THE HEART
grapefruit mousse cake
A recipe of the cake for the Dinara Kasko mold
+ recalculation for cooking in an inox ring
RECIPE FOR THE
DINARA KASKO MOLD
2
SPONGE CAKE
1 cake 2 cake 3 cake
Ingredients 25*35cm 30*40cm 40*60cm 100%
620g 850g 1700g
Milk 77 106 211 12%
Butter 55 75 151 9%
Flour 77 106 211 12%
Eggs 55 75 151 9%
Egg yolks 90 123 247 14%
Egg whites 140 192 384 23%
Sugar 66 90 181 11%
Candied grapefruit 60 82 165 10%
Add butter and milk to a saucepan and bring to a boil.
Place flour and hot milk in a mixing bowl and mix together
with a flat beater. Gradually add eggs and egg whites. Cut
candied grapefruit peels into 5x5 cm pieces. Beat egg
whites with sugar. Combine both mixtures and add
candied grapefruit peels.
Bake at 170 °C / 338 °F for 15 min (until ready). Let it cool
down. Cut the sponge into your desired shape.
GRAPEFRUIT MOUSSE
1 cake 2 cakes 3 cakes
Ingredients 100%
165 g 330 g 494 g
Lime juice 8 16 24 5%
Grapefruit juice 1 13 26 39 8%
Invert sugar 20 40 60 12%
Sugar 55 110 165 34%
Egg whites 35 70 105 21%
Gelatin 180b 4 8 11 2%
Grapefruit juice 2 30 60 90 18%
Grapefruit zest 0,5 1 1,5
Soak the gelatin in cold water to bloom. Combine lime
juice, grapefruit juice 2, invert sugar, and sugar and
bring to a 117 °C / 243 °F. Be careful, as a strong foam
forms during cooking and the syrup can boil away.
Meanwhile, start beating the egg whites, keep whisking
while you slowly pour in the warm syrup. Then pour the
melted gelatin into a bowl and beat the mixture for
several minutes until it cools. Add grapefruit juice 1 and
zest at the end. Put plastic wrap inside the mould, pour
in the mousse and put everything in the freezer.
3
CONFIT
1 cake 2 cakes 3 cakes
Ingredients 100%
175 g 349 g 524 g
Grapefruit pulp 140 280 420 80%
Invert sugar 9 18 27 5%
Sugar 7 14 21 4%
Pectin NH 2 4 6 1%
Lime juice 7 14 21 4%
Gelatin 180b 3 5 8 2%
Limoncello liqueur 7 14 21 4%
Soak the gelatin in cold water to bloom. Remove the peel
and cut the grapefruit pulp. Combine grapefruit pulp, lime
juice, Limoncello, and invert sugar in a saucepan and heat
it to 40 °C / 104 °F. Mix sugar with pectin NH and add it to
the puree. Constantly stirring, bring this mass to a boil
over low heat.
Let it cool a bit and add gelatin. Pour it on top of the
grapefruit mousse and freeze it.
CHOCOLATE MOUSSE
1 cake 2 cakes 3 cakes
Ingredients 100%
331 g 662g 993 g
Grapefruit juice 90 180 270 27%
Limoncello liqueur 6 12 18 2%
White chocolate 80 160 240 24%
Gelatin 180b 5 9 14 2%
Cream 30-35% 150 300 450 45%
Soak the gelatin in cold water to bloom. Heat grapefruit
juice to near boiling point and pour it on the chocolate,
mix. Add gelatin and Limoncello, blend until the mixture
is emulsified.
Let it cool down to 30 °C / 86 °F and mix with whipped
cream.
4
ASSEMBLING
Pour some of the white chocolate mousse into a mould,
insert frozen layers of grapefruit mousse and confit by
gently pushing inside the cream mousse. Pour the rest
of mousse and cover with a sponge layer.
Freeze well. Take the cake out of the freezer, quickly
remove from the mould and spray immediately.
CHOCOLATE SPRAYING
1-3 cakes
Ingredients 100%
200 g
Cocoa butter 100 50%
White chocolate 100 50%
Food colourant
Mix melted chocolate, cocoa butter and add food
colorant. Heat the cocoa mixture to 40°C / 104 °F before
using it.
5
RECIPE IN AN INOX RING
for 1 cake 16 cm in diameter
6
SPONGE CAKE
Ingredients 1 cake 2 cakes 3 cakes
100%
1 baking frame 21x21 cm 310 g 620 g 930 g
Milk 38 76 114 12%
Butter 82% 28 56 84 12%
Flour 38 76 114 12%
Eggs 28 56 84 11%
Egg yolks 45 90 135 12%
Egg whites 70 140 210 23%
Sugar 33 66 99 10%
Candied grapefruit 30 60 90 8%
Add butter and milk to a saucepan and bring to a boil. Place flour and hot milk in a mixing bowl and
mix together with a flat beater. Gradually add eggs and egg whites. Cut candied grapefruit peels
into 5x5 cm pieces. Beat egg whites with sugar. Combine both mixtures and add candied grapefruit
peels. Bake at 170 °C / 338 °F for 15 min (until ready).
