Ruby Pearl Cake

Category: Confectionery
Ruby Pearl Cake

Ingredients

Biscuit:
Eggs 4 things.
Sugar 120 g
Starch 20 g
Flour 100 g
Bavarian white chocolate cream:
Milk 250 g
Sugar 50 g
Yolks 6 pcs.
Gelatin 10 g
White chocolate 250 g
Cream 33% 500 g
Vanilla pod 1
Berry jelly:
Strawberry 250 g
Raspberry 150 g
Sugar 100 g
Gelatin 8 g
Lemon juice 10 g
Glaze:
Cream 33% 150 g
White chocolate 250 g
Glucose syrup 150 g
Powdered milk 15 g
Gelatin 10 g
For decoration:
Berry syrup 1 tbsp. l.
Strawberries, raspberries

Cooking method

  • Quite easy to prepare cake from the famous Italian pastry chef Luca Montersino "Torta perla rubino", very delicate in taste and not at all difficult to prepare.
  • To make a cake, you will need two detachable forms: one with a diameter of 24 cm, in which we will bake a biscuit, and the second 25 cm, in which we will collect the cake. We also need to increase the height of the form, for this I used thick white paper, fastened with a stapler.
  • We prepare a biscuit in the usual way for you from the above products. We bake in a mold with a diameter of 24 cm. This can be done in advance.
  • Berry jelly:
  • Soak gelatin in cold boiled water, let it swell.
  • Combine all the berries and mash with a blender.
  • Separate 1/4 part, mix with sugar and heat in microwave or water bath. Add gelatin, stir until dissolved. Combine with cold fruit puree and lemon juice. Refrigerate.
  • Bavarian cream:
  • Pour gelatin with cold water and let it swell.
  • Heat milk to almost boil (85 °), pour into yolks mixed with sugar. Stir, pour everything back into the saucepan and, stirring constantly with a whisk, bring the mixture to a boil. Remove from heat and immediately add white chocolate, chopped into pieces and vanilla seeds.
  • Melt the gelatin in a water bath and combine with the milk-chocolate mixture:
  • Ruby Pearl Cake
  • Refrigerate.
  • Whisk the cream until firm peaks
  • Ruby Pearl Cake
  • Combine cream with chilled milk chocolate cream
  • Ruby Pearl Cake
  • Assembling the cake:
  • Cutting the biscuit
  • Ruby Pearl Cake
  • And put it in a prepared form with a diameter of 25 cm.
  • Put 1/2 of the cream on the biscuit.
  • Ruby Pearl Cake
  • We look to fill the gap between the wall and the biscuit with cream. From a pastry bag with cream we make a side under the wall of the form and gently spread the berry jelly in the middle with a spoon
  • Ruby Pearl Cake
  • Cover with the second biscuit.
  • Cover the sponge cake with the second part of the cream, align
  • https://Mcooker-enn.tomathouse.com/ga...7710/______________~1.jpg
  • We put it in the refrigerator to freeze, it was night for me.
  • Carefully remove the mold from the frozen cake, prepare the icing.
  • White chocolate frosting:
  • Pour gelatin with water and let it swell.
  • Bring the cream and glucose syrup to a near boil. Add milk powder, mix everything well over the fire until dissolved.
  • Remove from heat, add chopped white chocolate and gelatin. Beat everything well with a hand blender. Cool to room temperature. The glaze should thicken a little
  • Ruby Pearl Cake
  • Cover the surface of the cake (I put the cake on a wire rack for the icing to drain freely, do not try to fix the dripping icing.)
  • Transfer the cake to a platter while the icing is still running and immediately apply a few drops of berry syrup or puree in an arc. And using a flat knife or spatula, spread them into a solid pattern, put some berries and put them in the refrigerator to freeze.
  • It looks like a cutaway cake:
  • Ruby Pearl Cake
  • From myself, I can add that the cake is very tender with berry sourness complementing it.

The dish is designed for

16 servings

Time for preparing:

24 hours

Cooking program:

oven, stove.

National cuisine

italian

Note

My acquaintance with this cake happened on the site "Tasty Art" Nina Niksya for which many thanks to her
In the recipe for Nina's cake, fruit jelly is made from mango, I did not use mango, increasing the total weight of the berry

Tasha
Awesome and tempting cake!
Helen, why Perla Rubino, this is Luca Montersino cake. I know many of his recipes and collect his techniques and delicious things. He is an excellent pastry chef, it is true, he always shares his secrets in detail and willingly.
I cooked this with mango (as Nina advised), I made a bigger layer ...
Vilapo
Quote: tasha74

Awesome and tempting cake!
Helen, why Perla Rubino, this is Luca Montersino cake. I know many of his recipes and collect his techniques and delicious things. He is an excellent pastry chef, it is true, he always shares his secrets in detail and willingly.
I cooked this with mango (as Nina advised), I made a bigger layer ...
Perla Rubino is the Italian name for the cake, this is how he calls it in the YouTube video, Nina really cooked jelly with mango, after looking at what is sold in our stores, I decided not to use it, increasing the total weight of strawberries and raspberries. A layer of berries can be made more, it will not get worse
Tasha
Perla Rubino would be a nice pastry chef ...
Vilapo
Quote: tasha74

Perla Rubino would be a nice pastry chef ...
Twist
Lenochka, wonderful cake !!! I took it to the bookmarks.
Vilapo
Quote: Twist

Lenochka, wonderful cake !!! I took it to the bookmarks.
Marish, I hope you like the cake
Kamusik
Helen, an interesting cake! Already in the bookmarks. Tell me, do not soak the biscuit, does it turn out dry? We love wet ones.
Vilapo
Quote: Kamusik

Helen, an interesting cake! Already in the bookmarks. Tell me, do not soak the biscuit, does it turn out dry? We love wet ones.

