Pink grapefruit cream cheese cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Melt the butter. Put Amarettini in a freezer bag and crumble finely with a cake roll. Add the Amarettini to the butter while stirring and let it cool down briefly. Spread the bottom of a springform pan (26 cm Ø) with oil. Add the crumb mixture, press down firmly and chill for about 30 minutes. Soak gelatine in cold water. Peel 2 grapefruits so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins.

2. 2

   Squeeze the juice out of the parting skins and collect it. Cut fillets into small pieces. Mix 500 g cream cheese, yoghurt, 150 g sugar, vanillin sugar and collected grapefruit juice with the whisk of the hand mixer. Squeeze the gelatine, dissolve at low heat and mix with 2-3 tbsp. cream cheese cream. Then stir into the remaining cream. Whip 300 g cream until stiff. As soon as the cream begins to gel, fold in the cream. Carefully fold in grapefruit fillets. Fill the cream into the mould and chill for about 3 hours. Mix the cake glaze and 3 tbsp. sugar in a small pot and gradually stir in the grapefruit juice. Bring to the boil while stirring. Spread evenly over the cream from the middle of the cake. Chill the cake for about 1 hour.

3. 3

   As soon as the cream begins to gel, fold in the cream. Carefully fold in grapefruit fillets. Fill the cream into the mould and chill for about 3 hours. Mix the cake glaze and 3 tbsp. sugar in a small pot and gradually stir in the grapefruit juice. Bring to the boil while stirring. Spread evenly over the cream from the middle of the cake. Chill the cake for about 1 hour. Remove from the springform pan. Peel 1 grapefruit so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Mix 150 g cream cheese with approx. 5 tablespoons cream and icing sugar until smooth. Fill cream cheese cream into a piping bag with star-shaped spout. Spray 12 tuffs onto the cake. Decorate tuffs with grapefruit fillets

4. 4

   Remove from the springform pan. Peel 1 grapefruit so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Mix 150 g cream cheese with approx. 5 tablespoons cream and icing sugar until smooth. Fill cream cheese cream into a piping bag with star-shaped spout. Spray 12 tuffs onto the cake. Decorate tuffs with grapefruit fillets

5. 5

   waiting time approx. 4 1/2 hours

Nutrition Facts

KCAL
450 kcal

CARBS
39 g

FATS
30 g

PROTEINS
7 g