En cada pedazo que sirves Ruby tiene un relleno sorpresa de raspberry con chocolate. La receta es de Sarabeth’s Bakery de su libro “From My Hands to Yours” y como ella misma dice en su libro “Ruby is a beauty.”
Sirve 10 -12 pedazos
Nota- necesitas dos pastry bags, es la manera que recomienda añadas la mezcla al molde para que no se le pegue con presión al borde ya que a Ruby no le gusta y se puede quemar con facilidad.
Unsalted butter & flour para el molde.
3 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
2 sticks (16 tablespoons) chilled unsalted butter,
cortadas en cubo de 1/2 pulgada (yo lo olvide!)
2 1/4 cups superfine sugar
1 1/2 teaspoons pure vanilla extract
1 1/2 cups full-fat sour cream
Three large eggs, at room temperature, beaten
1/3 cup plus 1 Tablespoon Raspberry Jam
1/4 cup finely chopped semisweet or bittersweet chocolate (I used chocolate chips from Ghirardelli)
Butter & flour the bundt pan.
Sift dry ingredients together in a medium bowl, starting with the flour, then the baking powder, then the salt.
Beat the butter for about one minute in your stand mixer on medium-high speed, using the paddle attachment- it should be completely smooth.
Gradually add the sugar and vanilla, still mixing on medium-high, for around five minutes- you want it to be smooth & very pale in color.
Gradually beat in the eggs. Reduce speed to low. Alternate in thirds adding the flour & sour cream to the mixer, starting with the flour, beating each addition until smooth.
Transfer half of the batter to a large pastry bag (opening about 3/4 inch wide)
Pipe a thick layer of batter into the bottom of the pan and two circles around the inner part of the pan, and use an offset metal spatula to create a shallow trough between the circles. Place the jam in a small pastry bag (1/4 inch opening) and pipe it into the trough, being careful not to let the jam touch the pan anywhere. Then sprinkle the jam with chocolate, again making sure not to let the chocolate touch the sides either. Place the remaining batter into the bag, pipe the rest into the pan and use a spatula to smooth it out. Insert a chopstick into the batter and carefully move it in spirals to distribute the filling into the cake. Do not let the chopstick touch the sides or bottom of the pan.
Bake for about an hour, or until the cake springs back when you gently press on the top of it. Cool on a wire rack for 10 minutes, then invert the cake onto the rack to cool completely.
The cake can be stored at room temperature, in plastic wrap for about 2 days.
Enjoy💫
Cooking Mama 
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