Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To bake
Ganache
Grapefruit mousse
Cake
How it's done
To bake
Brush the tin with a little oil, line with cling film and place on a cake plate. Place the sponge inside. Mix the grapefruit juice and icing sugar, drizzle the icing over the sponge.
Ganache
Heat the cream in a pan. Remove the pan from the heat. Add the chocolate, melt, stir until smooth, then leave to cool. Spread half of the chocolate over the sponge, smooth down, chill for approx. 30 mins. Whip the cream until stiff, fold the whipped cream into the remainder of the chocolate, spread on top of the cake, smooth down, cover and chill for approx. 2 hrs.
Grapefruit mousse
In a pan, bring the grapefruit zest and juice to the boil along with the sugar, remove the pan from the heat, leave to infuse for approx. 20 mins. Bring the grapefruit juice to the boil once again, remove the pan from the heat. Stir in the gelatine, pour into a bowl through a sieve, leave to cool, cover and chill for approx. 30 mins. Beat the egg white with the salt until stiff. Add the sugar and continue to beat until the egg white turns glossy. Carefully fold the egg white and whipped cream into the grapefruit mixture, chill for approx. 30 mins., spread on top of the chocolate mousse, chill for approx. 3 hrs.
Cake
Carefully loosen the cake from the tin frame, remove the cling film, dust with cocoa powder.
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