bake - January 2019 - 50

formula of the month

Pink Guava Spice Cake
5 ounces cake ﬂour

For the Swiss buttercream

minutes; cool to room temperature. Make

¼ ounce baking powder (6 grams)

8 ounces sugar

the Swiss buttercream: Place sugar and

1½ ounces brown sugar

4 ounces egg whites

egg whites over a double boiler and stir

2½ ounces granulated sugar

14 ounces butter, softened

until temperature reaches 120 degrees.

3 grams salt

¼ teaspoon lemon juice

½ teaspoon cinnamon

3 grams vanilla extract

Whip until stiff meringue forms then cut
butter into 1-inch pieces and add butter

¼ teaspoon nutmeg
¼ teaspoon allspice

Method

piece by piece to meringue. Finish with

2½ ounces vegetable oil

Preheat the oven to 375 degrees.

lemon juice and vanilla.

2¾ ounces The Perfect Purée Pink Guava

Line a 9-inch cake pan with parchment

Assemble the cake

Puree, thawed

paper (do not grease).

Cut cooled cake into ﬁve layers.

Sift together dry ingredients.

Spread a thin layer (1/16 of an inch) of

Mix wet ingredients.

buttercream onto bottom layer and place

2½ ounces egg yolks

1¼ ounces water

another layer on top.

For decoration
8 ounces toasted almonds, plus fresh

Combine wet and dry ingredients.
Brush with rum simple syrup.

raspberries, strawberries, kumquats and
pomegranate seeds

Make the meringue: Whip eggs until soft
peaks form then add (stream) sugar and

For the meringue

cream of tartar until medium peaks form

5 ounces egg whites

(be careful not to over-whip).

Cover cake with buttercream and place
in refrigerator until buttercream is set.

2½ ounces sugar
1.2 teaspoon cream of tartar

Repeat until all layers are ﬁlled.

Fold meringue and cake mixture
together and place in oven until cake is

Remove cake from refrigerator and

For the fruit glacage

baked, about 25 minutes. Cake will be

smooth glacage (warmed to 100-105

2½ ounces The Perfect Purée Pink Guava

dark beige on top and ﬁngers pressed on

degrees) over the top of the cake.

Puree, thawed

top will not make an indent.
Finish bottom and top with toasted

¼ ounce (sheet) gelatin (12 grams)
1½ ounces sugar

Make the fruit glacage: Warm the gelatin

almonds. Decorate with raspber-

1 ounce of water

(bloom), sugar, corn syrup and water over

ries, strawberries, kumquats and

½ ounce of corn syrup

a double boiler at low temperature (100-

pomegranate.

105 degrees).
For the simple syrup
1 cup water

Stir in Pink Guava Purée. Make the simple

FORMULA BY REBECCA MOESINGER, CHEF/

1¼ cup of sugar

syrup by heating and cooking ingredients

OWNER OF 45 SURFSIDE BAKERY AND CAFÉ,

1 ounce of dark rum

in a saucepan over medium heat for ﬁve

NANTUCKET, MASSACHUSETTS

50 < JAN 2019 | bakemag.com

PHOTO COURTESY OF REBECCA MOESINGER

3 grams vanilla extract

http://www.bakemag.com

bake - January 2019

Table of Contents for the Digital Edition of bake - January 2019

bake - January 2019
Editor's Note - Life in the Digital Age
Contents
Management - Life LESSONS
Technical Corner - Specialty GRAINS & FLOURS
Practical Marketing - Education Station
Equipment Innovations - Oven Space Utilization
The Digital Baker
How to compete online
The World Stage of Pastry & Food Innovation
Cakes - King Cake hub
Breads - Ancient Grain REVIVAL
Pastries - The Year of COMFORT DESSERTS
Foodservice - GLOBAL FLAVORS
CAKENOMICS
Spring cakes that offer it all!
TIME SAVING TIPS - Color matching
SUPPLY SIDE ECONOMICS - Trending tools
WINNING PROMOTIONS
THE BREAD BAKERS GUILD OF AMERICA 2019 EVENTS
INNOVATIVE PRODUCTS
Product Showcase
Classifieds
Ad Index
bake - January 2019 - bake - January 2019
bake - January 2019 - bake - January 2019
bake - January 2019 - 2
bake - January 2019 - Editor's Note - Life in the Digital Age
bake - January 2019 - 4
bake - January 2019 - 5
bake - January 2019 - Contents
bake - January 2019 - 7
bake - January 2019 - Management - Life LESSONS
bake - January 2019 - Technical Corner - Specialty GRAINS & FLOURS
bake - January 2019 - Practical Marketing - Education Station
bake - January 2019 - 11
bake - January 2019 - Equipment Innovations - Oven Space Utilization
bake - January 2019 - 13
bake - January 2019 - The Digital Baker
bake - January 2019 - 15
bake - January 2019 - 16
bake - January 2019 - 17
bake - January 2019 - 18
bake - January 2019 - 19
bake - January 2019 - How to compete online
bake - January 2019 - 21
bake - January 2019 - The World Stage of Pastry & Food Innovation
bake - January 2019 - 23
bake - January 2019 - Cakes - King Cake hub
bake - January 2019 - 25
bake - January 2019 - Breads - Ancient Grain REVIVAL
bake - January 2019 - 27
bake - January 2019 - 28
bake - January 2019 - 29
bake - January 2019 - Pastries - The Year of COMFORT DESSERTS
bake - January 2019 - Foodservice - GLOBAL FLAVORS
bake - January 2019 - 32
bake - January 2019 - CAKENOMICS
bake - January 2019 - Spring cakes that offer it all!
bake - January 2019 - 35
bake - January 2019 - TIME SAVING TIPS - Color matching
bake - January 2019 - 37
bake - January 2019 - 38
bake - January 2019 - 39
bake - January 2019 - SUPPLY SIDE ECONOMICS - Trending tools
bake - January 2019 - 41
bake - January 2019 - WINNING PROMOTIONS
bake - January 2019 - THE BREAD BAKERS GUILD OF AMERICA 2019 EVENTS
bake - January 2019 - INNOVATIVE PRODUCTS
bake - January 2019 - 45
bake - January 2019 - Product Showcase
bake - January 2019 - 47
bake - January 2019 - Classifieds
bake - January 2019 - Ad Index
bake - January 2019 - 50
bake - January 2019 - 51
bake - January 2019 - 52
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