Rubik’s Cube Mousse Cakes – Mini Colorful Cubes Inspired by Cédric Grolet
These mini mousse cube cakes feature raspberry, vanilla, and pistachio layers in a playful Rubik’s Cube design, finished with mirror glaze and velvet spray. A creative dessert inspired by Cédric Grolet.These Rubik’s Cube mousse cakes are a whimsical and modern twist on French pastry, inspired by world-renowned chef Cédric Grolet. Built from delicate almond sponge, filled with fruity raspberry mousse, creamy vanilla, and aromatic pistachio mousse, each mini cube is a burst of flavor and color. Finished with shiny mirror glaze and velvet spray in playful hues, this dessert is as fun to assemble as it is to serve. Whether you're crafting a birthday centerpiece or a professional display, these cubes will leave a lasting impression.
Ingredients
Almond Sponge Cake
- 30 g ground peeled almonds
- 20 g powdered sugar
- 1 whole egg
- 1 egg yolk
- 2 egg whites
- 23 g granulated sugar
- 35 g all-purpose flour
- 10 g melted butter
Raspberry Mousse
- 100 g raspberry purée
- 20 g sugar
- 60 g white chocolate couverture chopped or callets
- 1.5 gelatin sheets
- 100 g whipped cream soft peaks
Vanilla and Pistachio Mousse
- 160 g liquid cream
- Seeds from 1 vanilla bean
- 4 gelatin sheets
- 200 g white chocolate couverture chopped or callets
- 340 g whipped cream
- 40 g pistachio paste
Filling (Optional)
- Fresh raspberries
- Raspberry jam or lemon curd
Mirror Glaze
- 8 gelatin sheets
- 200 g glucose syrup
- 100 g water
- 200 g granulated sugar
- 132 g sweetened condensed milk
- 200 g white chocolate couverture
- White food coloring
Final Decoration
- Velvet spray yellow, white, pink – optional
- Edible gold leaf optional
- Food coloring pink, green, yellow – optional
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Instructions
Almond Sponge
- Preheat oven to 190°C (375°F).
- Whisk egg, yolk, powdered sugar, and ground almonds until pale and foamy.
- In another bowl, whip egg whites with sugar into stiff peaks.
- Fold 1/3 of the meringue into the almond mixture, then sift in flour and fold in the remaining meringue.
- Mix melted butter with a small spoon of batter, then fold into the full mixture.
- Spread the batter evenly on a parchment-lined baking tray.
- Bake for 8–10 minutes. Cool completely, then cut into at least 25 squares (about 3×3 cm each).
Raspberry Mousse
- Soak gelatin in cold water.
- Heat raspberry purée with sugar until warm.
- Add drained gelatin, stir to dissolve, then add white chocolate. Wait 1 minute, then mix smooth.
- Gently fold in whipped cream.
- Transfer to a piping bag.
Vanilla & Pistachio Mousse
- Soak gelatin in cold water.
- Heat liquid cream with vanilla bean seeds.
- Add gelatin and mix until dissolved. Add white chocolate and stir until smooth.
- Divide mixture in two. Add pistachio paste to one half.
- Fold whipped cream into both mousses separately.
- Transfer each to separate piping bags.
Filling the Cube Molds
- Fill 35 mm silicone cube molds with mousses (vanilla, pistachio, raspberry).
- Press a raspberry or a small amount of jam into the center.
- Top each mold with a sponge square and flatten to seal.
- Cover and freeze overnight.
- 💡 Tip: Fill all 30 molds for backup — only 25 are needed.
Mirror Glaze
- Soak gelatin in cold water.
- Heat glucose syrup, water, and sugar to 103°C (217°F).
- Remove from heat. Stir in condensed milk and then gelatin.
- Add white chocolate, wait 1 minute, then stir smooth.
- Add white food coloring and blend with an immersion blender (avoid bubbles).
- Strain and cover with cling film touching the surface. Chill until ready.
Final Decoration
- Reheat glaze to 30°C (86°F).
- Divide into portions and tint with food colors (pink, green, yellow).
- Place frozen cubes on a rack. Pour glaze over a few at a time.
- Reuse collected glaze and add new color for variation.
- Optional: Spray some cubes with velvet spray for a textured look.
- Add edible gold or decorations as desired.
Assembly
- Arrange 25 finished mousse cubes in a 5×5 Rubik’s Cube layout.
- Alternate colors for a playful, modern effect.
- Serve immediately or store chilled until ready.
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I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.