Pink Grapefruit Semolina

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Mix eggs, oil and 250 g yoghurt. Stir in semolina, 250 g sugar, flour, baking powder and salt. Place on a greased fat pan of the oven (32 x 39 cm) and smooth down. Bake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for 30-40 minutes until brown (stick test!)

2. 2

   Roast the grated coconut in a pan without fat until golden brown, remove. Peel grapefruits, except for 1, so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the juice out of the parting skins. Cut 1 grapefruit in half, squeeze the juice as well

3. 3

   Measure out 200 ml of juice. Simmer juice and 150 g sugar in a pot until the sugar is dissolved. Take the cake out of the oven, soak it bit by bit with about 2/3 of the still hot syrup. Let the cake cool down

4. 4

   Mix 400 g yoghurt and 75 ml water. Add cream powder all at once. Whisk with the whisk of the hand mixer for approx. 1/2 minute at lowest setting, then whip at highest setting for approx. 3 minutes. Whip cream until stiff, fold in

5. 5

   Cut the cake into pieces on the tray. Spread the cream on the pieces. Cover with grapefruit fillets and sprinkle with coconut flakes. Sprinkle with remaining syrup before serving

6. 6

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
370 kcal

CARBS
42 g

FATS
19 g

PROTEINS
6 g