Ruby and berry hazelnut cake at Novotel Hyderabad Convention Centre

RUBY AND BERRY CREAM

Egg yolk – 6no’s

Castor sugar – 120gms

Fresh cream – 500gms

Gelatine – 30gms

Whip cream – 450gms

Raspberry puree – 125gms

Ruby chocolate – 125gms

HAZELNUT CAKE

Almond powder 100gms

Butter 250gms

Flour 80gms

Egg white 8 no’s

Vanilla essence 5ml

Honey 20ml

Castor sugar 250gms

METHOD OF PREPARATION

Ruby and berry cream

Make sabayon with egg yolk, castor sugar and vanilla essence. Then add fresh cream. Let sabayon cool down then fold the Gelatine, raspberry puree and melted ruby chocolate than finally fold the whip cream. Pour it in heart

shape mould than top with hazelnut cake and freeze overnight than glaze when it ready.

Hazelnut cake

Brown the butter in a pan. Mix all the dry ingredients with egg white and mix it with Brown butter. Pour the mix in the baking tray. Bake at 160degree centigrade for 20 minutes. After cool keep it aside.

Assembling

Arrange the glazed hazelnut base ruby and berry cream on baked sable base. Garnish it.

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