Grapefruit Cake Recipe

Instructions

Cake sheet

1. Place the bowl with the eggs over a saucepan of simmering water.
2. Add the sugar and vanilla extract, stirring constantly, and bring the temperature up to about 40 degrees.
3. Remove the bowl and place the bowl containing the butter and milk over a saucepan over medium heat to melt.
4. Whisk the egg wash until it forms dense, stiff peaks and clears the air pockets for a minute or two on low speed.
5. Sift the beaten eggs into a bowl and mix to combine, then whisk a little of the batter into the bowl with the butter and milk.
6. Add it all to this batter and mix evenly.
7. Pour into an oven pan and bake in a 175 degree oven for about 37 minutes.
8. Cut a thin slice off the bottom and cut into three 1.5 cm high slices to cut into 15 cm square mousse molds.

Prepare the grapefruit

9. Blanch the grapefruit in a pan of boiling water for 2 to 2½ minutes, rolling it around to get even coverage.
10. Place in an ice water bath to cool.
11. Run a knife crosswise across the top and peel off the rind.
12. Remove the flesh and cut off the thin side with scissors, and cut off the ends with scissors as well.
13. Carefully peel off the skin.
14. Line a cake tin with the cake sheets, squeeze in the cream, and top with the grapefruit pulp.
15. Repeat the stacks, brush the tops with cream, and chill in the refrigerator for 2-3 hours.
16. Decorate the top with grapefruit and fresh cream.