Grapefruit cream cake with pistachios

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
3 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 1 1/2 bags of pistachio kernels (= approx. 90 g)
  • 4 Eggs (size M)
  • 140 g Sugar
  • 1 package Vanillin sugar
  • 100 g Flour
  • 100 g Cornstarch
  • 2 coated Tsp Baking Powder
  • baking paper
  • 6 pink grapefruits
  • 4 TABLESPOONS Sugar
  • 1 package Cake glaze, clear
  • 3 sheets white gelatine
  • 3 1/2 (200 g each) Cup of whipped cream
  • 3 TABLESPOONS liquid honey
  • 12 Lemon balm leaves

Directions

  1. 1

    Chop the pistachios and weigh 60 g. Separate eggs, beat egg whites and 4 tablespoons of lukewarm water until stiff. Add sugar and vanillin sugar bit by bit. Finally, stir in the egg yolks one by one.

  2. 2

    Mix flour, starch and baking powder, sieve over the foam and carefully fold in. Then fold the balanced pistachios into the dough. Line the bottom of a springform pan (26 cm Ø) with baking paper.

  3. 3

    Fill the dough into the springform pan and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 30 minutes. Leave to rest in the tin for 10 minutes, then remove from the tin and allow to cool completely on a cake rack.

  4. 4

    For the filling of the grapefruit, cut off the skin so that the white skin is completely removed. Use a sharp knife to remove the fillets between the partitions. Squeeze the juice out of the dividing skins and collect it.

  5. 5

    Put 12 nice fillets aside (best to let them drip off on kitchen paper) Drain the remaining fillets briefly on a sieve. Cut the biscuit twice. Place a cake ring or the edge of a springform pan around the bottom.

  6. 6

    Cover the bottom with the grapefruit fillets. Measure out 1/4 litre grapefruit juice. Mix 2 tablespoons of sugar and the cake glaze in a pot. Then stir in the grapefruit juice. Bring to the boil while stirring and spread the icing evenly over the grapefruits.

  7. 7

    Cover with the middle bottom. Soak the gelatine in cold water. Squeeze the gelatine and dissolve. Whip 300 g cream until stiff and finally stir in the honey. Stir 1 tablespoon of cream into the liquid gelatine, then mix into the remaining cream.

  8. 8

    Spread on the middle floor and cover with the last floor. Put the cake in a cool place for about 1 hour. Then remove from the mould. Whip the remaining cream and sugar until stiff. Spread a good half of the cream all around the cake.

  9. 9

    Pour the rest of the cream into a piping bag with a star-shaped spout and decorate the cake with 6 squiggles and 6 cream tuffs. Sprinkle the middle and the edge of the cake with the remaining pistachios. Cut 6 grapefruit fillets in half and stick them on the tuffs.

  10. 10

    Decorate the middle of the cake with the remaining fillets. Decorate with lemon balm leaves just before serving. Makes 12 pieces.

Categories & Tags

Cakes & PastriesexoticCakeCake