I made this cake last week and it was amazing! I used my old chiffon recipe but made (almost) everything else as in the instructions. The only changes were that I scaled it to a 10 inch cake and that I used glucose instead of corn syrup. And I also didn't do the mirror glaze.
Beautiful cake! I'm hoping to make it for a birthday, however I can't find ruby chocolate anywhere. I know you've said you can sub it with milk choc, but I'd love to retain the pink colour - can I use white chocolate instead and add a drop of red colouring?
Hi! I haven't tried this particular recipe with white chocolate so unfortunately I'm not sure. Ruby chocolate has a cocoa solid % more similar to milk chocolate, so my concern is that with white chocolate, it might not set up firmly enough. If you want to use white chocolate I'd advise finding a trusted recipe that's specifically formulated for that, perhaps this one: https://www.callebaut.com/en-CA/chocolate-recipe/1144/white-chocolate-cremeux. You would, however, need to adjust the amounts to fit this cake. Hope that helps!
To make the puree? You could, but I would still recommend freezing and then thawing them before pureeing. They release their juices much more readily if the cell walls have been broken down through freezing.
I love this one too! It seems like the cremeux layer is so think. Do u think halving it would work for more even layers? I plan to do 2 layers of cake maybe. I’ve never made a cremeux and am wondering if it will still have the impact as a thinner layer. Thanks!
I think the proportions are quite nice, but you can reduce the cremeux if you want to. I wouldn't recommend breaking it up into multiple layers as you'd need to freeze in two separate containers and I don't think it would eat much differently as to warrant the effort!
I made this cake last week and it was amazing! I used my old chiffon recipe but made (almost) everything else as in the instructions. The only changes were that I scaled it to a 10 inch cake and that I used glucose instead of corn syrup. And I also didn't do the mirror glaze.
Thank you for the recipe! Here are the pictures of how it turned out https://imgur.com/a/9HTWDFm
Stunning! Thank you so much for sharing your photos!
Beautiful cake! I'm hoping to make it for a birthday, however I can't find ruby chocolate anywhere. I know you've said you can sub it with milk choc, but I'd love to retain the pink colour - can I use white chocolate instead and add a drop of red colouring?
Hi! I haven't tried this particular recipe with white chocolate so unfortunately I'm not sure. Ruby chocolate has a cocoa solid % more similar to milk chocolate, so my concern is that with white chocolate, it might not set up firmly enough. If you want to use white chocolate I'd advise finding a trusted recipe that's specifically formulated for that, perhaps this one: https://www.callebaut.com/en-CA/chocolate-recipe/1144/white-chocolate-cremeux. You would, however, need to adjust the amounts to fit this cake. Hope that helps!
Can you use fresh raspberries?
To make the puree? You could, but I would still recommend freezing and then thawing them before pureeing. They release their juices much more readily if the cell walls have been broken down through freezing.
I love this one too! It seems like the cremeux layer is so think. Do u think halving it would work for more even layers? I plan to do 2 layers of cake maybe. I’ve never made a cremeux and am wondering if it will still have the impact as a thinner layer. Thanks!
I think the proportions are quite nice, but you can reduce the cremeux if you want to. I wouldn't recommend breaking it up into multiple layers as you'd need to freeze in two separate containers and I don't think it would eat much differently as to warrant the effort!
Ok! Thank you! I’ll post a pic if I can!