MONA LISA RUBY

COATED BISCOTTINO

CLASSIC BUNDT CAKE

CHR-PN-6222-70A

WITH RUBY CHOCOLATE

Callebaut product Mona lisa product

1/ ALMOND
/ ruby BUNDT CAKE PREPARATION
/ decors xxxx yield: 1200 g

Ingredients Preparation
150 g eggs In a bowl, whisk the eggs, along with the milk and vanilla extract.
40 g milk
6 g pure vanilla extract
150 g flour With a hand mixer, place the flour, baking powder, salt, and sugar, and beat on low
4 g baking powder speed until well mixed.
1 g salt
150 g granulated white sugar
170 g unsalted butter Cut the butter into pieces and add to the dry ingredients, along with half of the egg
mixture.
Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one
minute to develop the cake’s structure.
Add the remaining egg mixture, in two additions, beating well after each addition (about 30 seconds) to incorporate the
egg and strengthen the cake’s structure.
Pour the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55
to 65 minutes at 356°F.

2/ RUBY CHOCOLATE GLAZE yield: 1180 g

Ingredients Preparation
1070 g Callebaut Ruby RB1
®
Melt the chocolate at 95°F.
80 g grapeseed oil Add it to the previous mix and stir well.
30 g dry butter Warm up the glaze at 95°F and apply it over the cake at room temperature.
5 g beetroot powder Leave to crystallize and decorate.
For a brighter color, you can add Mona Lisa Power Flowers Red Non Azo coloring instead of beetroot powder.

ASSEMBLY
Pour the Ruby glaze over the almond bundt cake and add the desired toppings.