Brown Ruby Cake
Ruby Bruneta Cake: A Layered Delight with a Story
If you're looking for a dessert that impresses not only with its appearance but also with its taste, the Ruby Bruneta cake is the perfect choice. This cake, with its rich and caramelized layers, is not just a joy for the taste buds but also a recipe that will transform you into a true dessert expert. Get ready to discover a quick dessert, perfect for any occasion, whether it’s a birthday party, a gathering with friends, or simply a relaxing evening at home.
Total preparation time: 1 hour and 30 minutes
Preparation time: 30 minutes
Baking time: 30 minutes
Number of servings: 12
Essential Ingredients
For the base:
- 6 medium eggs (3 egg whites and 3 yolks for each layer)
- 6 tablespoons of sugar
- 6 heaping tablespoons of flour
For the cream:
- 40 g of starch
- 500 ml of milk
- 250 g of sugar
- 150 g of butter
- 4 egg yolks
- 3 tablespoons of cocoa
For the caramel:
- 200 g of sugar
- 50 g of butter
- 100 ml of water (approximately)
- a few drops of vinegar (optional, to prevent burning)
Plus:
- 400 g of wafer rolls from Naty (2 bags)
A Bit of History
Although we cannot assign the Ruby Bruneta cake a precise origin, it is clear that layered cakes with rich creams have been appreciated over time for their flavor and aesthetics. This cake combines tradition with innovation, and the result is a delicacy that will bring a smile to anyone's face.
Preparing the Base
1. Whipping the Egg Whites: Start with the 3 egg whites. Use a mixer to whip them until they become firm and shiny. This is the aerated base of your layers.
2. Adding Sugar: Gradually add 3 tablespoons of sugar while continuing to mix. It’s important to incorporate the sugar gradually to achieve a stable foam.
3. Including the Yolks and Flour: Add the 3 yolks and gently mix, then fold in 3 heaping tablespoons of flour. Use a spatula to mix, being careful not to lose the air in the mixture.
4. Preparing the Baking Pan: Line the baking pan with parchment paper. This step is essential to ensure that the base comes off easily after baking.
5. Baking the Layers: Pour the mixture into the pan and bake in a preheated oven at 180°C for about 15 minutes. Check the base with a toothpick; if it comes out clean, it’s ready! Repeat this process for the second layer.
Caramel for the Base
1. Caramelizing the Sugar: In a saucepan, add 200 g of sugar and let it melt over medium heat. You can add a few drops of vinegar to prevent burning. Watch the color of the caramel; it should be golden, not burnt.
2. Adding Butter and Water: Once the sugar has melted, remove the saucepan from the heat. Add 50 g of butter and 100 ml of water. Stir vigorously to obtain a thick syrup. This is where the magic happens, and the aroma of caramel will fill your kitchen!
3. Soaking the Layers: After the layers have cooled, pour the caramel syrup over each layer, allowing it to soak in well.
Delicious Cream
1. Mixing the Yolks: In a bowl, combine the 4 yolks with 40 g of starch and 250 g of sugar. Mix well, then add 500 ml of milk and 3 tablespoons of cocoa.
2. Boiling the Cream: Place the mixture over medium heat, stirring constantly until it thickens. It’s important not to let the cream boil, but to keep stirring continuously to avoid lumps.
3. Cooling and Incorporating the Butter: Once the cream has thickened, remove it from the heat and let it cool. After it has completely cooled, add 150 g of butter and mix well until you achieve a smooth and velvety cream.
Assembling the Cake
1. First Layer: In the pan where you baked the layers, place the first layer with the caramelized side facing up.
2. Cream Layer: Add one-third of the prepared cream, spreading it evenly. Here’s the secret: neatly arrange the Naty wafer sticks over the cream.
3. Second Layer: Add another third of the cream over the wafer sticks, then place the second layer with the caramelized side facing down.
4. Finishing Touch: Cover with the remaining cream and let the cake cool, so the flavors combine perfectly.
Serving Suggestions
Serve the Ruby Bruneta cake with a scoop of vanilla ice cream or a fresh fruit sauce for a delicious contrast. Additionally, a cup of coffee or a fragrant tea will perfectly complement this delicacy.
Tips and Tricks
- If you want a less sweet version, reduce the amount of sugar in the cream or caramel.
- You can experiment with flavors by adding a splash of vanilla extract to the cream.
- Make sure all ingredients are at room temperature to achieve a uniform texture.
Frequently Asked Questions
1. Can I use other types of flour?: Although the recipe recommends white flour, you can try almond flour for a gluten-free version.
2. How long can the cake be stored?: The Ruby Bruneta cake keeps well in the refrigerator for 3-4 days, but it’s recommended to consume it within the first 2 days for the best texture.
3. Can fruit be added to the cream?: Yes! You can add pieces of fresh fruit, such as raspberries or strawberries, to the cream for an extra flavor boost.
Whether you are an experienced cook or just a beginner, the Ruby Bruneta cake is a recipe worth trying. Each layer adds a note of flavor and texture, making this dessert an unforgettable choice. I invite you to prepare it and share the result with your loved ones. Enjoy your meal!
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, 250g of sugar, 150g of butter, 4 egg yolks, 3 tablespoons of cocoa. Caramel for the base: 200g of sugar, 50g of butter, + 2 packets of wafer rolls from Naty, 200g each.
