The rubik’s cake
A very technical dessert by Cédric Grolet (with citrus fruits)
RECIPE INFO
Servings
8-10
Time to make
6-8h
Cooking time
12 min.
LIST OF INGREDIENTS
Poached fruits
| Ingredients | Quantity |
|---|---|
| Fruits (peels) | 500 g |
| Superfine sugar | 2×500 g |
| Water | 1L |
Chocolat shell
| Ingredients | Quantity |
|---|---|
| White chocolate | 600 g |
| Cocoa butter | 300 g |
Biscuit
| Ingredients | Quantity |
|---|---|
| Almond powder | 90 g |
| Brown sugar | 65 g |
| Egg white | 20 + 90 g |
| Egg yolk | x2 (35 g) |
| Whipping cream (+30% fat) | 20 g |
| Superfine sugar | 15 + 7 g |
| Butter | 70 g |
| All-purpose flour | 35 g |
| Baking powder | 2 g |
| Lime zest | 1 |
| Fine salt | 1 g |
Inserts x3
| Ingredients | Quantity |
|---|---|
| Water | 3 x 60 g |
| Fruit juice | 3 x 90 g |
| Sugar | 3 x 15 g |
| Agar-agar (for lemon) | 2 g |
| Agar-agar (for grapefruit and orange) | 1 g |
| Candied fruits | 3 x 85 g |
| Fruit segment | 3 x 20 g |
| Finger lime | 3 x 27 g |
| Fresh mint | 7 g |
Whipped ganache
| Ingredients | Quantity |
|---|---|
| Gelatin (200 blooms) | 3 g |
| Water | 20 g |
| White chocolate | 140 g |
| Whiping cream (+30% fat) | 2 x 265 g |
| Fruit juice | 3 x 40 g |
Instructions
EQUIPMENT
ACCESSOrieS
VIDEO RECIPE
NOTES
⚠ This is a very technical dessert. It took me many tries (over several years) to be satisfied with the result. However, once the technique is mastered, it is possible to decline it in a multitude of flavors!
If you are interested in the support, contact me …
