In this summery, refreshing recipe, our fine 'Rausch Plantagen Costa Rica 75%' fine flavor cocoa chocolate meets the tart and vitamin-rich power fruit grapefruit.
Recipe for approx. 40 small cubes
Preparation time: 35 minutes
Cake base ingredients:
150 g butter
150 g sugar
1 pinch of salt
1 sachet vanilla sugar
5 eggs
350 g flour
1 sachet baking powder
6 tbsp whole milk, 3.5 %
500 ml freshly squeezed grapefruit juice (approx. 3 - 4 fruits)
150 g dark fine cocoa chocolate 'Rausch Plantagen Costa Rica 75 %'
Cream ingredients:
300 g cream
2 sachets of cream stiffener
300 g sour cream
50 - 100 ml grapefruit juice (depending on taste)
50 g powdered sugar
Decorating ingredients:
20 'Hauchfeine Täfelchen Pur' (1 variation)
20 ' Hauchfeine Täfelchen Frucht' (1 variation)
Preparation of the cake base:
- Melt the butter slowly and then beat in a bowl until fluffy.
- Stir in the sugar, salt and vanilla sugar until the mixture has thickened.
- Gradually add the eggs while mixing.
- In a separate bowl, mix the flour and baking powder together and add to the batter alternately with the milk.
- Dissolve the fine cocoa chocolate in a bowl with a hot water bath and fold into the batter.
- Pour the batter onto a baking tray (30 x 40 cm), smooth out and bake at 200 °C top/bottom heat or 180 °C fan oven for 20 - 25 minutes.
- Soak the cooled cake base in the grapefruit juice.
Preparation of the cream:
- Whip the cream together with the cream stiffener.
- Carefully stir in the sour cream, grapefruit juice and powdered sugar.
Assemble the grapefruit slices:
- Spread the cream evenly over the cooled cake base, which has been soaked in grapefruit juice, and chill for 1 hour.
- Cut into small cubes, approx. 4 x 4 cm and decorate with the 'Hauchfeine Täfelchen' .
Tips:
- For serving, it is best to alternate the 'wafer-thin bars' in the Pure and Fruit varieties on the cubes, like a chessboard.
- Depending on your taste, all our fine cocoa chocolates can be used for the dough.