Natasha, if you like it very wet :) you can sprinkle it slightly, but I did not do it, the biscuit is not dry, despite the gelatin in the cream, it does not freeze, but sticks slightly, the cut shows how the cream reached for a knife
natapit
mmm ... how delicious! I would love to treat myself!
Vilapo
Quote: natapit

mmm ... how delicious! I would love to treat myself!
Come in, help yourself, guests are always glad ...
lyusyen
The recipe says: "Combine with cold fruit puree and lemon juice."
The amount of lemon juice in the ingredients is not specified.
Now I'm baking your pie, but now I'm a little confused

Please write how much lemon juice you should have put
Vilapo
Quote: lyusyen

The recipe says: "Combine with cold fruit puree and lemon juice."
The amount of lemon juice in the ingredients is not specified.
Now I'm baking your pie, but now I'm a little confused

Please write how much lemon juice you should have put

The berry jelly contains 10g. lemon juice
lyusyen
Thanks for the prompt reply, added 1/2 lemon juice

The cream turned out to be watery, there is nothing to say about fruit jelly, I was upset, okay, tomorrow night I will find out what ultimately happened
AlenaT
lyusyen, and what did you make berry jelly from at this time of year?)))
lyusyen
From fresh strawberries and raspberries at brutal prices)))) Although people do not steam on another culinary site, they immediately write: fresh or frozen berries. And I read it late, the cake is expensive

Although, if only it turned out. Now I will "open" before filling with glaze
Vilapo
Quote: lyusyen

From fresh strawberries and raspberries at brutal prices)))) Although people do not steam on another culinary site, they immediately write: fresh or frozen berries. And I read it late, the cake is expensive

Although, if only it turned out. Now I will "open" before filling with glaze
;) lyusyen, I hope that the taste of the cake will not disappoint, and the price will not be so embarrassing. I exhibited the cake in the summer, so somehow I didn't think about frozen berries.
lyusyen
It turned out, very beautiful, in the evening we will taste

I think it worked out! Only I have it gently pink: instead of glucose syrup (I don't know what kind of animal), I added raspberry syrup.
Tasha
Strawberry-raspberry pearl is a delicious combination. Do not spare money - the cake will give you a lot of pleasure. I recently did. Very, very tasty!
Vilapo
Quote: lyusyen

It turned out, very beautiful, in the evening we will taste

I think it worked out! Only I have it gently pink: instead of glucose syrup (I don't know what kind of animal), I added raspberry syrup.
lyusyen, of course it turned out differently and it cannot be, pinkish because of the raspberry syrup, I think it will not be worse from this. Glucose is sold in online confectionery stores
Vilapo
Quote: tasha74

Strawberry-raspberry pearl is a delicious combination. Do not spare money - the cake will give you a lot of pleasure. I recently did. Very, very tasty!
Natasha, you are right, the pleasure you get from tasting such cakes is much more than their price. I recently bought myself a form without a bottom, especially for such cakes, set the required diameter and pour it right on the platter.
Galina ufa
Delicious cake. Made my son for his birthday. Everyone loved it! Thanks for the recipe.
Vilapo
Quote: Galina Ufa

Delicious cake. Made my son for his birthday. Everyone loved it! Thanks for the recipe.
Galina, and thank you for your feedback, I'm very glad that you liked the cake
Anna1957
Quote: Vilapo

lyusyen, of course it turned out differently and it cannot be, pinkish because of the raspberry syrup, I think it will not be worse from this. Glucose is sold in online confectionery stores

Is a pharmacy 40% good?
Vilapo
Quote: Anna1957

Is a pharmacy 40% good?
Anya, the pharmacy does not fit it is liquid. If not, but you want, you can replace it with sugar syrup.
Messalina
sooo delicious! made with black currant (we love it very much) and a small digression into the design, did it without glazing, I wanted more summer sourness
Ruby Pearl Cake.
the top cake was soaked and the whole cake just melted in your mouth
Ruby Pearl Cake . Ruby Pearl Cake
Thank you!
Vilapo
Messalina, I am very glad that you used this recipe and you liked it And thanks for the feedback
Meri klarissa
Ruby Pearl Cake

and in the context

Ruby Pearl Cake

The recipe is taken from the website
🔗

If I'm going to cook again, then I will definitely reduce the amount of gelatin in the glaze at least 2 times. The icing turned out to be very dense, which introduced dissonance and spoiled the overall impression of the cake.
Vilapo
Quote: Meri Klarissa

Ruby Pearl Cake
Meri klarissa it turned out wonderful cake and I hope you liked it. Thank you for sharing the result and photos
Meri klarissa
Yes, I liked the taste. Mango puree was added to the berry layer, which in turn added its own flavor.
Vilapo
Quote: Meri Klarissa

Yes, I liked the taste. Mango puree was added to the berry layer, which in turn added its own flavor.
And I liked it better with apricots, strawberries, raspberries. Very tasty layer turns out
Meri klarissa
Good idea, try it!
Vilapo
Quote: Meri Klarissa

Good idea, try it!
Try it, delicious And without jelly glaze, mine asked to make a cake without it, they did not like it

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers