Pink grapefruit tart

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, add 75 g sugar, 1 packet of vanillin sugar and salt. Stir in the egg yolks one after the other. Mix flour, starch and baking powder. Sift over the egg cream and fold in. Pour the sponge mixture into a greased springform pan (22 cm Ø) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes.

2. 2

   Remove the sponge cake from the edge and let it cool down on a cake rack. Peel 2 grapefruits so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Press the juice out of the parting skins. Measure the juice and fill up to 300 ml with grapefruit juice. Put the juice into a pot and boil down to 100 ml. Soak gelatine in cold water. Cream cream cheese, 1 packet of vanillin sugar, grenadine and 75 g sugar, then stir in yoghurt bit by bit. Squeeze the gelatine and dissolve in the warm grapefruit juice. Stir 5 tablespoons of yoghurt cream into the gelatine, then stir back into the cream. Whip the cream until stiff and fold into the cream. Dab the grapefruit fillets dry, cut them into small pieces and fold them into the cream. Cut the sponge cake in half horizontally and place a cake ring around the lower cake base. Spread the cream on the base and finish with the sponge cake lid.

3. 3

   Squeeze the gelatine and dissolve in the warm grapefruit juice. Stir 5 tablespoons of yoghurt cream into the gelatine, then stir back into the cream. Whip the cream until stiff and fold into the cream. Dab the grapefruit fillets dry, cut them into small pieces and fold them into the cream. Cut the sponge cake in half horizontally and place a cake ring around the lower cake base. Spread the cream on the base and finish with the sponge cake lid. Put the cake in a cool place for 3-4 hours. Peel the remaining grapefruit so that the white skin is completely removed. Cut 1 grapefruit in half horizontally. Halve one half again and cut into slices. Cut the rest of the grapefruit into thin slices. Carefully remove the cake from the cake ring. Place the halved slices on the edge. Fan the whole grapefruit slices onto the surface of the cake and serve.

4. 4

   Peel the remaining grapefruit so that the white skin is completely removed. Cut 1 grapefruit in half horizontally. Halve one half again and cut into slices. Cut the rest of the grapefruit into thin slices. Carefully remove the cake from the cake ring. Place the halved slices on the edge. Fan the whole grapefruit slices onto the surface of the cake and serve.

5. 5

   4 hours waiting time

Nutrition Facts

KCAL
250 kcal

CARBS
26 g

FATS
13 g

PROTEINS
6 g