- Sugar - 1 glass
- Grapefruit - 1 Piece
- Eggs - 2 pieces
- Butter - 1/3 Glass (melted)
- Flour - 1,5 Cups
- Salt - 1 teaspoon
- Baking Powder - 1 teaspoon
- Sour cream 1/2 cup
- Milk - 4 items. spoons (2 - in dough, 2 - in glaze)
- Sugar powder - 1 glass
- Sour cream - 1 st. spoon
In a large bowl, mix sugar and 2 tablespoons of grapefruit peel. We rub our fingers well. Add eggs to the bowl, 3 tbsp. freshly squeezed grapefruit juice and melted butter. Beat well whisk. In a separate small bowl, mix the flour, salt and baking powder. Mix with whisk. In a small container mix sour cream and 2 tablespoons. milk. In a bowl with an egg mixture, one third of the dry flour mixture, one third of sour cream, one third of flour, one third of sour cream, one-third of sour cream, and the remaining third of sour cream are alternately introduced. After adding each third, do not forget to whip the mass thoroughly with a whisk. The resulting mass is gently poured into a baking dish, covered with parchment paper. Bake the cake for 40-45 minutes at 180 degrees to dry toothpick. We take the finished cake from the oven, cool it right in the baking dish for 10-15 minutes, then remove it from the mold. In the meantime, prepare the icing, mixing the powdered sugar, 2 tbsp. milk and 1 tbsp. sour cream. Lightly beat whisk. Cover another warm cake with glaze. When the icing hardens, the grapefruit cake can be cut and served to the table. Bon Appetit!
Servings: 12