Grapefruit cake

Ingredients for 1 servings:

• 60 g butter, soft
• 2 eggs
• 100 g sugar
• 1 pinch of salt
• ½ pack of orange peel flavor (orange peel)
• 1 tsp baking powder
• 125 g flour
• 50 g hazelnut brittle
• 250 g mascarpone
• 1 tbsp sugar
• 4 grapefruits
• 1 pack of cake glaze, clear
• Hazelnut brittle

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 15 minutes

simple, without gelatine, with brittle base

For the brittle base, separate the eggs. Beat the egg whites until stiff peaks and chill. Using a hand mixer, beat the butter with the egg yolks, sugar, and salt until fluffy. Add the orange zest. Mix the baking powder and flour and stir into the egg yolk mixture. Fold in the beaten egg whites. Carefully fold in the brittle. Spread the batter evenly in a greased 26 cm springform pan. Place the pan in a cold oven and bake for about 25-30 minutes at 180 degrees Celsius. Remove from the oven and let cool. For the cream, mix the mascarpone and sugar and spread on the cooled base. Chill for 1 hour. If you want more cream, you can double the amount. To finish, peel and segment the grapefruits, then spread them on top of the cream. Prepare the glaze according to the instructions and pour over the grapefruits. Just before serving, decorate the cake with hazelnut brittle.