Description
This elegant Hawaiian Guava Cake features a delicate balance of tropical flavors and varied textures. A crisp graham cracker crust forms the base, topped with a vibrant layer of sweet guava jelly. Above this rests a creamy, smooth cream cheese mousse, followed by a light and airy guava mousse. The cake is finished with a glossy, translucent guava glaze, offering a refreshing and subtly tangy sweetness that complements the rich, creamy layers. Each slice reveals a beautiful gradient of pink and white, making it a visually appealing dessert.
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- For the Guava Jelly Layer:
- 1 cup guava puree (from fresh or canned guavas)
- ¼ cup granulated sugar
- 1 teaspoon unflavored gelatin powder
- 2 tablespoons cold water
- For the Cream Cheese Mousse Layer:
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, cold
- 1 teaspoon unflavored gelatin powder
- 2 tablespoons cold water
- For the Guava Mousse Layer:
- 1 ½ cups guava puree
- ½ cup granulated sugar
- 1 ½ teaspoons unflavored gelatin powder
- 3 tablespoons cold water
- 1 ½ cups heavy cream, cold
- For the Guava Glaze:
- ¾ cup guava puree
- ¼ cup granulated sugar
- ½ teaspoon unflavored gelatin powder
- 1 tablespoon cold water
Instructions
- **Prepare the Crust:** In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Chill in the refrigerator for at least 15 minutes while preparing the next layer.
- **Prepare the Guava Jelly Layer:** In a small bowl, sprinkle 1 teaspoon gelatin powder over 2 tablespoons cold water and let it bloom for 5 minutes. In a small saucepan, combine 1 cup guava puree and ¼ cup granulated sugar. Heat over medium heat, stirring until the sugar dissolves. Remove from heat, add the bloomed gelatin, and stir until completely dissolved. Let cool slightly, then pour evenly over the chilled crust. Return to the refrigerator and chill for at least 30 minutes, or until set.
- **Prepare the Cream Cheese Mousse Layer:** In a small bowl, sprinkle 1 teaspoon gelatin powder over 2 tablespoons cold water and let it bloom for 5 minutes. In a large bowl, beat the softened cream cheese, ½ cup granulated sugar, and vanilla extract until smooth and creamy. In a separate cold bowl, whip 1 cup cold heavy cream until soft peaks form. Gently warm the bloomed gelatin (microwave for 10-15 seconds or over a double boiler) until liquid. Slowly stream the dissolved gelatin into the cream cheese mixture while beating on low speed. Gently fold in the whipped cream until no streaks remain. Pour this mixture over the set guava jelly layer, spreading evenly. Chill for at least 1 hour, or until firm.
- **Prepare the Guava Mousse Layer:** In a small bowl, sprinkle 1 ½ teaspoons gelatin powder over 3 tablespoons cold water and let it bloom for 5 minutes. In a medium saucepan, combine 1 ½ cups guava puree and ½ cup granulated sugar. Heat over medium heat, stirring until the sugar dissolves. Remove from heat, add the bloomed gelatin, and stir until completely dissolved. Let cool to room temperature. In a separate cold bowl, whip 1 ½ cups cold heavy cream until soft peaks form. Gently fold the cooled guava mixture into the whipped cream until fully combined. Pour this guava mousse over the set cream cheese mousse layer, spreading evenly. Chill for at least 2 hours, or until firm.
- **Prepare the Guava Glaze:** In a small bowl, sprinkle ½ teaspoon gelatin powder over 1 tablespoon cold water and let it bloom for 5 minutes. In a small saucepan, combine ¾ cup guava puree and ¼ cup granulated sugar. Heat over medium heat, stirring until the sugar dissolves. Remove from heat, add the bloomed gelatin, and stir until completely dissolved. Let the glaze cool to room temperature, stirring occasionally to prevent a skin from forming. Once cooled, carefully pour the glaze over the set guava mousse layer, tilting the pan gently to ensure an even coating.
- **Chill and Serve:** Return the cake to the refrigerator and chill for a minimum of 4 hours, or preferably overnight, to allow all layers to fully set. Before serving, carefully run a thin knife around the edge of the springform pan before releasing the sides. Decorate as desired.
Notes
For best results, ensure each layer is fully chilled and set before adding the next. This prevents layers from mixing.
If using fresh guavas, strain the puree through a fine-mesh sieve to remove seeds for a smoother texture.
Allow the guava glaze to cool to room temperature before pouring; if it’s too warm, it can melt the mousse layers.
To easily unmold, you can briefly warm the sides of the springform pan with a warm, damp cloth before releasing.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 380
- Fat: 20g
- Carbohydrates: 45g
- Protein: 5g