Grapefruit Charlotte: Making a fresh Parents' Day cake made of b
Parents' Day is just around the corner! Cake is more moist if you make it a day before and it's delicious! Thinking about your parents on Parents' Day Make a fresh + moist grapefruit cake and give it to them as a gift! All the recipes in the world. 10,000 recipes
4 serving
Within 90 minutes
만개의레시피
Ingredients
  • egg
    72g
  • Sugar
    50g
  • Vanilla Extrack
    1/2t
  • egg
    110g
  • Sugar
    58g
  • Soft flour
    108g
  • Milk
    200g
  • egg
    60g
  • Sugar
    38g
  • black tea
    2ea
  • gelatin
    7g
  • whipped cream
    140g
  • Grapefruit
    2ea
  • Red Current
    little
  • Apple mint
    little
Video
Cooking Steps
STEP 1/17
[Similar]
Put egg yolk, 50g of sugar, and vanilla extract in a bowl and collect air with a whisk until it turns white.
STEP 2/17
Put the egg whites in another bowl and put the sugar three to five times and put the meringue on top with a hand mixer.
STEP 3/17
Mix 1/3 of the meringue lightly in a bowl of yolk, then add the sifted powder and mix.
STEP 4/17
If you can't see the powder, add all the rest of the meringue and mix it with a silicone spatula.
STEP 5/17
Put the dough in a piping bag and place a 5cm high band paper and a 15cm round paper under the Teflon sheet and squeeze the dough according to its size. Squeeze 2 rows of 5cm high and 2 sheets of 15cm round.
STEP 6/17
Sprinkle sugar powder twice and bake in a preheated oven for 10 to 12 minutes.
STEP 7/17
The baked biscuits are cooled in a cooling net.
STEP 8/17
Cut the biscuit to be used as a band part into 5cm high and cut the circular part into 15cm sizes.
STEP 9/17
Wrap a mousse band around the mousse ring and lay a biscuit on the band and bottom.
STEP 10/17
[Ulgrey Babarua]
Put milk and earl grey tea bag in a pot, heat it slightly, and then boil and remove the tea bag.
STEP 11/17
Put egg yolk and sugar in a bowl, mix well with a whisk, and then mix with heated milk.
STEP 12/17
Transfer to the pot again, stirring constantly over low heat with a silicone spatula, and boil until the concentration is high. Boil to 82 to 85 degrees.
STEP 13/17
Drain the soaked gelatin, mix it well, and strain it through a sieve.
STEP 14/17
Cover with ice water and lower the temperature to about 22 degrees Celsius, then add 70% whipped cream and mix.
STEP 15/17
Pour 1/2 of the finished mousse into a mold with biscuits and add a piece of grapefruit.
STEP 16/17
Place the round biscuit on top and pour the rest of the mousse.
STEP 17/17
Squeeze the whipped cream, which is raised to 90%, around the center, and put the grapefruit and meat on top to complete it.
[Preparing in advance] 1. Preheat the oven to 180 degrees. 2. Prepare a 15cm circular paper and a 5cm high band paper design on an oven pan and a Teflon sheet on it. 3. Peel the grapefruit skin, cut only the pulp, and place it on a kitchen towel to remove moisture. 4. Whip the whipped cream in the bara lua at 70% concentration, and put the decorative whipped cream tightly to about 90% and store it in the refrigerator until using it. 5. Put gelatin in ice water and let it boil. [Preparing tools] Ball. Sieve, silicone spatula, No. 2 round mousse ring (18 cm high 6 cm), hand mixer, Teflon sheet, whisk, pot, 805 round tip, piping bag
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