content.

Frequently Asked Questions

1. Can I use another type of flour?
Yes, you can experiment with whole wheat or gluten-free flour, but the texture may vary.

2. How can I store the cake?
The Ruby cake stores well in the fridge for a few days, but it is recommended to consume it in the first few days to maintain its freshness.

3. Can I freeze the cake?
The cake can be frozen, but it is recommended to assemble it before freezing to maintain optimal texture.

Serving Suggestions

This cake pairs perfectly with a cup of coffee or tea. Add a touch of elegance with warm chocolate sauce or vanilla ice cream on the side. Alternatively, serving it alongside a glass of sweet wine can turn dessert into a true culinary experience.

Try this Ruby cake recipe and let yourself be carried away by its refined flavors and impressive appearance. I assure you it will quickly become your favorite and that of your loved ones!

 Ingredients: For a base: 3 eggs, 3 tablespoons of sugar, 3 tablespoons of flour. For the cream: 40g of starch, half a kg of milk, 200g of sugar, 150g of butter, 4 egg yolks, vanilla essence. Caramel for the base: 200g of sugar, 50g of butter, + 2 bags of wafer rolls from Naty, 200g each.

 Tags:  cake