Three-Flavor Cake
This Three-Flavor Cake combines three delicious ingredients: refreshing grapefruit, richly flavorful tomato, and sweet, mellow honey.
Ingredients
Whole tomatoes (canned)
200g
Tomato juice
75g
Lemon juice
20g
Honey
25g
Granulated sugar
100g
Pectin
4g
Figs
25g
Whole eggs
150g
Egg yolks
60g
Granulated sugar
150g
Egg whites
90g
Granulated sugar
20g
Cake flour (sifted)
75g
Milk
250g
Honey
105g
Egg yolks
120g
Strawberry purée
60g
Gelatin sheets (soaked in cold water and reserved)
8g
Heavy cream (35% milkfat)
440g
Grapefruit juice
210g
Granulated sugar
20g
Maltose
20g
Water
50g
Kuzu starch
35g
Grapefruit (for garnish)
as needed
Candied tomato paste (for garnish)
as needed
Lemongrass (for garnish)
as needed
Instructions
1
Make the candied tomato paste
Pour the whole tomatoes into a blender and purée. Combine the pectin with the granulated sugar, taking care not to incorporate air. Pour the puréed tomatoes, tomato juice, lemon juice, and honey into a saucepan and heat over medium heat, stirring constantly. Once it comes to a boil, add the pectin-sugar mixture and cook until thickened, then set aside to cool.
2
Make the sponge cake
Combine the whole eggs, egg yolks, and 150 g of granulated sugar in a bowl. Whisk over a bain-marie, warming to body temperature, until pale and fluffy. In a separate bowl, whisk the egg whites to soft peaks, then add the 20 g of granulated sugar and continue whipping to stiff peaks.
3
Combine the batter
Fold half of the meringue into the yolk mixture until evenly combined, then sift in the cake flour and continue folding. Finally, fold in the remaining meringue gently until just combined.
4
Bake the cake
Line a 60 × 40 cm baking sheet with parchment paper, pour in the batter, and spread it to a thickness of about 5 mm. Bake in a 220°C oven for about 10 minutes. Remove and set aside to cool.
5
Prepare the cake sheets
Cut the cake into 5 equal pieces. Spread candied tomato paste onto 4 of the pieces, stack them, and gently press down with a flat board or similar tool. Cut the stack in half lengthwise and stack the halves to make 8 layers, then place in the freezer for about 60 minutes to set. Cut the remaining piece into 4 cm squares and spread with candied tomato paste.
6
Make the honey bavarois
Bring the milk and honey to a boil in a saucepan, then pour over the egg yolks in a bowl and whisk quickly. Return the mixture to the saucepan and heat, whisking constantly, until it reaches about 80°C, then remove from the heat. Add the strawberry purée and gelatin and stir until dissolved. Let cool slightly. Whip the heavy cream to soft peaks, fold half into the bavarois base until thoroughly combined, then fold in the remaining half.
7
Make the grapefruit kuzu jelly
Combine the grapefruit juice, granulated sugar, maltose, and water in a saucepan and bring to a boil. Add the kuzu starch and mix thoroughly. Pour into an airtight container and refrigerate for about 30 minutes until set.
8
Assemble and garnish
Slice the 8-layer cake stack into 2–3 mm thick pieces and line the inside of a round ring mold with them. Place the 4 cm cake squares in the bottom, then pipe in the honey bavarois to half the height of the mold. Top with another layer of 4 cm cake squares, pipe in more honey bavarois, and smooth the surface. Freeze for about 120 minutes until set. Remove from the mold and garnish the top with grapefruit, kuzu jelly cut into cubes, candied tomato paste, and lemongrass.
