Скачать с ютуб Callebaut Ruby Chocolate Cake Recipe : No Food Coloring! 칼리바우트 루비 초콜릿 케이크 | SweetHailey в хорошем качестве

Callebaut Ruby Chocolate Cake Recipe : No Food Coloring! 칼리바우트 루비 초콜릿 케이크 | SweetHailey

• Subscribe : ‪http://bit.ly/SweetHailey • Instagram : @sweethailey_ ‪http://bit.ly/2zdyjxf • Blog : ‪http://bit.ly/1qjCp8o -Click here for my latest video(truffle chocolate cupcake) : http://bit.ly/328vSXl -Give this video a thumbs up and leave a comment if you enjoyed it! • I'm not a native English speaker, sorry for my bad English description. • 한국어로 된 더보기란을 보고싶으시다면 유튜브 사용언어를 한국어로 바꿔서 확인해주세요! = Ingredients = • Genoise (high 15cm/6inch round pan) 3 eggs 120g(1/2cup plus 4tsp) sugar 120g(3/4cup plus 2Tbsp) pastry flour Pinch of salt 5g(1tsp) vanilla extract 50g(3 1/2Tbsp) melted unsalted butter • Ruby chocolate ganache 250g(8.8oz) Callebaut ruby chocolate 125g(1/2cup) heavy cream • Ruby chocolate Swiss meringue frosting 4 egg whites 230g(1cup plus 2Tbsp) sugar 305g(1 1/3cups) unsalted butter 113g(4oz) Callebaut ruby chocolate (melted) • Ruby Chocolate Drip 100g(3.5oz) Callebaut ruby chocolate 50g(3 1/2Tbsp) heavy cream 5g(1tsp) coconut oil • Assembly Sprinkles -Genoise 1. In a bowl, put eggs and sugar. Using a double boiler, whip about 8~10min until fluffy. When water is boiling, turn off the heat and whip. 2. Add sieved pastry flour, salt, and vanilla extract and mix until well combined. 3. In melted unsalted butter, put a dollop of the batter, and mix. Put it back to the batter and mix again. 4. Transfer the batter into the round pan. Tap it to get out air pockets, and bake 170C / 340F for 30~40min. 5. After fully chilled, slice the cake into 3 layers. -Ruby chocolate ganache 1. Put Callebaut ruby chocolate and heavy cream into the microwavable bowl. Microwave until melted, and microwave as short as you can. Sealing with plastic wrap and store in room temp until use. -Ruby chocolate Swiss meringue frosting 1. In a bowl, put egg whites and sugar. Using a double boiler, mix until all sugars are dissolved. Check with rubbing with your finger. When it’s done, there’s no sugar crystal left in your fingers. 2. Add butter and whip, 1~2 cubes at a time. When butter cubes are fully combined, put melted Callebaut ruby chocolate and mix again. When it’s not getting firm, put it in the fridge for 10~15min and whip again. -Ruby chocolate drip 1. Put Callebaut ruby chocolate and heavy cream into the microwavable bowl. Microwave until melted, and microwave as short as you can. 2. Add coconut oil and mix. -Assembly 1. Place one layer on a cake stand. Spread the thin layer of frosting evenly. Squeeze the frosting a round ring shape. Inside of frosting, fill with ruby chocolate ganache. Repeat with remaining layers. In last layer, crumb coat the cake. Put it in a fridge for 10~20min to set the crumb coat. 2. Frost and smooth the sides with the remaining frosting. 3. Decorate with ruby chocolate drip, place the ganache around the top edges of the cake, allowing some to drip down. Fill the top of the cake with more ganache and spread as even as you can. Chill to set ganache for 5 min. 4. Pipe dollops of frosting on top. Sprinkle sprinkles and edible with pearls. 🌙Music Songs my mother taught me op.55-4 Frolicher Landmann All recipes belong to SweetHailey 스위트헤일리. All recipes are for non-profit use only. #rubychocolatecake #루비초콜릿케이크 FTC : This video is Sponsored by CALLEBAUT