Pink Grapefruit Lemonade Cake

Name: Pink Grapefruit Lemonade Cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 330 ml Grapefruit lemonade (e.g. Aloha Grapefruit Orange); 200 g soft butter; 300 g Flour; 250 g + 2 tablespoons sugar; 3 Eggs (Gr. M); 2 TEASPOONS Baking Powder; 100 g Icing sugar; 100 g Whipped cream; 100 g ripened cream; 1 TEASPOON Glitter sugar for sprinkling

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

330 ml Grapefruit lemonade (e.g. Aloha Grapefruit Orange)
200 g soft butter
300 g Flour
250 g + 2 tablespoons sugar
3 Eggs (Gr. M)
2 TEASPOONS Baking Powder
100 g Icing sugar
100 g Whipped cream
100 g ripened cream
1 TEASPOON Glitter sugar for sprinkling

Directions

1
Bring lemonade to the boil in a saucepan and boil down to approx. 120 ml for about 10 minutes. Let cool down. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease an ovenproof pudding mould or narrow, tall ring cake mould (approx. 2 l capacity) and dust with flour.
2
Cream 200 g butter and 250 g sugar with the whisks of the mixer. Stir in the eggs one after the other. Mix 300 g flour and baking powder. Stir 100 ml lemonade into the butter-sugar-cream.
3
Smooth the dough in the tin and bake in a hot oven for approx. 1 hour (chopstick test). Take out, let rest for about 15 minutes. Carefully turn out of the tin onto a cake rack. Let it cool down.
4
Stir icing sugar and 2 tablespoons of lemonade to a smooth glaze. Cover the cake with the icing so that the icing runs down slightly nasty. Let the icing dry. Whip the cream until stiff, adding 2 tbsp. sugar.
5
Fold in sour cream. Turn the cake over. Spread the cream on the cake. Sprinkle with glitter sugar.