5 ounces cake flour
¼ ounce baking powder (6 grams)
1½ ounces brown sugar
2½ ounces granulated sugar
3 grams salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
2½ ounces vegetable oil
2½ ounces egg yolks
2¾ ounces The Perfect Purée Pink Guava Puree, thawed
1¼ ounces water
3 grams vanilla extract

For decoration

8 ounces toasted almonds, plus fresh raspberries, strawberries, kumquats and pomegranate seeds

For the meringue

5 ounces egg whites
2½ ounces sugar
1.2 teaspoon cream of tartar

For the fruit glacage

2½ ounces The Perfect Purée Pink Guava Puree, thawed
¼ ounce (sheet) gelatin (12 grams)
1½ ounces sugar
1 ounce of water
½ ounce of corn syrup

For the simple syrup

1 cup water
1¼ cup of sugar
1 ounce of dark rum

For the Swiss buttercream
8 ounces sugar
4 ounces egg whites
14 ounces butter, softened
¼ teaspoon lemon juice
3 grams vanilla extract

Method

Preheat the oven to 375 degrees.

Line a 9-inch cake pan with parchment paper (do not grease).

Sift together dry ingredients.
Mix wet ingredients.

Combine wet and dry ingredients.

Make the meringue: Whip eggs until soft peaks form then add (stream) sugar and cream of tartar until medium peaks form (be careful not to over-whip).

Fold meringue and cake mixture together and place in oven until cake is baked, about 25 minutes. Cake will be dark beige on top and fingers pressed on top will not make an indent.

Make the fruit glacage: Warm the gelatin (bloom), sugar, corn syrup and water over a double boiler at low temperature (100-105 degrees).

Stir in Pink Guava Purée. Make the simple syrup by heating and cooking ingredients in a saucepan over medium heat for five minutes; cool to room temperature. Make the Swiss buttercream: Place sugar and egg whites over a double boiler and stir until temperature reaches 120 degrees.

Whip until stiff meringue forms then cut butter into 1-inch pieces and add butter piece by piece to meringue. Finish with lemon juice and vanilla.

Assemble the cake

Cut cooled cake into five layers.

Spread a thin layer (1/16 of an inch) of buttercream onto bottom layer and place another layer on top.

Brush with rum simple syrup.

Repeat until all layers are filled.

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

Remove cake from refrigerator and smooth glacage (warmed to 100-105 degrees) over the top of the cake.

Finish bottom and top with toasted almonds. Decorate with raspberries, strawberries, kumquats and pomegranate.

Formula courtesy of Rebecca Moesinger, Chef/Owner of 45 Surfside Bakery and Café, Nantucket, Massachusetts