Grapefruit cream cheese cake

Name: Grapefruit cream cheese cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 4 Eggs (size M); 125 g Honey; 2 TABLESPOONS Orange liqueur; 125 g Wholemeal wheat flour; 3-4 Tbsp Cocoa powder; 2 TEASPOONS Baking Powder; baking paper; 6 sheets white gelatine; 3 Grapefruits; 3 packages (200 g each) Double cream cream cheese; 2 (200 g each) Cup of whipped cream; 1 package Vanillin sugar; 2 TABLESPOONS Honey; 75 g Hazelnut kernels

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

4 Eggs (size M)
125 g Honey
2 TABLESPOONS Orange liqueur
125 g Wholemeal wheat flour
3-4 Tbsp Cocoa powder
2 TEASPOONS Baking Powder
baking paper
6 sheets white gelatine
3 Grapefruits
3 packages (200 g each) Double cream cream cheese
2 (200 g each) Cup of whipped cream
1 package Vanillin sugar
2 TABLESPOONS Honey
75 g Hazelnut kernels

Directions

1
Separate eggs. Beat the egg yolks, honey, orange liqueur and 2 tablespoons of lukewarm water until creamy with the whisks of the hand mixer. Beat the egg white until stiff and add to the egg yolk mixture. Mix flour, cocoa and baking powder, sprinkle over the egg whites and carefully stir everything in.
2
Line the bottom of a springform pan (26 cm Ø) with baking paper, fill in the dough, smooth it down and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 40 minutes. Turn the sponge cake onto a cake rack, remove the baking paper and let the cake base cool down.
3
Soak the gelatine. Squeeze 2 grapefruits. Stir cream cheese, 1 cup of whipped cream, grapefruit juice, vanillin sugar and honey until smooth. Squeeze the gelatine, dissolve and fold into the cream while stirring constantly.
4
Close the edge of the springform pan around the cake base and spread the cream cheese mixture on the cake. Place in a cool place, then carefully remove the edge of the springform pan. Peel the third grapefruit thickly and fillet it.
5
Put some hazelnuts aside for decoration, chop the rest. Whip the second cup of whipped cream until stiff. Fill 5 tablespoons of it into a piping bag with star-shaped spout, spread the rest of the cream on the cake.
6
Place a rosette of some grapefruit fillets in the middle of the cake. Decorate the edge and centre of the cake with cream patches and place a hazelnut on every second one. Halve the remaining grapefruit fillets and place them between the cream patches.
7
Finally, sprinkle the chopped nuts over the edge and centre of the cake. Results in about 16 pieces.