Pink Guava & Grapefruit Cake
An elegant multi-layered dessert featuring whipped grapefruit rose ganache, tangy grapefruit crémeux, a refreshing pink guava jelly, and a crunchy almond-guava base. Finished with a velvet spray and fresh tropical accents, this entremet is a vibrant showcase of floral and citrus harmony.
Servings 8 Mini Cakes
Ingredients
🍊 Whipped Grapefruit & Rose Ganache
- 1400 g whipping cream 35% fat
- 90 g Ispahan purée lychee, raspberry, rose
- 70 g rose water
- 250 g grapefruit purée
- 140 g gelatin mass
- 60 g sugar
- 330 g white chocolate
- 42 g mascarpone
- 15 g almond paste
- 4 g grapefruit zest
- 10 g rose petals
🍈 Pink Guava Jelly
- 358 g pink guava purée
- 30 g rose water
- 20 g water
- 24 g sugar
- 5 g agar-agar
- 186 g soft dried guava diced
🍊 Grapefruit Crémeux
- 920 g grapefruit purée
- 200 g rose water
- 200 g milk
- 304 g egg yolks
- 264 g sugar
- 160 g gelatin mass
- 1040 g butter
🌴 Guava Crunch
- 80 g feuilletine
- 70 g baked streusel
- 36 g cocoa butter
- 36 g white chocolate
- 35 g dried pink guava paste
🌰 Almond Sponge
- 157 g whole eggs
- 70 g egg yolks
- 90 g sugar
- 107 g icing sugar
- 270 g ground almonds
- 70 g T45 flour
- 157 g butter 82% fat
- 145 g egg whites
- 115 g sugar
- 10 g honey
🥄 Streusel
- 95 g brown sugar
- 95 g T55 flour
- 115 g ground almonds
- 95 g butter
- 1 g salt
🎨 Velvet Spray
- 300 g white chocolate
- 300 g cocoa butter
- 2 g red food coloring
- 6 g white food coloring
- As needed: yellow food coloring
Instructions
Whipped Grapefruit & Rose Ganache
- Heat 140 g of cream and pour over white chocolate to melt. Blend until smooth.
- Separately, heat grapefruit purée, rose water, and Ispahan purée with sugar to 70°C.
- Add the gelatin mass to melt, then combine with the chocolate ganache.
- Add the remaining cold cream (1260 g), mascarpone, almond paste, zest, and rose petals. Blend thoroughly and strain.
- Cover with plastic wrap and refrigerate overnight.
Pink Guava Jelly
- Heat guava purée and water to 30°C. Add combined agar-agar and sugar. Boil for 2 minutes.
- Cool slightly, then blend. Add rose water and stir in diced dried guava.
- Grapefruit Crémeux
- Mix milk, egg yolks, and sugar. Combine with grapefruit purée and rose water.
- Cook to custard consistency, add gelatin mass.
- Cool below 60°C, then emulsify in butter. Set aside.
Guava Crunch
- Melt white chocolate and cocoa butter.
- Mix with feuilletine, streusel, and guava paste.
- Laminate and cut into 12.5 cm discs. Refrigerate.
Almond Sponge
- Warm eggs, yolks, sugar, and honey to 38°C. Whip whites and sugar to stiff peaks.
- Whip yolk mixture to ribbons, fold in one-third of meringue, then flour, and remaining meringue.
- Add melted butter (50°C) and pour into a baking tray. Bake and cool. Cut into 12 cm discs.
Streusel
- Combine ingredients using a paddle attachment.
- Sift through coarse sieve. Bake at 165°C for 25 minutes.
Velvet Spray
- Melt chocolate and cocoa butter to 40°C.
- Add coloring and blend with a hand mixer. Keep warm for spraying.
Assembly & Finishing
- Line the bottom of a 12 cm silicone mold with a layer of guava jelly.
- Add grapefruit crémeux and top with a disc of almond sponge.
- Press guava crunch on top. Freeze completely.
- Whip the grapefruit ganache and fill the mold. Reserve some for decorating. Freeze again.
- Unmold and pipe remaining ganache with a Saint-Honoré tip in a dome pattern.
- Freeze until firm.
- Spray with velvet mixture. Garnish with fresh guava slices and rose petals.
