Light grapefruit cake with waffles

Ingredients for 1 servings:

• 60 g butter
• 60 g sugar
• 3 eggs, separated
• 75 g white chocolate coating
• 90 g hazelnuts
• ¾ tsp baking powder
• 2 grapefruit(s), pink
• 400 g quark
• 300 g cream
• 75 g powdered sugar
• 6 sheets of gelatin
• Water for soaking
• 1 package of waffles (Waffelettes, dark chocolate or whole milk)
• 1 grapefruit(s), pink

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

light, fruity, tart, refreshing – no flour in the base, instead eggs, nuts, white chocolate

For the base, beat the egg whites until stiff. Melt the chocolate coating. Mix the butter with the sugar. Add the egg yolks and stir until the sugar has dissolved. Then add the melted chocolate coating. Coarsely grind or chop the nuts, mix them with the baking powder, and stir briefly. Fold in the beaten egg whites. Pour the mixture into a 24 cm springform pan lined with baking paper. Bake in an oven preheated to 160°C for approx. 20-35 minutes, until golden brown. Then let it cool thoroughly (I always bake it the day before). For the cream, juice 2 grapefruits. Measure 250-300 ml of juice and mix with the quark and sugar. Soak the gelatin in cold water according to the package instructions. Squeeze out the gelatin and heat until it dissolves, then gradually stir in 4 tablespoons of the cream. Add the gelatin mixture to the cream and mix well. Whip the cream until stiff peaks form and fold in well. Refrigerate the cream until it thickens slightly (this can take a while, as the mixture is quite runny, so don’t lose patience). This takes about 1-2 hours, but sometimes less. In the meantime, arrange 12 wafers around the base, alternating between the chocolate and chocolate sides. Then surround them with a cake ring. Once the cream has firmed up a bit and you don’t have to worry about it running out of the cake ring, pour it in and refrigerate it (preferably overnight). For the decoration, quarter the grapefruit, then cut it into thirds again to make 12 pieces. Cut out the flesh like a melon, then trim off any hard parts near the center. Decorate the cake with these fillets (one fillet per cake slice).