Let it cool down. Cut the sponge with a 14 cm cake ring.
GRAPEFRUIT MOUSSE
Ingredients 1 cake 2 cakes 3 cakes
100%
1 cake ring 14 cm in diameter 165 g 330 g 494 g
Lime juice 8 16 24 5%
Grapefruit juice 1 13 26 39 8%
Invert sugar 20 40 60 12%
Sugar 55 110 165 34%
Egg whites 35 70 105 21%
Gelatin 180b 4 8 11 2%
Grapefruit juice 2 30 60 90 18%
Grapefruit zest 0,5 1 1,5
Prepare the tray with a parchment paper or a silicone mat. Wrap one side of the 14 cm cake
ring with a cling film, put it on a tray with a film down and line the ring with an acetate strip.
Soak the gelatin in cold water to bloom. Combine lime juice, grapefruit juice 1, invert sugar,
and sugar and bring to a 117 °C / 243 °F. Be careful, as a strong foam forms during cooking and
the syrup can boil away. Meanwhile, start beating the egg whites, keep whisking while you slowly
pour in the warm syrup. Then pour the melted gelatin into a bowl and beat the mixture for
several minutes until it cools. Add grapefruit juice 2 and zest at the end.
Pour the mousse inside the cake ring and put everything in the freezer.
7
CONFIT
Ingredients 1 cake 2 cakes 3 cakes
100%
1 cake ring 14 cm in diameter 175 g 349 g 524 g
Grapefruit pulp 140 280 420 80%
Invert sugar 9 18 27 5%
Sugar 7 14 21 4%
Pectin NH 2 4 6 1%
Lime juice 7 14 21 4%
Gelatin 180b 3 5 8 2%
Limoncello liqueur 7 14 21 4%
Soak the gelatin in cold water to bloom. Remove the peel and cut the grapefruit pulp. Combine
grapefruit pulp, lime juice, Limoncello, and invert sugar in a saucepan and heat it to 40 °C / 104 °F.
Mix sugar with pectin NH and add it to the puree. Constantly stirring, bring this mass to a boil over
low heat. Let it cool a bit and add gelatin.
Pour it on top of the grapefruit mousse and freeze it.
WHITE CHOCOLATE MOUSSE
Ingredients 1 cake 2 cakes 3 cakes
100%
1 cake ring 16 cm in diameter 331 g 662g 993 g
Grapefruit juice 90 180 270 27%
Limoncello liqueur 6 12 18 2%
White chocolate 80 160 240 24%
Gelatin 180b 5 9 14 2%
Cream 30-35% 150 300 450 45%
Soak the gelatin in cold water to bloom. Heat grapefruit juice to near boiling point and pour it on the
chocolate, mix. Add gelatin and Limoncello, blend until the mixture is emulsified. Let it cool down to
30 °C / 86 °F and mix with whipped cream.
8
ASSEMBLING
Prepare the tray with a parchment paper or a silicone mat. Wrap one side of the 16 cm cake ring
with a cling film, put it on a tray with a film down and line the ring with an acetate strip 6 cm high.
Pour some of the white chocolate mousse into a mould, insert frozen layers of grapefruit mousse
and confit by gently pushing inside the cream mousse. Pour the rest of mousse and cover with a
sponge layer. Freeze well. Take the cake out of the freezer, quickly remove from the mould and
CHOCOLATE SPRAYING
1-3 cakes
Ingredients 100%
200 g
Cocoa butter 100 50%
White chocolate 100 50%
Fat-soluble food colouring
Mix melted chocolate, cocoa butter and add food colorant. Blend with a hand blender.
Heat the spraying mixture to 40 °C / 104 °F before using it.
CANDIED GRAPEFRUIT
Ingredients 1 cake 2 cakes 3 cakes
100%
Rind of 3 grapefruits 1800 g 3600 g 5400 g
Sugar 800 1600 2400 44%
Water (for syrup) 1000 2000 3000 56%
Cut the rind off the grapefruit and slice it into stripes. Put the sliced rind in boiling
water and bring it to a boil again. Remove from heat and strain. Repeat the process
twice using clear water every time.
After that put the grapefruit rind in a saucepan, add water and 200 grams of sugar.
Bring everything to a boil and simmer for 15 minutes. Then add 200 grams more of
sugar, bring to a boil and cook for another 15 minutes. Repeat the process twice until
no sugar is left.
Then drain the cooked grapefruit rind, put it on a wire rack and let it dry for a few
hours. Transfer the grapefruit rind into an airtight container and keep it in the fridge.
9
Printing at 100% scale
150 mm
180 mm
