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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.
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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.